Why You’ll Love This Recipe

Taiwanese Popcorn Chicken, known as “Yan Su Ji,” is a popular Taiwanese street food featuring crispy, bite-sized pieces of marinated chicken fried to golden perfection. Coated in a light, seasoned starch mixture and often served with fried basil leaves, this dish offers an addictive crunch and a bold, savory flavor profile. It’s perfect as a snack, appetizer, or main dish served with rice or noodles.

ingredients

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

chicken thighs (boneless, skinless)soy sauceShaoxing winegarlicfive-spice powderwhite pepperground gingercornstarch or sweet potato starchsaltbaking powderegg basilleaves (optional for frying)oil for frying

directions

Cut the chicken thighs into bite-sized pieces and place in a bowl.

Add soy sauce, Shaoxing wine, minced garlic, five-spice powder, white pepper, ground ginger, and a pinch of salt. Mix well to coat the chicken and marinate for at least 30 minutes.

After marinating, beat an egg and mix it into the chicken.

In a separate bowl, combine cornstarch (or sweet potato starch) with a little baking powder.

Dredge each piece of chicken in the starch mixture, pressing gently so it adheres well.

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

Fry the chicken in batches for 3-4 minutes until golden brown and crispy. Remove and let rest briefly.

Optionally, quickly fry fresh basil leaves in the hot oil for 5–10 seconds until crispy (be cautious of splattering).

Serve the popcorn chicken hot with crispy basil on top.

Servings and timing

This recipe yields about 4 servings.Preparation time: 15 minutesMarinating time: 30 minutesFrying time: 15 minutesTotal time: 1 hour

Variations

Add chili powder or crushed red pepper to the starch for a spicier version.

Try a mix of chicken thighs and breasts for different textures.

Use air fryer for a lighter version (spray lightly with oil and air fry at 400°F for 12–15 minutes, turning halfway).

Serve with a dipping sauce like spicy mayo or garlic soy.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.To reheat, bake in a preheated oven at 375°F for 10 minutes or air fry for 5–6 minutes until crispy again.Avoid microwaving, as it will make the chicken soggy.

FAQs

What type of chicken is best for Taiwanese Popcorn Chicken?

Boneless, skinless chicken thighs are ideal for their juiciness and flavor.

Can I skip the basil?

Yes, it’s optional, but it adds a signature aromatic touch to the dish.

Is sweet potato starch necessary?

It gives an extra crisp texture, but cornstarch works well too.

Can I make this gluten-free?

Use tamari or gluten-free soy sauce and ensure all ingredients are certified gluten-free.

Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance and coat just before frying.

What oil is best for frying?

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

How do I keep the chicken crispy?

Drain well on a rack after frying and avoid covering with foil, which traps steam.

Can I double the recipe?

Yes, just fry in batches to avoid overcrowding the pan.

Can I bake instead of fry?

You can, but the result won’t be as crispy. Use high heat and turn halfway through baking.

Is this dish spicy?

Not traditionally, but you can add spice to taste.

Conclusion

Taiwanese Popcorn Chicken is a flavor-packed, crunchy delight that captures the essence of Taiwanese street food. With its bold seasoning and irresistible texture, it’s sure to become a favorite for weeknight dinners or weekend snacks. Serve it hot, share with friends, and enjoy a bite of Taiwan in your own kitchen.