Why You’ll Love This Recipe

Taiwanese Popcorn Chicken, or “Yan Su Ji,” is a beloved street food known for its crispy exterior, juicy interior, and addictive seasoning. Often served with fresh Thai basil leaves and a sprinkle of five-spice powder, this dish is perfect as a snack, appetizer, or main course. Its bold flavors and irresistible crunch make it a favorite among fans of Asian cuisine.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless chicken thighs (skin-on or skinless)soy sauceshaoxing winewhite peppergarlicfive-spice powdersugarcornstarch or sweet potato starchbaking powdereggwhiteThai basil leaves (optional)oil for frying

directions

Cut the chicken into bite-sized pieces and place in a bowl.

Marinate with soy sauce, Shaoxing wine, white pepper, minced garlic, five-spice powder, sugar, and a lightly beaten egg white. Let sit for at least 30 minutes, preferably 1–2 hours.

Heat oil in a deep pan or wok to 350°F (175°C).

Toss the marinated chicken pieces in a mixture of cornstarch and baking powder until evenly coated.

Carefully fry the chicken in batches until golden brown and crispy, about 3–4 minutes per batch.

If using Thai basil, toss a handful into the oil for a few seconds until crisp, then remove and drain.

Drain the chicken on paper towels and immediately sprinkle with a mix of salt, white pepper, and five-spice powder.

Serve hot with crispy basil leaves if using.

Servings and timing

This recipe serves 3–4 people.Preparation time: 15 minutesMarination time: 30–120 minutesFrying time: 15 minutesTotal time: 1–2.5 hours (including marination)

Variations

Use chicken breast instead of thighs for a leaner option.

Add chili powder or Sichuan peppercorn for extra heat.

Serve with a side of sweet chili sauce or garlic mayo.

Air fry the chicken for a healthier alternative.

storage/reheating

Store leftover chicken in an airtight container in the fridge for up to 3 days.Reheat in an oven or air fryer at 375°F (190°C) for 5–8 minutes until crisp again.Avoid microwaving as it can make the chicken soggy.

FAQs

What makes Taiwanese Popcorn Chicken different from regular fried chicken?

The use of five-spice powder, soy-based marinade, and sweet potato starch gives it a unique flavor and texture.

Can I make this gluten-free?

Yes, use tamari instead of soy sauce and ensure your starch and other ingredients are gluten-free.

Do I have to use Thai basil?

No, but it adds an authentic flavor and fragrance that elevates the dish.

Can I marinate the chicken overnight?

Yes, overnight marination enhances flavor, just keep it refrigerated.

What kind of oil is best for frying?

Neutral oils like canola, vegetable, or peanut oil work best due to their high smoke points.

Is it okay to double the recipe?

Absolutely, just fry in batches to avoid overcrowding the pan.

Can I use an air fryer?

Yes, lightly coat the chicken with oil spray and cook at 400°F (200°C) for about 10–12 minutes, flipping halfway.

Why is sweet potato starch preferred?

It creates a lighter, crisper crust than regular cornstarch.

Can I freeze the marinated chicken?

Yes, freeze after marinating and coat in starch right before frying.

What if I don’t have five-spice powder?

You can use a mix of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds in small amounts.

Conclusion

Taiwanese Popcorn Chicken is a crunchy, flavorful street food that brings a taste of Taiwan into your kitchen. With its aromatic spices and crispy coating, it’s sure to become a go-to recipe for quick dinners or fun gatherings. Serve it hot and fresh for the ultimate experience.