Taiwanese Popcorn Chicken
Taiwanese Popcorn Chicken is my all-time favorite street food snack and one of my favorite ways to make fried chicken! I love the unique crispy texture that's tossed with the sweet & savory seasoning mix - it's so addictive! You can find these delicious pieces of chicken all over the night markets in Taiwan, and here's an easy version you can make at home!
Servings: 4
Ingredients
Chicken
- 1 lb chicken thigh cut into 2" pieces
- 2 tbsp soy sauce
- 1 tbsp ginger grated
- 1 tbsp garlic grated
- 1/2 tsp white pepper
- 1/2 tbsp shaoxing wine
- 1 egg white
- 2 cups coarse sweet potato flour
Seasoning
- 1/2 tsp five spice powder
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp sugar
Misc Ingredients
- 1 cup fresh basil
Instructions
- Cut 1 lb chicken thigh into similar sized 2" pieces.
- Marinate chicken pieces with soy sauce, grated ginger, grated garlic, white pepper, Shaoxing wine, and an egg white. Mix to combine and marinate for at least 30 minutes (up to 24 hours) in the refrigerator.
- Mix together five spice powder, white pepper, salt, and sugar. This will be your seasoning. Set aside.
- Dredge marinated chicken in sweet potato flour and pack well, leaving no bald spots.
- Fry chicken at 350°F for 3-4 minutes; add in fresh basil at the end of cooking and fry for another 30 seconds.
- Sprinkle seasoning on chicken immediately after frying and enjoy!
Notes
When frying Taiwanese Popcorn Chicken, you will want to use a neutral tasting oil that has a high smoke point. You can use avocado oil, peanut oil, canola oil, or vegetable oil.
Allow the chicken pieces to marinate in a well-seasoned mixture for at least 30 minutes or longer. This step is essential for infusing the chicken with a rich, savory flavor.
Opt for boneless, skinless chicken thighs, as they are juicier and more flavorful than breast meat. Cut them into uniform, 2 inch bite-sized pieces for even cooking.
Achieve an extra crispy and crunchy exterior by using coarse sweet potato flour. The combination of these starches creates the signature texture of Taiwanese Popcorn Chicken.
Heat the oil to the right temperature (around 350°F or 175°C) and fry the chicken in batches, ensuring that the oil is hot enough for a quick, golden-brown finish.
After frying, season the Taiwanese Popcorn Chicken with a generous sprinkle of the seasoning mix. Achieve the right balance of flavors to suit your taste preferences, and serve the popcorn chicken hot for the best experience.
Nutrition
Calories: 271kcal | Carbohydrates: 3g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 894mg | Potassium: 305mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg