Taiwanese Popcorn Chicken (鹽酥雞) recipe — crispy, juicy, and full of iconic Taiwanese night-market flavour!

 

Taiwanese Popcorn Chicken Recipe

Authentic, crunchy, fragrant, and easy to make at home!

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📝 Ingredients

For the Chicken Marinade

• 500g boneless chicken thighs (cut into bite-size pieces)

• 3 cloves garlic (minced)

• 1 tbsp soy sauce

• 1 tbsp rice wine (Shaoxing wine)

• 1 tsp sugar

• ½ tsp salt

• ½ tsp white pepper

• ½ tsp five-spice powder

• 1 tsp grated ginger

• 1 egg (optional – makes chicken extra juicy)

For Coating

• 1–1.5 cups sweet potato starch (authentic Taiwanese crunch)
  Substitute: potato starch or cornstarch

• A pinch of black pepper

• A pinch of salt

For Frying

• Oil for deep frying

For the Seasoning Powder (optional but authentic!)

• ½ tsp salt

• ½ tsp white pepper

• ½ tsp chili powder

• ¼ tsp five-spice powder

Crispy Basil (traditional!)

• A handful of Thai basil leaves

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🔪 Instructions

1. Marinate the Chicken

In a bowl, mix:

• Chicken pieces

• Garlic

• Ginger

• Soy sauce

• Rice wine

• Sugar

• White pepper

• Five-spice

• Salt

• Egg (if using)

Marinate for at least 30 minutes, or 2–4 hours for best flavor.

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2. Coat the Chicken

• Pour sweet potato starch into a plate.

• Coat each chicken piece well, pressing to form a thick crust.

• Shake off excess powder.

• Rest for 10 minutes (helps the coating stick).

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3. Fry the Chicken (Double-Fry Method)

First Fry

• Heat oil to 160–170°C.

• Fry chicken pieces for 3–4 minutes until lightly golden.

• Remove and let rest.

Second Fry

• Increase oil to 190°C.

• Fry again for 30–45 seconds until deeply golden and crispy.

This is what gives Taiwanese chicken its signature crunch!

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4. Fry the Basil (Optional but Authentic)

• Toss basil leaves into the hot oil for 5–8 seconds.

• Be careful — it may splatter!

• Fry until crisp and fragrant.

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5. Season

While still hot:

• Sprinkle the seasoning mix (salt + pepper + chili + five spice).

• Toss well with crispy basil.

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🍽️ Serve

Serve immediately with:

• Sweet chili sauce

• Garlic sauce

• Or enjoy plain as a Taiwanese street snack

Crispy outside, juicy inside — just like the Taiwanese night markets!

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⭐ Tips for Perfect Taiwanese Popcorn Chicken

• Chicken thighs give the juiciest result.

• Sweet potato starch creates the best craggy, crunchy coating.

• Let the coated chicken rest before frying.

• Double fry to keep it crisp for long.

• Add five-spice powder sparingly — too much can overpower.

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If you'd like, I can also give:
🍗 Air-fryer Taiwanese popcorn chicken version
🍗 Spicy Mala version
🍗 Taiwanese chicken cutlet (large crispy fillet)

Just tell me!

 

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