Taiwanese Popcorn Chicken Recipe – Chinese Special
The Taiwanese Popcorn Chicken recipe delivers bite-sized pieces of chicken thigh infused with aromatic five-spice, fresh ginger, garlic, soy sauce, and a hint of white pepper, then coated in tempura mix and fried until crispy golden. Topped with chopped Thai basil and green onions, each nugget bursts with flavor and texture. Ideal for appetizers, street-food nights, or game-day snacks, this crunchy snack brings Taiwan’s vibrant flavor straight to your kitchen.
- Prep Time30 min
- Cook Time15 min
- Perform Time10 min
- Total Time55 min
Taiwanese Popcorn Chicken Ingredients :
- 1 ½ pounds boneless chicken thighs, cut into bite-size pieces
- 2 cloves garlic, finely chopped
- 1 tablespoon soy sauce
- 2 teaspoons grated ginger
- 1 teaspoon five-spice powder
- 1 teaspoon ground white pepper, adjust to taste
- 1 teaspoon salt, adjust to taste
- ½ teaspoon rice vinegar
- ½ teaspoon cayenne pepper
- 1 large egg
- 1 cup dry tempura batter mix, or as needed
- 2 cups peanut oil for frying, or as needed
- 1 bunch Thai basil, chopped
- 2 green onions, chopped
How To Make Taiwanese Popcorn Chicken :
Combine chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper in a large bowl, mixing until well coated. Allow to marinate for 10 minutes.
Heat peanut oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
In a separate small bowl, whisk the egg until smooth. Place the dry tempura mix in another small bowl. Dip each piece of chicken into the egg, then coat evenly with the tempura mix, shaking off any excess.
Working in batches, carefully lower the coated chicken into the hot oil and fry until golden brown, about 5 to 8 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil, then season lightly with salt and pepper.
Arrange the fried chicken on a serving platter and garnish with chopped Thai basil and green onions.
Recipe Notes :
Substitute chicken breasts for thighs if you prefer leaner meat; thighs remain juicier.
Let the marinade sit for at least 10 minutes to allow flavors to penetrate well.
Dredge chicken in egg then tempura batter mix for a light, crispy coating.
Fry in batches at ~200 °C (400 °F) so oil temperature stays steady and pieces cook evenly.
Drain on paper towels to remove excess oil and preserve crunch.
Season lightly with salt and white pepper right after frying while still hot.
Garnish with chopped Thai basil and green onions for aroma and freshness.
Serve immediately—texture is best when fresh; crispness may reduce with storage.
