Taiwanese Spicy Popcorn Chicken (Extra Crispy & Juicy)
If you’ve ever strolled through a Taiwanese night market, you’ve probably smelled that irresistible scent of crispy, peppery popcorn chicken wafting from street food stalls. This homemade version of Taiwanese Spicy Popcorn Chicken (鹽酥雞) is every bit as addicting—juicy on the inside, ultra-crispy on the outside, and loaded with fragrant Thai basil and spicy seasoning. It’s the ultimate snack or party appetizer that brings those night market vibes right into your kitchen. So cook it already!
Why You’ll Love It:
Super crunchy thanks to sweet potato starch.
Bursting with flavor from garlic, five-spice, and white pepper.
Customizable heat—mild to fiery, you pick.
Fun to eat and perfect for sharing (or not).
Ingredients
For the Chicken Marinade:
1 lb boneless chicken thighs, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
½ teaspoon white pepper
½ teaspoon five-spice powder
1 teaspoon minced garlic
1 teaspoon grated ginger
1 egg white
For the Coating & Frying:
¾ cup sweet potato starch (or cornstarch as backup)
Neutral oil for frying (vegetable or canola)
1 handful Thai basil leaves (optional but recommended)
Seasoning Mix (Optional but epic):
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon chili powder
¼ teaspoon garlic powder
How to Make Taiwanese Spicy Popcorn Chicken:
Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, white pepper, five-spice, garlic, ginger, and egg white. Mix well, cover, and let it marinate for at least 30 minutes, or up to overnight in the fridge.
2. Coat with Starch: Right before frying, toss each chicken piece in sweet potato starch until evenly coated. You want each piece to have a rough, dusty exterior—that’s what gives you those epic crispy edges.
3. Heat the Oil: Heat about 2 inches of neutral oil in a deep pan or wok to 350°F (175°C). Test by dropping in a tiny piece of starch—it should bubble and rise to the surface quickly.
4. Fry in Batches: Fry the chicken in batches to avoid overcrowding. Cook for about 4–5 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towel.
5. Double Fry (Optional, for Max Crispiness): Let the chicken rest for 1–2 minutes, then fry again for another 1–2 minutes. This locks in the crunch and keeps the chicken juicy.
6. Flash Fry the Basil (Carefully!): If using Thai basil, toss it in the hot oil for 5–10 seconds until crispy. Be careful—it’ll splatter. Drain immediately.
7. Season and Serve: While the chicken is still hot, sprinkle on the seasoning mix and toss to coat. Top with crispy basil and dig in.
Pro Tips:
Dark meat > white meat for juicier bites.
No sweet potato starch? Try a mix of cornstarch and rice flour.
Don’t skip the basil—it adds that iconic aroma and crunch.
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Kitchen Tools We Recommend
Lodge 10.25-Inch Cast Iron Skillet: Perfect for crispy tots and rich mapo tofu simmering.
Buy on AmazonThermoPro Digital Kitchen Thermometer: Helps you hit that ideal 350°F for frying—no more guesswork.
Buy on AmazonPyrex Smart Essentials 3-Piece Mixing Bowl Set: Great for marinating your chicken and prepping spice blends.
Buy on AmazonGlobal 8-Inch Chef’s Knife: A razor-sharp knife for cleanly slicing boneless chicken thighs.
Buy on AmazonTotally Bamboo Cutting Board: Plenty of surface area for prepping chicken and basil without crowding.
Buy on AmazonHOTEC Stainless Steel Kitchen Tongs (Set of 3): Perfect for handling hot chicken and crispy basil with ease.
Buy on AmazonStainless Steel Spider Strainer Skimmer: Essential for safely removing your chicken from the oil while keeping that crispy coating intact.
Buy on Amazon
Ingredients We Recommend
Boneless Chicken Thigh: Buy on Amazon
Sweet Potato Starch: The key to getting that signature night market crunch.
Buy on AmazonShaoxing Cooking Wine: Adds depth and umami to the marinade.
Buy on AmazonChinese Five-Spice Powder: A bold, aromatic spice blend that gives this dish its signature Taiwanese flavor.
Buy on AmazonThai Basil Leaves: Crisps up beautifully and infuses the oil with its signature aroma.
Buy on Amazon
Insight on Taiwanese Popcorn Chicken
Known locally as “Yán Sū Jī” (鹽酥雞), this beloved street snack originated from Taiwan’s vibrant night markets. Vendors typically serve it piping hot in paper bags, garnished with crispy basil and a dusting of chili-salt. It’s Taiwan’s answer to fried chicken—smaller, spicier, and way more addictive.
Whether you’re missing the night markets or trying it for the first time, this homemade version nails the flavor and texture. Popcorn chicken, but make it Taiwanese.
FAQ: Frequently Asked Questions
Q: What makes Taiwanese popcorn chicken extra crispy?
A: The key is using sweet potato starch instead of regular flour. It creates a light, craggy coating that stays super crispy even after frying.
Q: Can I make this dish ahead of time?
A: It’s best enjoyed fresh, but you can marinate the chicken up to 24 hours in advance and store it in the fridge. Coat and fry just before serving.
Q: Can I air fry instead of deep-frying?
A: Yes! Lightly spray the coated chicken with oil and air fry at 375°F for 10–12 minutes, flipping halfway. The result is crisp—but slightly less crunchy than deep-fried.
Q: What if I don’t have Thai basil?
A: Thai basil adds authentic aroma and flavor, but if you can’t find it, you can skip it or substitute with holy basil or fresh curry leaves for a twist.
Q: How do I store and reheat leftovers?
A: Store cooled chicken in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 375°F for 5–7 minutes to bring back the crispiness. Avoid microwaving—it’ll get soggy.