Taiwanese Popcorn Chicken is a wildly addictive street food favorite that’s incredibly easy to recreate at home. This dish delivers bold flavor, crispy texture, and juicy bites of marinated chicken—all in under an hour! With its irresistible crunch from sweet potato starch and a punch of garlic and basil, it’s the kind of recipe you’ll crave after one bite. Perfect for busy weeknights, late-night snacks, or when you’re hosting friends and want to seriously impress.

Why You’ll Love This Recipe

Crispy, Flavor-Packed Goodness: The marinated chicken bursts with savory, garlicky notes and a hint of five-spice that tastes just like the real deal from a Taiwanese night market.
Easy to Make: No deep-frying expertise needed here. A simple marinade and shallow frying deliver golden, crispy perfection with minimal effort.
Perfect for Snacking or Meals: Serve it up as an appetizer, pile it onto rice bowls, or tuck it into wraps—this chicken does it all.
Customizable Heat: Control the spice level to your liking, making it friendly for both heat-lovers and those who prefer it mild.

Ingredients You’ll Need

Here’s what makes this crispy chicken sing with flavor and texture:

Boneless Chicken Thighs: Juicy and flavorful, thighs stay moist and tender after frying. You can use breasts, but thighs are the top pick here.
Garlic: Minced garlic infuses the marinade with depth and classic Taiwanese flavor.
Soy Sauce: Adds that essential umami kick and rich saltiness to the marinade.
Shaoxing Wine: A splash of this Chinese cooking wine brings aroma and depth. If unavailable, dry sherry or rice wine vinegar can sub in.
Five-Spice Powder: A little goes a long way. It delivers warm, complex flavor with hints of star anise, clove, and cinnamon.
White Pepper: Milder and more aromatic than black pepper—key to that authentic Taiwanese taste.
Sugar: Just a touch to balance out the salt and spice.
Egg: Helps bind the marinade to the chicken and gives the coating something to cling to.
Sweet Potato Starch: This is crucial for that ultra-crispy, slightly craggy coating. Cornstarch or potato starch can work in a pinch, but sweet potato starch is unbeatable here.
Thai Basil Leaves: Fried at the end for an herbal crunch that’s incredibly fragrant and unique.
Oil for Frying: Neutral oil like vegetable or canola is best for frying.

Variations

Extra Spicy: Toss the fried chicken with chili powder or add fresh chopped chilies to the marinade.
Air Fry It: Lightly coat the chicken in oil and air fry at 400°F for 10-12 minutes, flipping halfway through for a lighter version.
Vegan Version: Use extra-firm tofu or mushrooms instead of chicken. Marinate and coat the same way before frying or baking.
Gluten-Free Option: Swap soy sauce for tamari or coconut aminos, and ensure your starch is certified gluten-free.

How to Make Taiwanese Popcorn Chicken

Step 1: Marinate the Chicken

Cut the chicken thighs into bite-sized chunks. In a bowl, mix soy sauce, Shaoxing wine, minced garlic, five-spice powder, white pepper, sugar, and the egg. Toss in the chicken and let it marinate for at least 30 minutes (longer is even better).

Step 2: Coat in Starch

Once marinated, dredge the chicken pieces in sweet potato starch until fully coated. Shake off the excess. Let them rest for a few minutes to help the starch stick better.

Step 3: Fry the Chicken

Heat oil in a deep skillet or pot to around 350°F. Fry the chicken in batches to avoid overcrowding. Cook until golden brown and crispy, about 4-5 minutes. Remove and let drain on a wire rack or paper towels.

Step 4: Fry the Basil

In the same oil, carefully toss in the Thai basil leaves for a few seconds. They’ll crisp up quickly and add a burst of flavor. Be cautious—they’ll splatter.

Step 5: Serve Hot

Toss the fried chicken with the crispy basil and, if desired, a sprinkle of chili powder or salt. Serve hot and crispy!

Pro Tips for Making the Recipe

Marinate Longer for Deeper Flavor: If time allows, marinate the chicken for at least 2 hours or overnight.
Use Sweet Potato Starch Only: This gives the best crispy texture. Other starches won’t achieve the same crackle.
Double Fry for Extra Crispiness: If you want ultra-crunchy bites, fry the chicken once, let it rest, and refry quickly for 1-2 minutes.
Don’t Skip the Basil: Fried Thai basil adds a uniquely herbal finish that elevates the dish to street-food greatness.

How to Serve

This chicken is versatile and always a hit, however you serve it:

With Dipping Sauces

Try sweet chili sauce, spicy mayo, or a soy-garlic dip.

On a Rice Bowl

Serve over jasmine rice with pickled veggies and a soft-boiled egg for a complete meal.

In a Wrap or Pita

Tuck the crispy chicken into flatbread with shredded lettuce, cucumbers, and a drizzle of garlic sauce for a Taiwanese-style sandwich.

Party Platter

Serve with toothpicks or skewers at gatherings—it’s the first thing to disappear at parties.

Make Ahead and Storage

Storing Leftovers

Cool completely before storing in an airtight container in the fridge for up to 3 days.

Freezing

Freeze cooked and cooled chicken pieces in a single layer, then transfer to a freezer-safe bag. Good for up to 2 months.

Reheating

Reheat in an oven or air fryer at 375°F for 5-8 minutes until crispy again. Avoid microwaving—it’ll make the coating soggy.

FAQs

Can I make this without deep-frying?
Yes! You can shallow fry in a pan with about an inch of oil, or use an air fryer. Just remember, oil gives the best texture and flavor, so go that route if possible.

What’s the difference between sweet potato starch and cornstarch?
Sweet potato starch gives a crunchier, more textured crust. Cornstarch creates a lighter, smoother coating. Both work, but the traditional choice is sweet potato starch.

Why is Thai basil used? Can I substitute it?
Thai basil has a spicy, licorice-like flavor that pairs beautifully with the salty fried chicken. If you can’t find it, fresh basil or even curry leaves can substitute in a pinch.

Can I marinate the chicken overnight?
Absolutely—and you should if you can! The longer marinating time helps the flavors soak in deeper and makes the chicken even tastier.

Final Thoughts

If you’re looking for a crispy, flavorful chicken dish that’s fast, fun, and full of personality, Taiwanese Popcorn Chicken is your new go-to. It’s easy enough for weeknights but special enough to wow a crowd. With its golden crunch, punchy flavor, and those unforgettable fried basil leaves, this recipe is truly something to savor. Give it a try—you’ll want to make it again and again!

Taiwanese Popcorn Chicken Recipe