Name: Taiwanese Popcorn Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1.5 pounds boneless (skinless chicken thighs, cut into 1-inch pieces); 2 Tbsp soy sauce; 1 tsp sugar; 2 cloves garlic (grated); 1 Tbsp grated ginger; 1 tsp five spice powder; 1/4 tsp white pepper powder; 1/2 tsp salt; 1 egg white; 1 cup sweet potato or tapioca starch; Neutral oil for frying; Handful of Thai basil leaves (patted very dry); 1 tsp chili powder; 1 tsp five spice powder; 1/2 tsp salt; 1 tsp ground Sichuan peppercorn

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Taiwanese popcorn chicken is one of those addictive street snacks you just can’t get enough of.

If you’ve ever had it from a night market stall in Taiwan or an Asian boba shop, you know exactly what I mean—crispy golden chicken with a punch of flavor, a light dusting of spices, and that signature crunch of fried Thai basil on top.

This Taiwanese popcorn chicken recipe brings that exact experience right into your kitchen—no passport needed!

Table of Contents

What is Taiwanese Popcorn Chicken?

Taiwanese popcorn chicken is a popular Taiwanese street food made with bite-sized pieces of marinated chicken, coated in sweet potato or tapioca starch, and deep-fried until super crispy.

It’s typically seasoned with five spice powder and served with fried Thai basil for extra crunch and aroma.

This Taiwanese popcorn chicken recipe is beloved for its bold, savory flavors, addictively crunchy texture, and aromatic spice blend that sets it apart from your average fried chicken.

Why You’ll Love This Taiwanese Popcorn Chicken Recipe

Seriously crispy coating: Thanks to sweet potato starch (or tapioca starch) and a double fry, this chicken stays crunchy even after sitting out a bit.
Fun to eat and share: These little bites are great for snacking, serving at parties, or pairing with milk tea.
Totally customizable: You can adjust the spice level, swap out the protein, or make it gluten-free.
Brings night market vibes home: It tastes just like the ones you’d get from a Taiwanese food stall.

If you like this crispy snack, then check out my Fried Enoki Mushrooms with Chili Crisp Mayo and Shrimp Chips with Rice Paper recipes!

Ingredients

For the Taiwanese Popcorn Chicken:

Boneless, Skinless Chicken Thighs: Juicy and flavorful, perfect for deep frying without drying out.
Soy Sauce: Adds salty, umami depth to the chicken marinade.
Sugar: Balances the saltiness and enhances the savory flavor.
Garlic: Freshly grated garlic brings sharp, aromatic notes.
Ginger: Adds warmth and a touch of spice to the marinade.
Five Spice Powder: A signature Taiwanese spice blend that gives the dish its unique flavor.
White Pepper Powder: Brings a subtle heat that’s more floral and less sharp than black pepper.
Salt: Essential for seasoning both the marinade and final dusting.
Egg White: Helps bind the marinade and gives the starch something to grip onto.
Sweet Potato or Tapioca Starch: Creates that super light and crispy exterior. Typically this recipe uses sweet potato starch but you can use tapioca starch also.
Neutral Oil: Use something with a high smoke point like canola or vegetable oil for frying.
Thai Basil Leaves: When fried, they become crispy and fragrant, adding another layer of texture and aroma.

Seasoning:

Chili Powder
Five Spice Powder
Salt
Ground Sichuan Peppercorn

Customizations

Try a different protein: Swap out chicken thighs for tofu or mushrooms for a vegetarian twist.
Go gluten-free: Use tamari instead of soy sauce to make the recipe gluten-free.
Tone down the spice: If you’re sensitive to heat, skip the chili powder or Sichuan pepper in the seasoning.

How to Make Taiwanese Popcorn Chicken

Marinate the Chicken

In a large bowl, mix the chicken with soy sauce, sugar, garlic, ginger, five spice powder, white pepper, salt, and egg white.

Let it marinate for at least 15 minutes to absorb all that savory flavor.

Coat the Chicken

Toss a few pieces of chicken at a time in sweet potato or tapioca starch, pressing gently to help the coating stick and form those signature craggy bits.

Fry the Chicken

Heat oil in a wok or deep pan to 350°F (175°C). Fry the chicken in small batches for 3–4 minutes until golden brown.

Let them rest on a wire rack.

Double Fry for Extra Crunch

Crank the oil up to 375°F (190°C) and give the chicken a second fry for 1–2 minutes. This step locks in the crispiness and brings that deep golden color.

Fry the Basil

Lower the heat to 325°F (165°C), and carefully add your super dry Thai basil leaves.

Use a lid or splatter guard—the oil will pop! Fry for 15–30 seconds until crisp, then set aside.

Season and Serve

Sprinkle your seasoning mix all over the chicken while it’s still hot. Toss with fried basil and serve immediately for maximum crunch and flavor.

Storage

Taiwanese Popcorn Chicken is best enjoyed fresh, but you can store any leftovers in the fridge for up to 2 days and reheat in the oven or air fryer to bring back some of that crunch.

Tips

Double frying is key: The first fry cooks the chicken; the second fry gives it that unbeatable crispy texture.
Dry your basil leaves well: Any water on the leaves will cause the oil to splatter aggressively. It will likely splatter regardless so have a splatter guard or lid nearby!
Don’t overcrowd the pan: Fry in batches to maintain oil temperature and ensure even cooking.

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