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Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken


1 boneless chicken thigh/ breast, but into 1-inch pieces

½ tsp salt

1 tbs soy sauce

½ tbd rice wine

½ tsp garlic powder

¼-½ cup corn starch

1 tbs sesame oil

1 cup sweet potato starch

¼ tsp grated ginger

Black pepper

Pinch of granulated white sugar

Thai basil leaves

Thinly sliced garlic

Original Sprinkling:

½ tsp chinese 5-spice powder

½ tsp paprika


In a large bowl, combine salt, soy sauce, rice wine, garlic, sesame oil, and ginger. Marinate the chicken over night.

The next day, marinate the corn starch with chicken.

In a bowl, add the sweet potato cornstarch and coat the chicken. Let it sit for about 5 mins before frying so the starch has time to stick onto the chicken.

Heat oil in a frying pot over medium high heat, then deep fry the chicken in batches until golden brown.

Remove from the oil and drain on a cooling rack. Turn the heat to high, and deep fry the chicken for a second time for about 10 seconds to make it extra crispy.

Add basil and garlic for less than 10 seconds and let them rest on a cooling rack.

Sprinkling: Combine the ingredients and coat the popcorn chicken.

For Sriracha aoli: combine 1 tsp mayonnaise with 1 tbs sriracha and serve with popcorn chicken.

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