Authentic Taiwanese Popcorn Chicken with Crispy Thai Basil Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, you can add a pinch of Sichuan peppercorns to your white pepper salt mixture. The numbing sensation provided by the Sichuan peppercorns adds a classic Taiwanese flair that elevates the seasoning beyond simple salt and pepper.

Store any leftover seasoning in a small airtight jar for future use on other fried snacks or roasted vegetables.

If you find that the starch is not sticking well to the chicken, ensure the chicken is not overly wet before dredging.

You can pat the marinated chicken pieces lightly with a paper towel if necessary, but keep in mind that a little moisture is needed for the starch to hydrate and form the craggy bits. The goal is a tacky surface that holds a thick, uneven layer of the sweet potato starch.

Variations

• Spicy Popcorn Chicken: Add 1 tablespoon of chili flakes or ground Sichuan chili powder to the sweet potato starch before coating the chicken to introduce a bold, spicy kick to the crust.
• Garlic-Heavy Style: Increase the amount of minced garlic in the marinade to 1 tablespoon and add 2 tablespoons of fried garlic chips to the final seasoning mix for an intense garlic flavor.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 2 days in an airtight container.

Freezer

Freezing is not recommended as it will destroy the texture of the fried coating upon reheating.

Reheat

Reheat in a 375°F (190°C) oven or air fryer for 5-8 minutes until the crust is crisp again.

Store any leftovers in an airtight container. Allow them to cool at room temperature for no more than 2 hours, then transfer to the refrigerator immediately.

Keep in mind that the crispy nature of the coating will naturally soften over time as the moisture from the chicken redistributes into the crust, so these are best consumed as soon as possible after cooking.

The chicken can be marinated up to 4 hours in advance, keeping it in the refrigerator at all times. However, the coating and frying steps should be performed immediately before serving to ensure the crust remains at its peak crispness.

Attempting to coat the chicken too far in advance will result in the starch becoming gummy and losing its ability to fry into a crispy, craggy texture.

Serving ideas

Serve the popcorn chicken immediately while it is piping hot and the crust is at its crunchiest. Arrange the chicken and the crispy basil leaves on a platter or in individual serving bowls. Using bamboo skewers adds to the authentic street food experience and makes the pieces easy to pick up and enjoy as a snack or a component of a larger meal.

Pair this dish with a side of steamed rice or a refreshing pickled vegetable salad to cut through the richness of the fried chicken. A simple dipping sauce, such as a mixture of soy sauce, vinegar, and a hint of chili oil, can also be provided on the side for those who enjoy additional moisture and heat with their fried snacks.

Frequently asked questions

Recipe card

Authentic Taiwanese Popcorn Chicken with Crispy Thai Basil

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 1 lb chicken thigh, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp rice wine (contains sulphites)
• 1 tsp five-spice powder
• 1 tsp minced garlic
• 120 g coarse sweet potato starch
• 1 cup fresh Thai basil leaves
• 4 cups frying oil
• white pepper salt, to taste

Instructions

1. Combine the bite-sized chicken thigh pieces with soy sauce, rice wine, five-spice powder, and minced garlic in a mixing bowl. Mix thoroughly to ensure every piece is evenly coated. Place the bowl in the refrigerator and allow the chicken to marinate for at least 30 minutes to develop deep flavor profiles before proceeding to the coating step.
2. Dredge the marinated chicken pieces in the coarse sweet potato starch until thoroughly coated. Heat the frying oil in a deep pot to 375°F (190°C). Carefully drop the chicken into the hot oil and fry for 4 minutes until the crust becomes golden and craggy. Ensure the internal temperature reaches 165°F (74°C) for food safety.
3. Once the chicken is removed, add the fresh Thai basil leaves to the hot oil. Fry for only 5 seconds until they turn translucent and crisp. Remove immediately with a spider strainer. Dust the fried chicken and basil leaves generously with white pepper salt while still hot, then serve using bamboo skewers for an authentic presentation.

Contains: soy, gluten, sulfites

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

35 g

Fat

18 g

Fiber

0.5 g

Sugar

1.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.