Why You’ll Love This Recipe

Taiwanese Popcorn Chicken, also known as “Yan Su Ji,” is a beloved street food known for its ultra-crispy texture and bold, savory flavor. Marinated in a fragrant mix of garlic, soy sauce, and five-spice powder, then coated in sweet potato starch and deep-fried to perfection, these bite-sized pieces are often served with crispy basil leaves. Perfect as a snack, appetizer, or part of a meal, this dish brings the crunch and taste of Taiwan’s night markets right to your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless chicken thighs (cut into bite-sized pieces)soy sauceshaoxing winegarlicfive-spice powderwhite pepperbrown sugarcornstarchsweet potato starchsaltfresh basil leavesoil for frying

directions

In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, minced garlic, five-spice powder, white pepper, brown sugar, and a pinch of salt.

Cover and marinate for at least 1 hour, preferably overnight in the fridge for best flavor.

Mix equal parts cornstarch and sweet potato starch in a bowl.

Dredge each marinated chicken piece in the starch mixture until fully coated.

Heat oil in a deep pan or wok to 350°F (175°C).

Carefully add the coated chicken pieces in batches, frying until golden brown and crispy, about 4-5 minutes per batch.

Drain on paper towels and rest for a minute.

Quickly fry fresh basil leaves in the same oil for a few seconds until crispy (be cautious as they may splatter).

Top the chicken with fried basil and serve immediately.

Servings and timing

This recipe yields approximately 3-4 servings.Preparation time: 15 minutesMarinating time: 1 hour (or overnight)Cooking time: 15 minutesTotal time: 1 hour 30 minutes

Variations

Use chicken breast if you prefer leaner meat.

Add chili powder or crushed red pepper to the marinade for a spicy kick.

Sprinkle with Sichuan pepper salt for a numbing twist.

Serve with a side of pickled daikon or dipping sauce for extra flavor.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in an oven or air fryer at 375°F (190°C) for 8-10 minutes to regain crispiness.Avoid microwaving as it will make the chicken soggy.

FAQs

What makes Taiwanese Popcorn Chicken different from other fried chicken?

The use of sweet potato starch and five-spice powder gives it a unique texture and flavor specific to Taiwanese cuisine.

Can I make it gluten-free?

Yes, use gluten-free soy sauce and make sure the starches are gluten-free certified.

Is sweet potato starch necessary?

It’s essential for the signature crispy texture but can be substituted with potato starch in a pinch.

Can I air fry instead of deep frying?

Yes, air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, though the texture may differ slightly.

Why are basil leaves added?

Fried basil adds aroma and crunch, enhancing the authentic street food experience.

Can I freeze the chicken?

You can freeze marinated, uncooked chicken. Thaw completely before coating and frying.

What oil is best for frying?

Use a neutral oil with a high smoke point like canola, peanut, or vegetable oil.

Can I skip the five-spice powder?

You can, but it’s a key part of the traditional flavor. Reduce the quantity if preferred.

Should I double coat the chicken?

One generous coating is usually enough for a crispy crust, but you can double-dip for extra crunch.

Is this dish spicy?

Not inherently, but you can adjust the spice level to your preference.

Conclusion

Taiwanese Popcorn Chicken is a crunchy, flavorful snack that captures the heart of Taiwanese street food culture. Easy to prepare and packed with savory spices and crispy goodness, it’s perfect for gatherings or a fun meal at home. Make a batch and enjoy the irresistible bite-sized joy!