Taiwanese popcorn chicken, also referred to as Crispy Chicken or Salt and Pepper Chicken, is a popular snack often found at tapioca/boba tea cafes.
The crunchy bite-sized pieces of chicken are dusted with a special mix of seasoning which makes them quite addicting. If you’ve never had them before or you’re a big fan of the snack, I definitely recommend you trying out this recipe.
A few months ago, while visiting my parents’ house, my mom was watching a video demonstrating various Taiwanese snacks. Watching the video inspired me to try making the crispy chicken. After a few lackluster orders of popcorn chicken lately in San Diego, I finally got to it.
I was surprised at how relatively easy this was. And the chicken came out perfect. Super crunchy and not at all oily or powdery like some versions we’ve eaten. Mr. K was thrilled. He commented that we no longer needed to order it, I can just make it at home all the time. To which I replied, Uh no thanks.
The key to the flavor is a five spice powder. The powder is usually found in Chinese markets, alongside white pepper, in a small shaker and it’s labeled “five spice powder.”
Don’t be intimidated by the list of ingredients. You marinate the chicken for about half an hour in a few spices. Then you coat the chicken and fry it. You sprinkle some more five spice powder and it’s ready to go.
Just writing about this recipe is making my mouth water. I’m going to have to make another batch this weekend.
If you like this chicken recipe you might like my Honey Mustard Pretzel Chicken Bites, too.
Taiwanese Crispy Salt and Pepper Popcorn Chicken
- 3 boneless chicken thighs cut into bite sized pieces
For the Marinade
- 2 garlic cloves minced
- 2 tbsp soy sauce
- 1 tbsp five spice powder (see note)
- 1/2 tsp sesame oil
- 1/2 tbsp shaoxing cooking wine
- 1/2 tsp white pepper powder
- 1/8 tsp black pepper powder
- 1/2 tsp salt
- 1/8 tsp sugar
- handful of fresh Thai basil leaves
- 1 cup corn starch
- 1 egg whisked
- 1 tbsp five spice powder for dusting
- Oil for deep-frying
- In a medium bowl, combine the chicken and marinade ingredients, making sure to completely coat the chicken. Let sit for 30 minutes to an hour.
- Pour oil at least one inch deep into pot or wok being used for frying and turn to medium-high heat. In a small bowl, pour in whisked egg. In a separate small bowl, pour in cornstarch. When oil is heated, coat chicken in egg, then in cornstarch and then place into hot oil. Let chicken fry on both sides until batter becomes a medium brown (about 3-4 minutes). You can fry a few pieces of chicken at a time. When chicken is done, remove and place on a plate lined with paper towel to drain excess oil.
- After you have finished with all of the chicken, drop in fresh basil leaves. The leaves cook quite fast, so you only need to fry them for a few seconds. Be careful as they might make a popping sound. Sprinkle basil on top of chicken. Sprinkle an additional 1 tbsp of five spice powder on top of chicken and toss chicken to make sure all chicken pieces are coated with powder and mixed with basil. If you feel more seasoning is necessary, sprinkle a little more five spice powder. Serve immediately while the chicken is still crispy.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.