Description
Taiwanese Popcorn Chicken is a beloved street food dish featuring bite-sized chicken pieces marinated in soy, garlic, and five spice, then fried to crispy perfection and often served with fresh basil for a fragrant crunch.
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp rice wine or Shaoxing wine
- 1/2 tsp five-spice powder
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tbsp sugar
- 1 egg
- 1/2 cup sweet potato starch or cornstarch
- Oil for deep frying
- Fresh Thai basil leaves (optional, for frying)
Instructions
- In a bowl, combine chicken pieces with garlic, soy sauce, rice wine, five-spice powder, white pepper, salt, and sugar. Marinate for at least 30 minutes.
- Just before frying, beat in one egg to the chicken mixture and toss to coat.
- In a shallow bowl, add sweet potato starch or cornstarch. Dredge marinated chicken pieces in the starch, pressing lightly for a good coating.
- Heat oil in a deep pan to 350°F (175°C). Fry chicken in batches for 3–5 minutes until golden and crispy. Drain on paper towels.
- Optional: Fry a handful of Thai basil leaves for 10–15 seconds until crispy. Be cautious as they may splatter.
- Serve hot with fried basil and a sprinkle of extra salt or white pepper if desired.
Notes
- Sweet potato starch gives the best crunch, but cornstarch can be used as a substitute.
- Double fry the chicken for extra crispiness.
- Goes great with a side of pickled vegetables or over steamed rice.