5.0 from 6 votes
Best Taiwanese Popcorn Chicken
Taiwanese popcorn chicken is perfect for game nights. Bite-sized chicken is marinated with five spice and peppercorn, then double fried with basil. Crispy, crunchy chicken heaven!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 217 kcal
Course:
Appetizer , Snacks
Cuisine:
Chinese
Ingredients
- 1 lb (450 g) chicken thigh, boneless and skinless diced into 1-inch pieces
- 3 cloves garlic minced
- 1 tsp white pepper or ground Sichuan pepper
- 1 tsp five spice powder
- 1/2 tsp sugar
- 1 tbsp light soy sauce
- 2 tbsp shaoxing wine (Chinese rice wine)
- 1/4 tsp salt
- 1 egg white beaten
- 4 tbsp + 1 cup sweet potato starch or cornstarch
- 20-25 Thai basil leaves
For spice seasoning mix
- 1 tsp salt
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp white pepper or Sichuan pepper
- 1/2 tsp garlic powder
Instructions
- Marinate the Chicken: In a mixing bowl, combine chicken pieces, garlic, white pepper (or ground Sichuan pepper), five spice powder, sugar, soy sauce, shaoxing wine, salt, egg white, and 4 tablespoons of sweet potato starch. Mix thoroughly and marinate for at least 30 minutes to enhance the flavor.
- Coat the Chicken with Starch: Place 1 cup of sweet potato starch in a large bowl. Add a batch of marinated chicken pieces and coat them with the starch. Let the chicken sit for 5 minutes, allowing the starch to form small beads on the surface as it clings to the chicken.
- Deep-Fry the Thai Basil: Heat a wok of oil over medium heat and carefully deep-fry the Thai basil leaves. Be cautious of oil splashes. Fry for approximately 10-15 seconds until the leaves become crisp while retaining their green color. Transfer the basil to a wire rack.
- First Deep-Fry: Drop pieces of chicken into the hot oil in small batches at a time and fry until they turn lightly golden, approximately 3-4 minutes.Remove the pieces from frying oil and place them on a wire rack. Repeat with the remaining chicken.
- Second Deep-Fry: Increase the heat to medium-high. Add a batch of fried chicken pieces back into the hot oil and fry until they become deep golden brown and crispy, around 2-3 minutes. Remove and return them to the wire rack. Repeat this process with the remaining chicken.
- Prepare the Spice Seasoning Mix: Combine salt, paprika, chili powder, white pepper, and garlic powder in a small bowl.
- Season the Popcorn Chicken: Place the popcorn chicken in a large bowl along with the fried Thai basil. Sprinkle as much of the spice mixture as desired and toss to coat. Serve your Taiwanese popcorn chicken immediately for a crunchy, flavorful experience.
Cup of Yum
Nutrition Information
Calories
217kcal
(11%)
Carbohydrates
16g
(5%)
Protein
24g
(48%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
1101mg
(46%)
Potassium
348mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
323IU
(6%)
Vitamin C
3mg
(3%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 217
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1101mg | 46% |
| Potassium | 348mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.