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Crispy Taiwanese popcorn chicken showing tender inside and basil garnish

Taiwanese Popcorn Chicken

Prep Time 10 minutes
Cook Time 10 minutes
Marination 30 minutes
Total Time 50 minutes
Servings: 6
This bite-sized chicken is double-fried for shatteringly crunchy perfection, marinated in a soy-based five-spice blend for juicy, tender meat, and finished with aromatic fried basil and a spicy salt toss.
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Taiwanese Popcorn Chicken

Ingredients
  

For the Chicken Marinade
  • 2 lbs boneless chicken breast, or thighs, cut into bite-size pieces
  • 2 ½ tablespoons garlic powder
  • 2 tablespoons grated ginger
  • 2 tablespoons grated garlic
  • 2 tablespoons oyster sauce
  • 1 tablespoon Chinese five-spice powder
  • ½ tablespoon sugar
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 large egg
  • 2 cups coarse sweet potato starch, for coating
  • 3 cups Thai basil leaves, pat-dried before frying
Spicy Salt & Pepper Seasoning
  • 1 tablespoon salt
  • 1 tablespoon chili flakes
  • ½ tablespoon black pepper
  • ½ tablespoon garlic powder

Method
 

Marinate the Chicken
  1. In a large bowl, combine garlic powder, ginger, garlic, oyster sauce, five-spice, sugar, salt, and black pepper.
    2 lbs boneless chicken breast, 2 ½ tablespoons garlic powder, 2 tablespoons grated ginger, 2 tablespoons grated garlic, 2 tablespoons oyster sauce, 1 tablespoon Chinese five-spice powder, ½ tablespoon sugar, ½ teaspoon salt, 1 teaspoon black pepper
  2. Add chicken pieces and mix until coated.
  3. Crack in the egg and stir to bind everything together.
    1 large egg
  4. Cover with plastic wrap and marinate for at least 30 minutes.
Coat the Chicken
  1. Dredge each marinated chicken piece in coarse sweet potato starch until fully coated.
    2 cups coarse sweet potato starch
  2. Place on a plate and let rest for 5–10 minutes to help the starch bind better.
Prepare the Seasoning
  1. In a small bowl, mix salt, chili flakes, black pepper, and garlic powder. Set aside.
    1 tablespoon salt, 1 tablespoon chili flakes, ½ tablespoon black pepper, ½ tablespoon garlic powder
First Fry (Cook Through)
  1. Heat oil to 350°F (180°C). Fry chicken in batches for 5 minutes or until golden brown.
  2. Transfer to a wire rack to drain excess oil.
Second Fry (Make it Extra Crispy)
  1. Increase oil temperature to 400°F (200°C).
  2. Fry chicken again for 30 seconds, stirring constantly.
  3. At the 20-second mark, add pat-dried Thai basil leaves carefully (beware of splattering).
    3 cups Thai basil leaves
  4. Remove chicken and basil together, drain on a wire rack.
Season & Serve
  1. Immediately toss the hot chicken with the prepared spicy salt and pepper seasoning.
  2. Serve with fried basil garnish and enjoy hot!

Video

Notes

  1. Storage: Refrigerate leftovers up to 3 days. Freeze up to 2 weeks.
  2. Reheat: Air fryer at 350°F (180°C) for 6 minutes for crispy results (no thawing needed if frozen).
  3. Prep Ahead: Freeze marinated chicken up to 1 month. Thaw overnight, coat with starch, and fry.
  4. Safety Tip: Dry basil thoroughly before frying to avoid splatters.