Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Marinade: 2 tablespoons light soy sauce, 1 tablespoon Taiwanese rice wine or Shaoxing wine, 4 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon sugar, 1/2 teaspoon Chinese five-spice powder, 1/2 teaspoon ground white pepper, 1/2 teaspoon kosher salt, 1 large egg white, 1 teaspoon toasted sesame oil
- Coating: 1 1/2 cups coarse sweet potato starch
- Frying: 6 cups neutral high-heat oil, 1 packed cup fresh Thai basil leaves, washed and completely dried
- Finishing spice: 1 1/2 teaspoons kosher salt, 1 teaspoon ground white pepper, 1/2 teaspoon Chinese five-spice powder, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper
Do This
- 1. Marinate the chicken with soy sauce, rice wine, garlic, ginger, sugar, five-spice, white pepper, salt, egg white, and sesame oil for exactly 30 minutes.
- 2. Stir together the finishing spice mix and set it near the stove.
- 3. Dredge chicken in sweet potato starch, pressing firmly, then rest for 10 minutes so the coating hydrates.
- 4. Heat 6 cups oil in a Dutch oven to 325°F and fry the chicken in 4 batches for 3 to 4 minutes per batch.
- 5. Raise oil to 375°F and fry chicken again for 60 to 90 seconds per batch until deeply crisp and 165°F inside.
- 6. Carefully fry completely dry Thai basil leaves for 8 to 12 seconds, then drain.
- 7. Toss hot chicken and basil with the finishing spice and serve immediately.
Why You’ll Love This Recipe
- Street-food crunch at home: Coarse sweet potato starch creates the signature craggy, shattering coating.
- Big flavor, simple ingredients: Soy sauce, garlic, rice wine, white pepper, and five-spice do most of the work.
- Fragrant fried basil: Thai basil leaves crisp in seconds and make the whole dish smell incredible.
- Snackable and shareable: Small bite-size pieces make this perfect for parties, movie nights, game days, or a casual dinner.
Grocery List
- Produce: 4 garlic cloves, 1 small piece fresh ginger, 1 packed cup fresh Thai basil leaves
- Meat: 1 1/2 pounds boneless, skinless chicken thighs
- Dairy: None
- Pantry: Light soy sauce, Taiwanese rice wine or Shaoxing wine, granulated sugar, Chinese five-spice powder, ground white pepper, kosher salt, 1 large egg white, toasted sesame oil, coarse sweet potato starch, neutral high-heat oil, garlic powder, cayenne pepper
Full Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch bite-size pieces
- 2 tablespoons light soy sauce
- 1 tablespoon Taiwanese rice wine, Shaoxing wine, sake, or dry sherry
- 4 garlic cloves, finely minced or grated
- 1 teaspoon freshly grated ginger
- 1 teaspoon granulated sugar
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon kosher salt
- 1 large egg white
- 1 teaspoon toasted sesame oil
For the Crunchy Coating
- 1 1/2 cups coarse sweet potato starch, plus 2 tablespoons more if needed
For Frying
- 6 cups neutral high-heat oil, such as canola, peanut, vegetable, or rice bran oil
- 1 packed cup fresh Thai basil leaves, washed and completely dried
For the Finishing Spice
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, or reduce to 1/8 teaspoon for mild heat
Step-by-Step Instructions
Step 1: Cut and marinate the chicken
Cut 1 1/2 pounds boneless, skinless chicken thighs into 1-inch pieces, keeping the pieces as even as possible so they cook at the same rate. In a medium bowl, combine 2 tablespoons light soy sauce, 1 tablespoon rice wine, 4 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon sugar, 1/2 teaspoon five-spice powder, 1/2 teaspoon white pepper, 1/2 teaspoon kosher salt, 1 large egg white, and 1 teaspoon toasted sesame oil.
Add the chicken and stir until every piece is glossy and well coated. Cover and marinate at room temperature for exactly 30 minutes. If your kitchen is very warm, marinate the chicken in the refrigerator for 30 minutes, then let it sit at room temperature for 10 minutes before coating so it fries more evenly.
Step 2: Make the finishing spice and dry the basil
In a small bowl, stir together 1 1/2 teaspoons kosher salt, 1 teaspoon ground white pepper, 1/2 teaspoon Chinese five-spice powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper. Set this spice mix near the stove so you can season the chicken while it is hot.
Pick the Thai basil leaves from the stems. Wash them only if needed, then dry them extremely well with a clean kitchen towel or paper towels. Moisture causes hot oil to splatter, so the basil should feel dry to the touch before frying.
Step 3: Coat the chicken with sweet potato starch
Place 1 1/2 cups coarse sweet potato starch in a wide shallow bowl or small baking dish. Add the marinated chicken pieces a handful at a time, allowing excess marinade to drip back into the bowl. Press each piece firmly into the starch so the coating clings in uneven, pebbly bits.
Transfer coated chicken to a wire rack or parchment-lined sheet pan. Let it rest for 10 minutes. This short rest hydrates the starch and helps the coating fry up crisp instead of dusty. If any wet patches appear, sprinkle on up to 2 tablespoons additional sweet potato starch and press again.
Step 4: Heat the oil for the first fry
Pour 6 cups neutral oil into a large Dutch oven, heavy pot, or wok. The oil should be about 2 inches deep, and the pot should be no more than half full for safety. Heat the oil over medium-high heat to 325°F. Use a deep-fry thermometer for the most reliable results.
Set a wire rack over a rimmed baking sheet near the stove. This is where the fried chicken will drain. Avoid draining on paper towels if possible; a rack keeps air circulating around the crust and helps it stay crunchy.
Step 5: First-fry the chicken until cooked through
Working in 4 batches, carefully lower the coated chicken into the 325°F oil. Fry each batch for 3 to 4 minutes, stirring gently after the first 30 seconds so the pieces do not stick together. The chicken should look pale golden and feel set on the outside.
Transfer each batch to the wire rack. Let the oil return to 325°F before adding the next batch. After the first fry, the chicken should be cooked through or nearly cooked through; the second fry will finish browning and crisping it. The internal temperature should reach 165°F after the final fry.
Step 6: Second-fry for the signature crunch
Increase the heat and bring the oil to 375°F. Fry the chicken again in 2 to 4 batches for 60 to 90 seconds per batch, until the crust is deeper golden, craggy, and very crisp. Stir gently as it fries so all sides brown evenly.
Transfer the chicken back to the wire rack. Check one of the largest pieces with an instant-read thermometer; it should register 165°F in the center. If needed, return any undercooked pieces to the oil for another 30 to 45 seconds.
Step 7: Fry the basil leaves
Reduce the heat to medium and let the oil settle around 350°F. Carefully add the completely dry Thai basil leaves to the hot oil. They will bubble immediately. Fry for 8 to 12 seconds, just until the leaves turn glossy, slightly translucent, and crisp.
Use a slotted spoon or spider strainer to transfer the basil to the wire rack. If you have a splatter screen, use it here. Do not lean over the pot while adding the basil, because even well-dried herbs can cause a little oil popping.
Step 8: Season and serve hot
While the chicken and basil are still hot, transfer them to a large bowl. Sprinkle with about two-thirds of the finishing spice, toss gently, then taste and add more seasoning as desired. For the best street-food-style texture, serve immediately while the coating is crackly and the basil is fragrant.
This Taiwanese popcorn chicken is delicious on its own, but it is also great with steamed rice, sliced cucumbers, pickled vegetables, or a simple dipping sauce made from 2 tablespoons mayonnaise, 1 teaspoon chili crisp, and 1 teaspoon lime juice.
Pro Tips
- Use chicken thighs for the juiciest result: Chicken breast works, but thighs stay more tender during double frying.
- Choose coarse sweet potato starch if you can: The larger granules create the bumpy, crunchy coating that makes Taiwanese popcorn chicken so distinctive.
- Rest the coated chicken for 10 minutes: This helps the starch absorb moisture from the marinade and prevents a powdery crust.
- Control the oil temperature: First fry at 325°F to cook the chicken gently, then second fry at 375°F to make the crust crisp and light.
- Season while hot: The finishing spice clings best right after frying, when the surface of the chicken is still lightly glossy.
Variations
- Spicy night-market style: Increase cayenne to 1/2 teaspoon and add 1/2 teaspoon ground dried chilies to the finishing spice.
- Gluten-free version: Use tamari instead of soy sauce and confirm that your rice wine and five-spice blend are gluten-free.
- Air fryer option: The texture will be lighter and less craggy than deep-fried, but you can spray coated chicken generously with oil and air fry at 400°F for 10 to 12 minutes, flipping once, until 165°F inside. Fry or crisp the basil separately if possible.
Storage & Make-Ahead
Taiwanese popcorn chicken is best eaten right after frying, when the crust is at its crunchiest. To store leftovers, cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375°F oven for 8 to 10 minutes, or in an air fryer at 375°F for 4 to 6 minutes, until hot and crisp. Avoid microwaving if you want to preserve the crunch.
For make-ahead prep, cut and marinate the chicken up to 8 hours in advance in the refrigerator. Do not coat it with starch until 10 to 15 minutes before frying. The finishing spice can be mixed up to 1 month ahead and stored in an airtight jar at room temperature. Wash and dry the basil earlier in the day, then keep it loosely wrapped in a clean towel in the refrigerator until frying.
Nutrition (per serving)
Calories: 540 kcal | Carbs: 34g | Protein: 34g | Fat: 30g | Saturated Fat: 6g | Fiber: 1g | Sugar: 2g | Sodium: 1280mg | Cholesterol: 150mg
