I’m telling you, this Taiwanese Popcorn Chicken is crispy on the outside, ridiculously juicy on the inside, and will ruin every other Popcorn Chicken Recipe you’ve ever tried.

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I eat Taiwanese Popcorn Chicken like it’s an illicit snack. I love the thunderous crunch followed by ridiculous juiciness.

I swear this Popcorn Chicken Recipe hits every stupid craving I get at 2 a.m. The basil leaves tucked in there?

Genius. But what hooks me most is the smell of Shaoxing wine or dry sherry in the marinade.

Grown up, sharp, a little naughty. It slaps.

No frills. No pretension.

Just hot, salty, peppery bites that demand more. Try one and you’ll understand why I never share.

I bring it to parties and hide the box in my bag.

Ingredients

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Boneless chicken thighs: juicy, fatty protein that keeps the popcorn chicken tender.
Light soy sauce: salty backbone, adds umami you’ll want in every bite.
Shaoxing wine or sherry: basically a boozy flavor boost, subtle depth.
Sesame oil: nutty aroma that whispers, not shouts.
Garlic: punchy, garlicky warmth—comfort food essential.
White pepper: sharp, floral heat that’s different from black pepper.
Chinese five spice: warm, aromatic note that hints at home cooking.
Sugar: balances salt and spices, tiny sweet hug.
Kosher salt: brings flavor together, don’t skip it.
Egg: binder that helps the coating stick and stay juicy.
Cold water: loosens the batter, makes it crispier.
Cornstarch: light crunch maker, gives that glassy crisp.
Potato or sweet potato starch: extra crispy texture, it’s the crunch secret.
All purpose flour: optional body and chew, helps the crust hold.
Baking powder: makes the coating puff and get airier.
Neutral frying oil: for deep frying, steady heat and clean flavor.
Thai basil: fresh, peppery leaf you’ll pop in your mouth.
Lime wedges: bright citrus pop that cuts the richness.

Ingredient Quantities

1.5 lb boneless chicken thighs, cut into 1 inch bite sized pieces

2 tbsp light soy sauce

1 tbsp Shaoxing wine or dry sherry

1 tsp sesame oil

3 cloves garlic, minced

1 tsp ground white pepper

1 tsp Chinese five spice powder

1 tsp granulated sugar

1 tsp kosher salt (adjust to taste)

1 large egg

2 tbsp cold water

1/4 cup cornstarch

1/2 cup potato starch or sweet potato starch (for extra crispiness)

1/4 cup all purpose flour (optional but helps texture)

1/2 tsp baking powder

about 4 cups neutral oil for deep frying (vegetable, peanut or canola)

1 cup fresh Thai basil leaves, washed and dried

lime wedges for serving (optional)

How to Make this

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1. Cut chicken thighs into 1 inch bite sized pieces and pat very dry with paper towels, wet chicken makes the coating fall off so take your time here.

2. In a bowl mix 2 tbsp light soy sauce, 1 tbsp Shaoxing wine or dry sherry, 1 tsp sesame oil, 3 cloves minced garlic, 1 tsp ground white pepper, 1 tsp Chinese five spice, 1 tsp sugar and 1 tsp kosher salt; add the chicken, toss to coat, cover and refrigerate at least 30 minutes or up to 4 hours for better flavor.

3. When ready, whisk 1 large egg with 2 tbsp cold water in a separate bowl and add the marinated chicken, stir so every piece gets a bit of egg; the egg helps the starch stick and keeps the inside juicy.

4. In a shallow dish combine 1/4 cup cornstarch, 1/2 cup potato starch or sweet potato starch, 1/4 cup all purpose flour and 1/2 tsp baking powder; sift or whisk them together so there are no lumps and the baking powder is evenly distributed.

5. Heat about 4 cups neutral oil in a heavy pot to 325 F for the first fry; use a thermometer, hot oil but not smoking is key, too cool and the chicken soaks oil, too hot and it burns outside before cooking through.

6. Dredge each chicken piece in the starch mix, press the coating on lightly so it adheres, shake off excess and arrange on a tray; do not overcrowd or the coating will steam and get soggy.

7. Fry chicken in batches at 325 F for about 3 to 4 minutes until pale golden and cooked through, remove to a wire rack or paper towel briefly, then raise oil to 375 F for the second fry.

8. Fry the partially cooked pieces again, in batches, at 375 F for 1 to 2 minutes until deep golden and extra crispy; this double fry method makes them crunchy outside and juicy inside. Drain on a rack.

9. Quick fry the washed basil leaves in the hot oil for 5 to 10 seconds until they crisp up, remove with a slotted spoon and drain; they add that classic fragrant finish, but watch out they burn fast.

10. Toss the hot popcorn chicken with any extra sprinkle of salt or five spice to taste, serve immediately with lime wedges for squeezing and the fried basil on top. Enjoy fast, they are best right away.

Equipment Needed

1. Sharp chef knife
2. Cutting board
3. Paper towels
4. Medium mixing bowls (one for marinade, one for egg, one for starch mix)
5. Whisk and measuring spoons/cups
6. Heavy-bottomed pot or Dutch oven for frying
7. Deep-fry thermometer and a pair of long tongs
8. Wire rack and slotted spoon or spider for draining fried pieces

FAQ

Q: How long should I marinate the chicken for best flavor?

A: Marinate at least 30 minutes, but for best flavor marinate 4 hours or overnight in the fridge. Don’t leave it more than 24 hours or the texture can get mushy from the salt and Shaoxing wine.

Q: What temperature should the oil be for frying?

A: Heat oil to about 350 to 360°F (175 to 182°C). Fry in small batches so the temp doesn’t drop too much. If you want extra crispy, fry once until pale golden, rest a few minutes, then fry a second time until deep golden.

Q: Can I use all cornstarch or all potato starch instead?

A: You can use all potato or sweet potato starch for maximum crunch, but a mix with cornstarch or a little flour gives a nicer texture. All cornstarch can be a bit brittle and may fall off easier.

Q: How do I keep the chicken crunchy after frying?

A: Drain on a wire rack not paper towels, that keeps air flowing so it stays crispy. Don’t stack pieces. Serve soon after frying. If you need to hold it, keep in a low oven 200°F (93°C) on a rack for up to 20 minutes.

Q: Can I bake it instead of frying?

A: You can oven bake but it won’t be as crispy. Toss coated pieces with a little oil, place on a rack, bake at 425°F (220°C) for 18 to 22 minutes, then broil 1 to 2 minutes to crisp. Still good in a pinch, but not the same as deep fried.

Q: What about the basil leaves and serving tips?

A: Quickly fry the basil for 5 to 10 seconds until crisp, drain on paper, then sprinkle over chicken. Serve with lime wedges for brightness. The heat from the chicken will make the basil fragrant, trust me it’s great.

Taiwanese Popcorn Chicken (EXTRA CRISPY & JUCIY!) Recipe Substitutions and Variations

Light soy sauce: tamari (gluten free), coconut aminos (lower sodium, sweeter), or low-sodium soy sauce plus a pinch of sugar to mimic sweetness
Shaoxing wine: dry sherry (what most home cooks use), mirin plus a tiny splash of rice vinegar, or chicken stock with a pinch of sugar if you need alcohol free
Potato / sweet potato starch: tapioca starch (very similar crisp), extra cornstarch (a bit less crunchy but fine), or rice flour for a lighter crust
Fresh Thai basil: regular sweet basil (slightly milder), cilantro for a fresher green kick, or omit and serve extra lime wedges for brightness

Pro Tips

1) Dry the chicken like it’s your job. Pat every piece until the paper towels come away mostly dry, or the coating will slide off. If you have time, let the cut pieces air dry on a rack in the fridge for 20–30 minutes after patting, it makes a big difference.

2) Temperature is everything. Do the first fry at a lower temp to cook through, then crank it up for the second fry to get that crackle. Use a thermometer, dont guess. If oil’s too cool the chicken soaks oil, too hot and the outside burns before the middle’s done.

3) Press the coating on, don’t just blow it off. Lightly press the starch mix onto each piece so it sticks, then shake off the extra. That little extra effort stops the crust from flaking off when you toss the chicken later.

4) Work fast with the basil and serve right away. Basil goes soggy or burns in seconds, so fry it last and put it on top right before serving. Popcorn chicken loses its magic if it sits, so have everything else ready so you can eat it hot and crunchy.

Taiwanese Popcorn Chicken (EXTRA CRISPY & JUCIY!) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m telling you, this Taiwanese Popcorn Chicken is crispy on the outside, ridiculously juicy on the inside, and will ruin every other Popcorn Chicken Recipe you’ve ever tried.

Servings

servings

Calories

580

kcal

Equipment: 1. Sharp chef knife
2. Cutting board
3. Paper towels
4. Medium mixing bowls (one for marinade, one for egg, one for starch mix)
5. Whisk and measuring spoons/cups
6. Heavy-bottomed pot or Dutch oven for frying
7. Deep-fry thermometer and a pair of long tongs
8. Wire rack and slotted spoon or spider for draining fried pieces

Ingredients

1.5 lb boneless chicken thighs, cut into 1 inch bite sized pieces
2 tbsp light soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp sesame oil
3 cloves garlic, minced
1 tsp ground white pepper
1 tsp Chinese five spice powder
1 tsp granulated sugar
1 tsp kosher salt (adjust to taste)
1 large egg
2 tbsp cold water
1/4 cup cornstarch
1/2 cup potato starch or sweet potato starch (for extra crispiness)
1/4 cup all purpose flour (optional but helps texture)
1/2 tsp baking powder
about 4 cups neutral oil for deep frying (vegetable, peanut or canola)
1 cup fresh Thai basil leaves, washed and dried
lime wedges for serving (optional)

Directions

Cut chicken thighs into 1 inch bite sized pieces and pat very dry with paper towels, wet chicken makes the coating fall off so take your time here.
In a bowl mix 2 tbsp light soy sauce, 1 tbsp Shaoxing wine or dry sherry, 1 tsp sesame oil, 3 cloves minced garlic, 1 tsp ground white pepper, 1 tsp Chinese five spice, 1 tsp sugar and 1 tsp kosher salt; add the chicken, toss to coat, cover and refrigerate at least 30 minutes or up to 4 hours for better flavor.
When ready, whisk 1 large egg with 2 tbsp cold water in a separate bowl and add the marinated chicken, stir so every piece gets a bit of egg; the egg helps the starch stick and keeps the inside juicy.
In a shallow dish combine 1/4 cup cornstarch, 1/2 cup potato starch or sweet potato starch, 1/4 cup all purpose flour and 1/2 tsp baking powder; sift or whisk them together so there are no lumps and the baking powder is evenly distributed.
Heat about 4 cups neutral oil in a heavy pot to 325 F for the first fry; use a thermometer, hot oil but not smoking is key, too cool and the chicken soaks oil, too hot and it burns outside before cooking through.
Dredge each chicken piece in the starch mix, press the coating on lightly so it adheres, shake off excess and arrange on a tray; do not overcrowd or the coating will steam and get soggy.
Fry chicken in batches at 325 F for about 3 to 4 minutes until pale golden and cooked through, remove to a wire rack or paper towel briefly, then raise oil to 375 F for the second fry.
Fry the partially cooked pieces again, in batches, at 375 F for 1 to 2 minutes until deep golden and extra crispy; this double fry method makes them crunchy outside and juicy inside. Drain on a rack.
Quick fry the washed basil leaves in the hot oil for 5 to 10 seconds until they crisp up, remove with a slotted spoon and drain; they add that classic fragrant finish, but watch out they burn fast.
Toss the hot popcorn chicken with any extra sprinkle of salt or five spice to taste, serve immediately with lime wedges for squeezing and the fried basil on top. Enjoy fast, they are best right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.