Taiwanese Popcorn Chicken
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
Ingredients
- 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
For Frying
- handful of fresh Thai basil leaves
- 1 cup corn starch
- 1 egg, whisked
- 1 tbsp five spice powder for dusting
- Oil for deep-frying
Instructions
- 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.
I have tried this chicken in Houston, Texas. Very excited to make it in India now. But in Amazon.in , Shao Hsing Hua Tua cooking vinegar-wine is available. Does it give the same taste?
Yes, it should.
i made this recipe 2 times, though i used potato starch instead of corn starch and breasts instead of thighs because it’s what i had. the first time i followed the recipe but they didn’t turn out very crispy, i tried turning up the heat but just burned them haha. second time i tried omitting the egg before dredging in starch and it worked a lot better for me, stayed crispy for a long time. but i really liked it so this will probably be my go-to fried chicken in the future, just without the egg. i also made a sauce with equal parts soy sauce and sugar with a bit of garlic 🙂
It was likely the potato starch. It doesn’t work the same as cornstarch for this particular purpose. We’re glad you enjoyed it the second time!
What fish can be substituted for the chicken in this recipe?
Sorry, but we haven’t tried the recipe with fish.
Awesome recipe! It worked the first time I tried it
Great! So happy you loved it!
Made this recipe last night for dinner, and it was super simple and very delicious! 5 stars. P:
I’m so glad you liked it!
Hi Kirby
I am in South Africa but lived in Taiwan for 3 years and in South Korea for 3 years. I absolutely love the Chinese popcorn chicken and the Bibimpap. I have made bibimpap and gimpap on numerous occasions and my hubby is now hooked on it 😉 Kirby what ingredients can I use to replicate the 5 spices … we don’t have it here especially not in the province I live and I so want to make this, I miss it from my days in Taiwan… Please help.
Regards Rashida
Hi Rashida, if you do a search for five spice powder, you should come across several recipes where you can make your own blend. Hope that helps!
This one of my absolute favorite Taiwanese foods! I tried your recipe today and it’s SO GOOD. This is my first time making it and I thought I’d have to try out a few recipes before coming up with right combination of flavors. But your recipe is “the one”. ? Thanks so much for sharing!!
I’m so happy you enjoyed this recipe so much! Thanks for taking the time to let me know!
I made this the other night and it was AMAZING. I’m not a pro at cooking or anything (actually just starting out!), but this was way better than the delivery popcorn chicken I usually get. Recipe was easy to follow as well, so thank you!
I can’t wait to try a ton of your other recipes.
awesome! I love making this. now I hardly ever buy popcorn chicken anymore because whenever I do, I’m disappointed and prefer my homemade version
You can use vinegar (rice vinegar should be fine) to add the tiny bit of acidity. i’ve been using balsamic in my dishes. it has that sweet floral note w/ acidity that the cooking wine does.
thanks for the tip!
What would you suggest to use if you don’t have have shaoxing cooking wine?
do you have any other kind of chinese cooking wine?
How important is the shaoxing cooking wine? I’m thinking about omitting it because it’s something I never use…Thanks!
you’ll definitely taste a difference as it adds the acidity. You can try it without. I’m not sure how much it will affect it.
You can use rice wine or rice vinegar which is essentially the same thing as shoaxing cooking wine.
can you post a pic of the ingredients? im having difficulty with the shaoxing and the pepperpowders
i dont have all the ingredients on me right now to take a picture, but you should be able to easily find them in a chinese grocery store like ranch 99. both are pretty common ingredients in chinese recipes.
yum!! have u tried baking this?
I have not. My guess is that it wouldn’t turn out the same.
Hi, i was also wondering if about the best sauce to dip the snack in. I often times get a dipping sauce when i order it and the sauces vary depending where i buy it at.
Hmm, i’m not sure, as I’ve never dipped this in sauce! I imagine maybe a sweet and sour sauce?
I have tried these at the Chinese Night Market at Vancouver and they’re super delicious and also known as Basil popcorn chicken. Can’t wait to make these at home, Thank you for sharing this recipe!
i hope you enjoy the recipe!
One of my favorites! Thanks for the recipe, now I can make this at home anytime.
You’re welcome! I’m definitely going to make this more often now.