Taiwanese Popcorn Chicken Recipe

Get ready to embark on a flavor-packed adventure with my take on Taiwanese Popcorn Chicken! This dish is like a little trip to the bustling night markets of Taiwan, where every bite of crispy, juicy chicken is a celebration of bold spices and textures—from the aromatic five-spice blend to the crunch of Thai basil. Who knew something so delicious could be this fun to make (and eat)?

My Taiwanese Popcorn Chicken recipe is made with well-seasoned chicken thighs, and these boneless hunkers of meat are just mouth-watering. I love the many layers of flavor in the crunchy coating.

The delightful bite from the white pepper and the sweet potato starch is a taste sensation! The few minutes you take to chop and fry the Thai basil (or any other fresh herb from your garden) will take this dish way over the top.

If you don’t have access to Thai basil, any fresh herb will do! This recipe should be served immediately.

Ingredients

• Chicken Thighs: High in protein, juicy texture, absorbs marinade flavors well.
• Garlic: Adds pungent aroma, rich in antioxidants, enhances savory notes.
• Soy Sauce: Provides umami taste, adds saltiness, contains amino acids.
• Rice Vinegar: Offers mild acidity, balances flavors, low calorie addition.
• Chinese Cooking Wine: Deepens flavor, tenderizes meat, contains subtle sweetness.
• Five-Spice Powder: Complex aroma, adds warmth, includes cinnamon and star anise.
• Sweet Potato Starch: Creates crispy texture, gluten-free, used as coating.
• Thai Basil: Fresh, aromatic, adds herbal notes, rich in vitamins.

Ingredient Quantities

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon Chinese cooking wine (Shaoxing wine)
• 1 tablespoon sugar
• 1/2 teaspoon white pepper
• 1/2 teaspoon five-spice powder
• 1 cup sweet potato starch or cornstarch
• Vegetable oil, for frying
• Handful of fresh Thai basil leaves
• Salt, to taste
• Optional: chili powder or paprika, for additional heat

How to Make this

1. In a large bowl, combine the chicken pieces with minced garlic, soy sauce, rice vinegar, Chinese cooking wine, sugar, white pepper, and five-spice powder. Mix well and marinate for at least 30 minutes, preferably 1-2 hours in the refrigerator.

2. In a different shallow dish, put the sweet potato starch or cornstarch.

3. In a deep pan or wok, heat vegetable oil over medium-high heat to about 350°F (175°C).

4. Take the marinated chicken out of the refrigerator. Dredge each piece in the starch, pressing slightly to ensure that it adheres well.

5. Lower the chicken carefully into the hot oil, portion by portion, and make sure not to crowd the pan. Fry it until it achieves a golden brown color and is thoroughly cooked, which should take about 3 to 4 minutes per portion. Alternatively, you could batch fry the chicken.

6. Remove the cooked chicken from the oil with a slotted spoon and let it drain on paper towels.

7. After frying all the chicken, turn up the heat and do a rapid fry of the Thai basil until it’s crisp, about 10-15 seconds. Remove the leaves and drain them on paper towels.

8. Add salt to taste to the fried chicken, and use optional chili powder or paprika for extra heat.

9. Taiwanese Popcorn Chicken is served crowned with crispy Thai basil leaves.

10. Savor the chicken as a hot appetizer or snack; or, if you’re looking for something more substantial, have it as the main event in a meal with rice and some vegetables.

Equipment Needed

1. Large mixing bowl
2. Shallow dish
3. Deep pan or wok
4. Slotted spoon
5. Paper towels
6. Tongs or chopsticks (for handling chicken and Thai basil)
7. Thermometer (for checking oil temperature)

FAQ

• What type of chicken is best for Taiwanese Popcorn Chicken?The ideal chicken is boneless and skinless, and its thighs couldn’t be more perfect. Thighs have more flavor and more juice than any other part of the chicken, so they carry spices better than breast meat ever could.
• Can I substitute the sweet potato starch?Indeed, cornstarch can be an alternative to sweet potato starch for the coating.
• Is there an alternative to Shaoxing wine?In case of unavailability of Shaoxing wine, substitute with dry sherry or leave it out altogether for an alcohol-free rendition.
• Should I use dried or fresh Thai basil?It is recommended to use fresh Thai basil leaves since they have an aromatic flavor that adds authenticity to the dish.
• Can I add extra spice to the recipe?Indeed, it is possible to incorporate chili powder or paprika into the finishing seasonings to deliver a heat boost.
• How should the chicken be cut?To guarantee uniform frying and the greatest crispiness, chop the chicken thighs into pieces that are small enough to be considered bite-sized.
• What oil is best for frying?For frying, use a vegetable oil that has a high smoke point and a neutral flavor, such as canola oil or peanut oil.

Taiwanese Popcorn Chicken Recipe Substitutions and Variations

Chicken thighs without bones and skin: Use chicken breasts without bones and skin for a lower-fat option.
Soy sauce: Substitute tamari for a gluten-free alternative.
Cooking wine from China (Shaoxing Wine): Use dry sherry or mirin (cut the sugar if using mirin).
Starch from sweet potatoes or cornstarch: Starch from sweet potatoes can be used to achieve a similar crispy texture.
Five-spice powder: If you can’t find it, mix equal parts of the following: ground star anise, ground cloves, Chinese cinnamon, ground Sichuan pepper, and ground fennel seeds. Here’s what they bring to the table.

Pro Tips

1. Marination Matters For the most flavorful chicken, marinate it overnight. This allows the chicken to fully absorb the flavors of the garlic, soy sauce, rice vinegar, and spices.

2. Crispiness Tip Double-fry the chicken for extra crispiness. After the initial frying, let the chicken rest for a few minutes, then fry again for another minute. This technique ensures a crispy exterior.

3. Starch Selection For an authentic texture, try using sweet potato starch instead of cornstarch. It creates a lighter and crunchier coating, similar to what’s used in traditional Taiwanese recipes.

4. Oil Temperature Use a thermometer to ensure your oil stays at the optimal temperature (around 350°F or 175°C). If the oil is too cool, the chicken will absorb more oil and become greasy; if too hot, the coating might burn before the chicken is cooked through.

5. Herb Infusion While frying the Thai basil, be cautious as it can splatter. Frying the basil not only makes it crispy but also infuses the oil with its aromatic flavor, enhancing the entire dish.