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Taiwanese Popcorn Chicken Recipe

Taiwanese Popcorn Chicken Recipe
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★★★★★

5.2 from 8 reviews

This Taiwanese Popcorn Chicken recipe delivers crispy, flavorful bite-sized chicken pieces marinated in a blend of aromatic spices and double-fried for irresistible crunch. Traditional Taiwanese seasonings like five spice powder, Szechuan peppercorn, and gochugaru give the chicken a unique and bold taste, while fried basil leaves add a fragrant and crispy garnish. Perfect as a snack or appetizer, this recipe captures the authentic street food experience at home.

Ingredients

Scale

For the Marinade

  • 3 cloves garlic
  • 2 tsp five spice powder
  • 1/2 tsp ground white pepper
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground Szechuan peppercorn
  • 1/4 tsp onion powder
  • 1 Tbsp packed brown sugar
  • 2 Tbsp low-sodium soy sauce
  • 2 tsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1 large egg white
  • 1 lb boneless skinless chicken thighs, cut into 1″ pieces

For the Fry

  • 1 1/4 cups cornstarch
  • 1 tsp baking powder
  • 2 tsp five spice powder, divided
  • 1/4 tsp ground white pepper
  • 1/2 tsp freshly ground black pepper
  • 3/4 tsp finely ground gochugaru (optional)
  • Kosher salt, to taste
  • MSG (optional), to taste
  • 12 basil leaves
  • Peanut oil, for frying (enough to fill 1 inch deep in pot)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together garlic, five spice powder, ground white pepper, black pepper, ground Szechuan peppercorn, onion powder, brown sugar, soy sauce, rice wine vinegar, toasted sesame oil, and egg white until smooth. Add the chicken pieces and toss to coat thoroughly. Let the chicken marinate for 30 minutes to absorb flavors.
  2. Heat the Oil and Prepare Coatings: Heat 1 inch of peanut oil in a medium pot over medium-high heat to 325°F (163°C). In a large bowl, combine cornstarch, baking powder, and 1 teaspoon five spice powder. In a small bowl, mix remaining 1 teaspoon five spice powder with ground white pepper, black pepper, and gochugaru if using.
  3. Coat and First Fry: Drain the marinated chicken to remove excess marinade, then toss pieces in the cornstarch mixture until evenly coated. Fry chicken in 3 to 4 batches, avoiding crowding, for 3 to 4 minutes until golden. Remove chicken from oil and place on paper towels in a large bowl to drain.
  4. Double Fry the Chicken: Increase oil temperature to 375°F (190°C). Fry chicken again in 2 to 3 batches for 2 to 3 minutes until deeply golden and extra crispy. Transfer each batch back to the bowl and immediately sprinkle with the prepared spice mix, kosher salt, and MSG if desired. Repeat until all chicken is done.
  5. Toss Chicken with Remaining Spices: Remove the paper towels from the bowl and add the leftover five spice powder. Toss the chicken thoroughly in the bowl to ensure even coating with spices.
  6. Fry Basil Leaves: Add basil leaves to the hot frying oil and fry for 20 to 30 seconds until translucent and crispy. Remove from oil and place on top of the popcorn chicken for garnish and added aroma.

Notes

  • Double frying the chicken is key to achieving an extra crispy texture.
  • Be careful not to overcrowd the pot during frying to maintain oil temperature and crispiness.
  • If you cannot find gochugaru, you can omit it or substitute with a mild chili powder for a gentle heat.
  • Use peanut oil for high smoke point and authentic flavor, but vegetable oil or canola oil can be used as alternatives.
  • MSG is optional but enhances the umami flavor in the chicken coating.
  • Serve immediately for the best crunch; popcorn chicken tends to lose crispiness if left to sit too long.

Nutrition

Keywords: Taiwanese popcorn chicken, crispy chicken bites, street food recipe, Taiwanese fried chicken, snack, appetizer, double fried chicken

Find it online: https://leofoster.com/taiwanese-popcorn-chicken-recipe/