Taiwanese Fried Chicken (Popcorn Chicken)
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 - 6 servings
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Calories
466 kcal
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Course
Main Course
Taiwanese Fried Chicken (Popcorn Chicken)
Description
Taiwanese Fried Chicken (Popcorn Chicken) highlights tender pieces of boneless chicken thigh thoughtfully marinated to infuse savory and aromatic flavors including soy sauce, Shaoxing rice wine, five spice, and Szechuan peppercorns. The chicken is coated in a batter made from tapioca flour, cornstarch, and egg to create a light yet crispy crust. Fresh basil leaves are fried along with the chicken to add a fragrant herbal note. The chicken is deep-fried in oil heated to 375-400°F, ensuring a crunchy texture while retaining juicy interior pieces.
The chicken is best enjoyed hot, either on its own as a snack or paired with steamed rice and stir-fried vegetables for a complete meal. The bold seasoning and crispy coating paired with aromatic basil make it stand out from typical fried chicken recipes.
Leftover popcorn chicken can be stored in an airtight container in the refrigerator for up to three days; reheating gently maintains some crispness but fresh frying yields the best texture.
Ingredients
- 1 ½ pounds chicken thigh boneless
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing rice wine or Mirin
- 1 ½ teaspoons Chinese five spice
- 1 teaspoon garlic powder
- 1 ½ teaspoon Szechuan peppercorns divided, ground
- 1 ½ teaspoon salt divided
- ¼ cup tapioca flour
- ¼ cup cornstarch
- 1 large egg
- 1 cup basil sweet or thai, fresh leaves
- 1 quart frying oil canola, peanut, grapeseed
Instructions
- Set out a large bowl. Cut the chicken thighs into 1 inch bite-size pieces in place in the bowl.
- Then add in the soy sauce, rice wine, Chinese five spice, garlic powder, ½ teaspoon of ground Szechuan peppercorns, ½ teaspoon of salt. Mix well and marinate for at least 20 minutes.
- Meanwhile, set a large saucepot on the stovetop. Attach a cooking thermometer to the side of the pot and pour in the oil. Set a holding plate to the side of the pot and line it with paper towels to absorb excess oil. In a small bowl, mix the remaining 1 teaspoon of ground Szechuan peppercorns and 1 teaspoon salt. Set aside.
- Once the chicken has had time to marinate, turn the stove on medium to heat the oil.
- Add tapioca flour, cornstarch, and an egg to the chicken mixture. Stir well to coat all the chicken pieces in batter. If the batter seems too thick and claylike, add 1 tablespoon of water at a time, until it has a "glue" consistency.
- Once the oil reaches 375-400°F, dump the basil leaves into the fry oil. Quickly step back, because basil leaves contain quite a bit of moisture and will POP! Then use a skimmer to stir the basil leaves for 30 to 60 seconds. Move them to the holding plate. (This step infuses basil flavor into the oil to season the chicken pieces.)
- Next, gently place 10 to 12 battered chicken pieces into the hot oil. Use the skimmer to stir the pieces so they don’t stick together. Fry the chicken for 3 to 4 minutes, until golden brown. Use the skimmer to move them to the holding plate, and repeat in two or three more small batches.
- Once all the chicken is cooked, carefully dump all the chicken pieces and basil back into the hot oil for a second fry. Stir and fry them for 30 to 60 seconds to make the breading extra crispy. Remove from the oil and immediately sprinkle with the salt and pepper seasoning.
Notes
- Marinate the chicken for at least 20 minutes to develop flavor.
- Maintain oil temperature between 375-400°F to ensure crispy coating without overcooking.
- Fry fresh basil leaves alongside chicken to add fragrance and crunch.
- Store leftovers in airtight containers in the refrigerator for up to 3 days; reheat gently to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 0.25lb | |
| Calories | 466kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 208mg | 69% |
| Sodium | 1523mg | 63% |
| Potassium | 436mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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