Why Taiwanese Popcorn Chicken Is Crispy, Juicy, and Packed with Flavor

Taiwanese Popcorn Chicken is hands down one of the best street snacks you can make at home. Each bite is savory, crispy, and bursting with five-spice flavor, while the double-frying method keeps the chicken juicy inside and extra crunchy on the outside. Tossed in a salty, peppery spice blend and topped with crackly fried basil, it’s completely addictive.

Taiwanese Popcorn Chicken Uses Simple Ingredients And Gives Big Results

This dish might look fancy, but it’s made from easy-to-find ingredients and pantry staples. The chicken gets marinated for depth, coated in a blend of potato and cornstarch for that signature crunch, then fried twice for max crisp. The Thai basil is optional but highly recommended if you want that iconic night market finish.

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Ingredients for Taiwanese Popcorn Chicken

Here’s everything you’ll need to recreate this classic dish at home:

Ingredients

• 2 boneless chicken thighs, cut into ½-inch chunks
• 1 tbsp soy sauce
• ½ tsp sesame oil
• 1 tbsp shaoxing wine
• 1 egg white
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp white pepper
• ½ tsp sugar
• ½ tsp five spice powder

Coating

• ¼ cup cornstarch
• ¼ cup potato starch

Spice Mix

• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp five spice powder
• ¼ tsp MSG (optional)

Optional

• Handful of Thai basil leaves

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How to Make Taiwanese Popcorn Chicken

Step-by-Step Instructions

Cut the chicken into bite-sized chunks and marinate with soy sauce, wine, sesame oil, egg white, garlic, and spices. Let sit for at least an hour.

Mix your coating: potato starch + cornstarch is the winning combo for light, crispy texture. Dredge the chicken thoroughly.

Fry once at 350°F until the chicken is just cooked.

Let it rest briefly, then crank up the oil to 400°F and fry again for that signature golden brown crust.

Toss in a handful of Thai basil leaves and fry them until translucent and crisp. It only takes a minute or two.

Drain everything and toss the chicken in your spice mix while it’s still hot so it sticks perfectly.

Serve immediately, optionally with rice or just enjoy it on its own.

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Tips and Variations

• Marinate overnight for even deeper flavor.
• Potato starch makes a huge difference in the crunch. It’s worth picking up if you can find it. If not, use cornstarch
• You can air fry if needed: 400°F for 15 minutes with oil spray, but traditional frying is best for texture.
• Add chili powder or Sichuan peppercorn to the spice mix for extra heat.
• Make a dipping sauce of sweet chili or garlic soy for added flavor.

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Frequently Asked Questions

What’s the difference between potato starch and cornstarch?

Potato starch gives a lighter, crispier texture, while cornstarch helps with structure. Together, they create the ideal crust for popcorn chicken.

Can I use chicken breast instead?

Yes, but thigh meat is more forgiving and flavorful. If using breast, don’t overcook it or it’ll dry out.

What is the purpose of double frying?

Double frying helps remove excess moisture, resulting in a crispier and more stable crust that holds up even after cooling slightly.

Can I make it gluten-free?

Yes, just ensure your soy sauce and shaoxing wine are gluten-free or substitute with tamari and dry sherry.

How do I store and reheat leftovers?

Popcorn chicken is best fresh, but you can reheat in an air fryer or oven at 375°F for 5–8 minutes until crispy again.

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Try my Taiwanese Fried Chicken (XXL) if you love street food-style crispy cutlets.

Make my Sticky Pork Rice Bowl (Butadon) for a savory-sweet flavor-packed meal.

Or try my Spicy Korean Fried Chicken for a gochujang-glazed twist on a crispy classic.