Taiwanese Fried Chicken (Popcorn Chicken)
Night market favorite! Crispy on the outside, juicy on the inside. Dusted with pepper salt and fried Thai basil — dangerously addictive.
Prep Time
20 min
Cook Time
10 min
Difficulty
Easy
Servings
3 servings
Ingredients (10 items)
- Chicken breast400 g
- Tapioca starch100 g
- Garlic cloves5 pcs
- Soy sauce2 tbsp
- Rice cooking wine (Michiu)1 tbsp
- Five-spice powder0 ½ tsp
- White pepper powder1 tsp
- Salt1 tsp
- Thai basil30 g
- Cooking oil500 ml
Instructions
- 1
Cut chicken into bite-sized pieces. Marinate with minced garlic, soy sauce, rice wine, and five-spice powder for 20 minutes.
- 2
Coat marinated chicken evenly with tapioca starch. Let rest for 3 minutes.
Letting the starch moisten slightly prevents it from falling off during frying.
- 3
Heat oil to 170°C. Fry chicken pieces until golden brown.
- 4
Remove and drain. Increase heat and flash-fry again for 30 seconds for extra crispiness.
Double-frying is the secret to maximum crunch.
- 5
Quick-fry Thai basil for 5 seconds. Toss with chicken and sprinkle with pepper salt.
Voice Guide
Step 1 / 5
Perfect Pairings
What to serve alongside this dish
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
FAQ
Can I use an air fryer for Taiwanese fried chicken?▾
Yes! Air fry at 180°C for 12-15 minutes, flipping halfway. It's lighter than deep-frying but slightly less crispy. Spray a little oil on top for better results.
What's the secret to a good marinade?▾
Five-spice powder, minced garlic, soy sauce, and rice wine are the basics. Adding a little sugar helps with browning, and egg white tenderizes the meat.
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