Taiwanese Popcorn Chicken Recipe

If you have ever wondered how to capture the addictive crunch and bold flavors of street food in your own kitchen, this Taiwanese Popcorn Chicken Recipe is your perfect answer. Bursting with aromatic five spice and a perfect balance of heat and savory notes, this dish delivers juicy, tender chicken pieces with a crackling coat that keeps you coming back for more. It’s the kind of recipe that turns an ordinary meal into an exciting, irresistible snack or appetizer that everyone will rave about.

Ingredients You’ll Need

Getting the perfect Taiwanese popcorn chicken starts with a handful of simple yet impactful ingredients. Each one plays a crucial role, whether it’s building that iconic marinade flavor, creating the crispy texture, or adding vibrant aroma and color.

• Garlic (3 cloves): Provides a fragrant base that infuses the chicken with rich, savory depth.
• Five spice powder (2 tsp + 2 tsp divided): The heart of Taiwanese flavor, balancing sweet, savory, and warm spice notes.
• Ground white pepper (1/2 tsp + 1/4 tsp): Adds a subtle heat and sharpness that brightens the dish.
• Freshly ground black pepper (1/2 tsp + 1/2 tsp): Enhances the layering of peppery spice.
• Ground Szechuan peppercorn (1/4 tsp): Brings that signature tingling sensation unique to Taiwanese cuisine.
• Onion powder (1/4 tsp): Contributes a mild sweetness and depth.
• Brown sugar (1 Tbsp packed): Balances savory notes with a touch of gentle sweetness and caramelization.
• Low-sodium soy sauce (2 Tbsp): Adds umami and a salty backbone to the marinade.
• Rice wine vinegar (2 tsp): Provides a bright acidic touch to balance flavors and tenderize.
• Toasted sesame oil (1 tsp): A fragrant oil that rounds out the marinade with a nutty aroma.
• Large egg white (1): Helps the coating adhere perfectly, creating that addictive crispiness.
• Boneless skinless chicken thighs (1 lb, cut into 1-inch pieces): Juicy and tender with the right amount of fat for flavor and tenderness.
• Cornstarch (1 1/4 cups): Key to achieving the light, crunchy fried coating.
• Baking powder (1 tsp): Ensures extra crispiness when frying.
• Gochugaru (½ tsp, optional): Adds a mild smoky heat and red hue for those who like a little kick.
• Kosher salt and MSG (optional): Used at the end to season and elevate the overall flavor.
• Basil leaves (12): Fried crisp for garnish, offering a beautiful aroma and contrast.
• Peanut oil: The perfect frying oil with a high smoke point and neutral flavor.

How to Make Taiwanese Popcorn Chicken Recipe

Step 1: Prepare the marinade and chicken

Start by whisking garlic, five spice powder, white pepper, black pepper, Szechuan peppercorn, onion powder, brown sugar, soy sauce, rice wine vinegar, toasted sesame oil, and egg white together in a bowl until smooth and fragrant. This marinade is a flavor powerhouse that will deeply infuse the chicken pieces. Toss the chicken thigh chunks thoroughly in this mixture, making sure every piece is coated. Let it rest for 30 minutes so the flavors sink in and tenderize the meat subtly while you prep for frying.

Step 2: Heat oil and prepare coatings

While the chicken marinates, heat about 1 inch of peanut oil in a medium pot to 325°F (163°C). In a large bowl, mix cornstarch, baking powder, and 1 teaspoon of five spice powder to form the crisp coating blend. In a separate small bowl, combine the remaining five spice powder, white pepper, black pepper, and the optional gochugaru. This spice mix will be tossed on after frying for that punch of bold flavor.

Step 3: Coat and first fry

Drain the chicken pieces from the marinade to remove excess liquid, then toss them evenly in the cornstarch mixture until each piece is well coated. Fry the chicken in batches to avoid crowding, cooking each batch for about 3 to 4 minutes until golden but not fully crisped yet. Drain on paper towels placed in a bowl; this step starts the cooking process gently.

Step 4: Double fry for extra crisp

Increase the oil temperature to 375°F (190°C) for a second round of frying. Return the chicken to the hot oil in smaller batches, frying for another 2 to 3 minutes until deeply golden brown and irresistibly crispy. As each batch finishes, toss the chicken immediately with the prepared spice mix, kosher salt, and optional MSG to coat the popcorn chicken with that signature bold flavor.

Step 5: Final toss and basil garnish

Remove leftover paper towels from the bowl and sprinkle the remaining five spice powder on the chicken. Toss everything well for even seasoning. Quickly fry basil leaves in the hot oil for 20 to 30 seconds until translucent and crunchy, then drain and use them to top your popcorn chicken for an aromatic burst and pretty presentation.

How to Serve Taiwanese Popcorn Chicken Recipe

Garnishes

Fried basil leaves are the classic garnish that adds an unexpected texture and herbal brightness. You can also sprinkle a little extra five spice powder or toss the chicken with sliced fresh chilies if you like a pop of heat. The contrast between the crispy chicken and fragrant basil is truly irresistible and makes the dish pop visually and flavor-wise.

Side Dishes

This Taiwanese popcorn chicken pairs beautifully with steamed jasmine rice or sticky rice to balance the richness. For a refreshing touch, serve alongside a simple cucumber salad dressed with rice vinegar and sesame seeds, which cuts through the crunch and spice. A light soup or hot tea also complements the meal nicely, making it feel complete without overwhelming the palate.

Creative Ways to Present

Looking to wow your guests? Serve this popcorn chicken in small bamboo baskets lined with parchment for an authentic street-food vibe. You could also skewer individual chicken bites with mini wooden sticks for easy finger food at parties. For an adventurous twist, try it stuffed into bao buns with pickled vegetables and mayo for a fun handheld snack that’s bursting with flavor combinations.

Make Ahead and Storage

Storing Leftovers

Place any leftover Taiwanese popcorn chicken in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it a convenient snack or quick meal option. The key to maintaining crispness is to allow the chicken to cool completely before storing and avoid stacking too densely, which can trap moisture.

Freezing

If you want to keep popcorn chicken longer, freeze portions in a single layer on a baking sheet first, then transfer to freezer bags once solid. This prevents the pieces from sticking together. Freeze for up to 1 month. When ready to enjoy, thaw in the fridge overnight before reheating.

Reheating

To regain that mouthwatering crunch, reheating in the oven or air fryer is best. Preheat your oven to 375°F (190°C) and warm the chicken on a wire rack for about 10 minutes until heated through and crispy again. Avoid microwaving if possible to prevent sogginess, but if used, do so briefly and finish with a quick broil or pan-fry for crispness.

FAQs

Can I use chicken breast instead of thighs?

While you can, chicken thighs are preferred for this recipe because they stay tender and juicy even after frying. Breast meat tends to dry out more easily, so if you use it, marinate well and avoid overcooking.

What’s the purpose of double frying the chicken?

Double frying creates an amazingly crispy exterior that stays crunchy longer without becoming greasy or soggy. The first fry cooks the chicken through gently, and the second at higher heat crisps up the coating perfectly.

Is the Szechuan peppercorn necessary?

Szechuan peppercorn adds a unique tingly, numbing sensation that’s characteristic of Taiwanese street food. It’s a small amount but makes a noticeable difference. If unavailable, the dish will still taste great but slightly less authentic.

Can I make this recipe less spicy?

Definitely! Simply omit the gochugaru or reduce the amount of black and white pepper to your preference. The five spice powder itself is generally mild and aromatic, so you’ll still have plenty of flavor without intense heat.

What else can I serve with Taiwanese popcorn chicken?

This dish pairs well with steamed vegetables, a crunchy Asian slaw, or even a dipping sauce like sweet chili or garlic mayo for added indulgence. It’s versatile, so feel free to get creative with your favorite sides or sauces.

Final Thoughts

I hope you’re as excited as I am to dive into this Taiwanese Popcorn Chicken Recipe! It’s one of those dishes that brings everybody to the table with smiles and full bellies. Once you master this recipe, you’ll have an unbeatable go-to for game day, casual dinners, or impressing guests with authentic Taiwanese street food flair. Give it a try and let the irresistible crunch and bold spices brighten up your next meal!

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