Taiwanese Popcorn Chicken
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Taiwanese popcorn chicken is a dish you will find in Asian street food markets. It’s typically served with bamboo skewers as utensils.
You can also find them in boba/bubble tea shops here in the States.
Here's my Vietnamese version of Taiwanese popcorn chicken. This is my go-to recipe for parties and family gatherings.
Show up with crispy pieces of chicken and you will be loved by all.
The recipe yields a popcorn chicken that’s juicy and flavorful on the inside and crispy on the outside.
Best of all, it's relatively simple to make: Marinate chicken pieces, add flour then deep fry until crispy. Sprinkle with additional seasonings if preferred then top with fried basil for an aromatic finish.
Don’t like basil? No worries. You can use Vietnamese coriander, also known as Rau Ram, as I did here in this recipe.
You can also use any other herb of your choice such as mint. You can also omit them entirely and enjoy delicious popcorn chicken as is.
Let's get cooking.
What You Will Need
To make this version of Taiwanese popcorn chicken, gather the following ingredients:
Chicken thighs: I’m using skinless, boneless chicken thigh for convenience, which also keeps it flavorful and juicy. However, for the best flavor, you can use skin-on thighs, or even bone-in thighs. If you prefer a leaner option, substitute with chicken breast.
Salt
Ground Black Pepper
Sugar
Five Spice Powder: Chinese five spice powder is a blend of star anise, cloves, Chinese cinnamon, fennel, and Sichuan peppercorns. The last spice can vary depending on brand. If you don’t have five spice powder, you can use simple western seasonings such as garlic powder and onion powder.
Chicken Bouillon Powder: A staple seasoning ingredient in Vietnamese and Southeast Asian cuisine that adds depth and umami to the dish. Instead of traditional soy sauce, this is what we’ll use to make it Vietnamese. Don’t have chicken bouillon powder? Skip and replace with a halved amount of salt.
Fresh Basil Leaves: Typically basil is used but I didn’t have any. So I’m using Vietnamese coriander, also known as Rau Ram. We are only using the leaves, which are deep-fried to provide a fragrant pizzazz to the popcorn chicken.
Corn Starch: Corn starch is used to create a simple but crispy coating when fried. If you don’t have corn starch, you can use potato or tapioca starch, as well as all-purpose flour or rice flour. If using rice flour, make sure it's labeled simply as rice flour and not sweet or glutinous rice flour.
Neutral Oil: Used for frying. I’m using vegetable oil.
How to Make It
Marinate Chicken and Prepare Seasoning Mix
Cut chicken thighs into 1-inch cubes and marinate for at least 30 minutes. In a small bowl, mix together the seasoning mix ingredients and set aside.
Coat the Chicken
Add a beaten egg and flour to the chicken mixture. Mix thoroughly until the chicken is evenly coated with a wet batter. It should look like the picture below.
Fry Chicken
Heat oil in a large skillet until it reaches 375°F. Carefully add the coated chicken pieces to the hot oil, dropping them in one at a time to prevent sticking.
It’s best to cook the chicken in two batches to avoid overcrowding, which can lower the temperature and affect the crispiness.
Fry until the chicken is golden brown, approximately 4 minutes per batch.
Remove and drain on a paper towel-lined plate or wire basket.
Sprinkle the seasoning mix over hot chicken and toss to combine.
Fry Basil or Vietnamese Coriander Leaves
Ensure leaves are completely dry. Pat them down with paper towels or allow them to air dry if needed. It's crucial because fresh herbs contain a lot of moisture and will splatter once they hit hot oil.
Fry the basil, in small batches, for about 30 seconds until it becomes fragrant and crispy.
Remove them from the heat with a slotted spoon and sprinkle it over the popcorn chicken.
Serve
Transfer the crispy popcorn chicken to a serving platter and dig in! These flavorful bites are perfect for snacking. Nom nom.
Tips for Success
Double fry for extra crispiness. You can make this dish in advance and refry for 2-3 minutes before serving for super awesome crunchiness.
Ensure the oil is hot enough before frying the chicken to achieve a crispy exterior. I like to use my trusty infrared thermometer but you can also drop in a piece of corn starch. If it sizzles rapidly, oil is ready.
Serve the popcorn chicken with your favorite dipping sauce for an extra flavor boost. I like a good spicy chili sauce like sriracha or something a little sweeter like this Thai chili sauce.
FAQs
Do you have air fryer and oven instructions?
Deep frying achieves the crispiest results and is much more delicious. However, you can bake or air fry for a less oily version.
Oven: Preheat the oven to 425°F, place the coated chicken on a baking sheet lined with parchment paper, and bake for 25 minutes, flipping halfway through. At the last few minutes, add the basil leaves along with the chicken and bake the basil leaves until crispy (about 5 minutes).
Air Fryer: Add chicken to air fryer basket. You might have to do this in batches to prevent overcrowding. Lightly coat with cooking oil spray and air fry at 400°F for about 15 minutes, flipping halfway through. Air fry the basil leaves on their own until crispy (about 2 minutes).
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Taiwanese Popcorn Chicken
Ingredients
Instructions
- Prepare the Chicken: Cut chicken thighs into 1-inch cubes and marinate with salt, sugar, chicken bouillon powder, ground black pepper, and five-spice powder for at least 30 minutes.
- Prepare Seasoning Mix: In a small bowl, mix salt and ground black pepper. Set aside.
- Coat the Chicken: Add a beaten egg and flour to the chicken. Mix well until you get a wet batter coating the chicken.
- Fry and Season: Heat vegetable oil in a large skillet until it reaches 375°F. Carefully add chicken in batches, frying until golden brown and crispy, about 4 minutes per batch. Remove and drain on a paper towel-lined plate or wire basket. Sprinkle the seasoning mix over hot chicken. Toss to combine. You can enjoy as or continue to add the fried basil.
- Fry Herbs and Serve: Ensure leaves are completely dry. Fry in the oil until crispy, about 30 seconds. Transfer crispy chicken to a platter and top with fried herb.
