This iconic Taiwanese street food favorite features bite-sized pieces of juicy, marinated chicken coated in a light, crispy crust and deep-fried to golden perfection. Tossed with a savory seasoning mix and fragrant fried Thai basil, this crispy delight is perfect as a snack, appetizer, or weeknight dinner.
Ingredients
For the Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon white pepper
- 1 teaspoon five-spice powder
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
For the Coating
- 1 cup sweet potato starch (or tapioca starch)
- 1 large egg white
For Frying
- Vegetable oil, for deep frying
- 1 cup fresh Thai basil leaves
For the Seasoning Mix
- 1 teaspoon five-spice powder
- ½ teaspoon white pepper
- ½ teaspoon chili powder (optional, for heat)
- ½ teaspoon salt
Instructions
Step 1: Marinate the Chicken
In a large bowl, mix soy sauce, Shaoxing wine, white pepper, five-spice powder, grated ginger, and minced garlic.
Add the chicken and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more developed flavor.
Step 2: Prepare the Coating
Whisk the egg white slightly, then stir it into the marinated chicken.
Dredge each piece in sweet potato starch, ensuring a full, even coating.
Let the coated chicken rest for 5–10 minutes to help the starch bind properly.
Step 3: Fry the Chicken
Heat oil in a deep pan or wok to 350°F (175°C).
Fry chicken in small batches, avoiding overcrowding. Cook each batch for 3–4 minutes, or until golden and crispy.
Drain on a paper towel-lined plate.
For extra crunch, increase oil to 375°F (190°C) and fry the chicken a second time for 1–2 minutes.
Step 4: Fry the Basil Leaves
Carefully add Thai basil leaves to the hot oil. They will sizzle and splatter—stand back!
Fry for 10–15 seconds until crispy. Remove and drain.
Step 5: Season and Serve
In a small bowl, combine the five-spice powder, white pepper, chili powder (if using), and salt.
Toss the hot chicken with the seasoning mix.
Garnish with the crispy basil leaves and serve immediately.
Pro Tips
- Sweet Potato Starch: Essential for the authentic light and crispy coating. Avoid substituting with cornstarch or flour.
- Double Frying: This technique keeps the chicken crispy even after resting.
- Customize the Heat: Adjust chili powder based on your spice tolerance.
- Serving Ideas: Enjoy on its own, with steamed jasmine rice, or wrapped in lettuce leaves for a low-carb option.
🌟 Why You’ll Love It
Crispy on the outside, juicy on the inside, and loaded with bold, fragrant flavors, this Taiwanese Popcorn Chicken delivers serious crunch and addictive spice. One bite, and you’ll skip the takeout for good.
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