ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content

Taiwanese Popcorn Chicken

Take snack time to the next level with this boba shop favorite! Perfectly crispy, tender fried chicken is showered in an expertly balanced spice mix for a savory bite that will keep you coming back for more. We recommend pairing it with your favorite milk tea!

Tasty Team
August 16, 2021
Total Time

12 hr 40 min

12 hr 40 min

Prep Time

30 minutes

30 min

Cook Time

10 minutes

10 min

Taiwanese Popcorn Chicken
Total Time

12 hr 40 min

12 hr 40 min

Prep Time

30 minutes

30 min

Cook Time

10 minutes

10 min

Ingredients

for 4 servings

  • 1 ½ lb boneless, skinless chicken thighs (650 g), cut into 1 (2.54 cm)
  • 2 tablespoons soy sauce
  • 1 tablespoon black vinegar
  • 1 tablespoon shaoxing wine
  • 1 tablespoon ground white pepper
  • 1 tablespoon ground chinese five spice
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, minced
  • 2 teaspoons brown sugar
  • 8 cups neutral oil (1.9 L), for frying
  • 1 tablespoon smoked paprika
  • 2 teaspoons coarsely ground Szechuan peppercorns
  • 1 tablespoon sea salt
  • 2 cups tapioca starch (250 g)
  • 1 cup fresh thai basil (40 g)

For Serving (Optional)

  • taiwanese bubble tea
  • sweet chili sauce

Preparation

  1. In a large bowl, combine chicken thighs, soy sauce, black vinegar, Shaoxing wine, white pepper, five spice, garlic, ginger, and brown sugar until the chicken is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate overnight.
  2. When ready to fry, heat the oil in a medium pot over high heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels.
  3. In a small bowl, stir together the paprika, Szechuan peppercorns, and salt.
  4. When the oil is nearly at temperature, add the tapioca starch to the bowl with the chicken and its marinade and toss to coat, pressing firmly so the tapioca starch sticks to the chicken.
  5. Add the Thai basil to the hot oil and fry for 1–2 minutes, until crispy. Remove from the oil with a slotted spoon and transfer to the paper towel-lined baking sheet to drain.
  6. Working in batches, add the chicken to the hot oil and fry for 5 minutes, or until golden brown. Transfer to the paper towel-lined baking sheet.
  7. Sprinkle the peppercorn-salt mixture generously over the fried chicken and basil. Serve with your favorite boba drink and sweet chili sauce.
  8. Enjoy!

Ingredients

for 4 servings

  • 1 ½ lb boneless, skinless chicken thighs (650 g), cut into 1 (2.54 cm)
  • 2 tablespoons soy sauce
  • 1 tablespoon black vinegar
  • 1 tablespoon shaoxing wine
  • 1 tablespoon ground white pepper
  • 1 tablespoon ground chinese five spice
  • 2 tablespoons garlic, minced
  • 2 tablespoons ginger, minced
  • 2 teaspoons brown sugar
  • 8 cups neutral oil (1.9 L), for frying
  • 1 tablespoon smoked paprika
  • 2 teaspoons coarsely ground Szechuan peppercorns
  • 1 tablespoon sea salt
  • 2 cups tapioca starch (250 g)
  • 1 cup fresh thai basil (40 g)

For Serving (Optional)

  • taiwanese bubble tea
  • sweet chili sauce

Preparation

  1. In a large bowl, combine chicken thighs, soy sauce, black vinegar, Shaoxing wine, white pepper, five spice, garlic, ginger, and brown sugar until the chicken is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate overnight.
  2. When ready to fry, heat the oil in a medium pot over high heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels.
  3. In a small bowl, stir together the paprika, Szechuan peppercorns, and salt.
  4. When the oil is nearly at temperature, add the tapioca starch to the bowl with the chicken and its marinade and toss to coat, pressing firmly so the tapioca starch sticks to the chicken.
  5. Add the Thai basil to the hot oil and fry for 1–2 minutes, until crispy. Remove from the oil with a slotted spoon and transfer to the paper towel-lined baking sheet to drain.
  6. Working in batches, add the chicken to the hot oil and fry for 5 minutes, or until golden brown. Transfer to the paper towel-lined baking sheet.
  7. Sprinkle the peppercorn-salt mixture generously over the fried chicken and basil. Serve with your favorite boba drink and sweet chili sauce.
  8. Enjoy!
Taiwanese Popcorn Chicken

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.