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Taiwanese Street-Style Popcorn Chicken

This popcorn chicken recipe brings me back to the streets of Taiwan. The crunch and pop of flavor is irresistible and that fried Thai basil? Yum!

Jasmine Pak & Katie Aubin
Tasty Team
82% would make again
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

1 hr

1 hr

Cook Time

30 minutes

30 min

Taiwanese Street-Style Popcorn Chicken
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

1 hr

1 hr

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

  • 1 lb boneless, skinless chicken thighs (425 g)
  • ½ tablespoon light soy sauce
  • ½ tablespoon garlic powder
  • ½ tablespoon Chinese five spice powder
  • ½ teaspoon ground white pepper
  • ½ teaspoon kosher salt
  • 2 tablespoons cornstarch
  • 2 tablespoons coarse sweet potato flour
  • neutral oil, for frying
  • 1 cup fresh thai basil (40 g)

Spice Mix

  • 2 teaspoons ground white pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon Chinese five spice powder
  • cayenne pepper, to taste

Nutrition Info

  • Calories 269
  • Fat 15g
  • Carbs 5g
  • Fiber 0g
  • Sugar 0g
  • Protein 27g

Estimated values based on one serving size.

Preparation

  1. Cube the chicken into bite-sized pieces.
  2. Transfer the chicken to a medium bowl. Add the soy sauce, garlic powder, five spice, white pepper, and salt and mix until evenly coated. Cover and refrigerate for 1 hour.
  3. In a separate medium bowl, combine the cornstarch and coarse sweet potato flour.
  4. Add the chicken to the flour mixture and toss to coat.
  5. In a deep pot, heat 3 inches of oil over medium heat until the temperature reaches 350°F (150°C). Set a wire rack over a baking sheet.
  6. While the oil is heating, make the spice mix: In a small bowl, stir together the white pepper, salt, five spice, and cayenne.
  7. Drop a handful of Thai basil into the hot oil. Fry for 30 seconds, until starting to crisp. Remove from the hot oil with a slotted spoon and transfer to the wire rack.
  8. Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil for 3–5 minutes, until golden brown and crispy. Transfer to the wire rack to drain.
  9. Transfer the chicken and crispy Thai basil to a large bowl. Sprinkle with the spice mix and gently toss to combine.
  10. Transfer to a plate and serve hot.
  11. Enjoy!
  12. Love this recipe? Download the Tasty app to save it and discover others like it.

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Taiwanese Street-Style Popcorn Chicken