1 Shares

Taiwanese Popcorn Chicken, or “Yan Su Ji,” is one of Taiwan’s most iconic street foods, known for its bite-sized marinated chicken pieces that are coated in a flavorful starch, deep-fried twice for extra crispiness, and finished with aromatic Thai basil. This dish offers a perfect blend of juicy meat and crunchy coating, seasoned with a distinctly Taiwanese mix of five-spice powder, white pepper, and garlic. Whether served as an appetizer, side dish, or snack, Taiwanese Popcorn Chicken has gained international popularity for its irresistible flavor, delightful texture, and simple preparation, making it a must-try for food lovers around the world.

Full Recipe:

Ingredients

2 boneless chicken thighs, skin on
2 teaspoons soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon sugar
1/2 teaspoon five-spice powder
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup sweet potato starch (or potato starch)
Fresh Thai basil leaves
Oil for frying

Directions

Cut the chicken thighs into bite-sized pieces.
In a mixing bowl, combine soy sauce, rice wine, sugar, five-spice powder, white pepper, garlic powder, and salt.
Add the chicken to the bowl and mix well, ensuring each piece is evenly coated.
Let the chicken marinate for at least 30 minutes to absorb the flavors.
Heat oil in a deep pan or wok to about 170°C (340°F).
Coat each marinated chicken piece in sweet potato starch.
Deep-fry the chicken in small batches until golden brown and cooked through.
Remove the chicken and let it rest for 2 minutes.
Fry the chicken a second time briefly for extra crispiness.
Flash-fry the Thai basil leaves for just a few seconds until crispy.
Toss the fried chicken with the basil leaves and serve hot.

Nutrients

High protein content from chicken thighs
Contains minerals like iron and potassium
Source of antioxidants from fresh Thai basil
Rich in savory flavor due to soy sauce and five-spice seasoning
Moderate fat content due to deep frying

Why This Recipe Stands Out

Taiwanese Popcorn Chicken stands out not just for its flavor but for its cultural roots and street food appeal. In Taiwan, night markets are legendary, buzzing with food stalls offering savory and sweet delicacies. Among them, this dish reigns as a favorite. Its perfect balance of textures—crispy outside and tender inside—combined with its aromatic seasoning and visual appeal, make it more than just another fried chicken recipe. What truly sets it apart is the fusion of traditional Chinese spices with modern frying techniques. The double-fry method used in this dish is a tried-and-true technique that guarantees a crunch that stays even after cooling. Adding Thai basil elevates the aroma and brings a unique herbal twist that’s both inviting and unforgettable.

This dish is also incredibly versatile. While it’s primarily considered a snack or appetizer, it can be easily transformed into a main course when served with rice or noodles. Its visual appeal, with golden chicken pieces and vibrant green basil, makes it ideal for sharing on social platforms or serving at gatherings. The fact that it’s bite-sized makes it more approachable for casual eating—perfect for parties, movie nights, or just when you’re craving something indulgent and satisfying. The use of skin-on chicken thighs also contributes significantly to its richness and flavor, something not typically found in Western-style chicken nuggets.

Another reason this recipe stands out is its simplicity. Despite the layering of flavor and texture, it uses minimal ingredients, most of which are pantry staples or easily accessible in Asian grocery stores. With a short marination period and quick cooking time, it’s also one of the more convenient dishes to whip up without compromising on quality. It’s an excellent introduction to Taiwanese cuisine, showcasing how simple techniques and thoughtful seasoning can deliver outstanding results.

The Benefits of the Ingredients

The ingredients in Taiwanese Popcorn Chicken are not just chosen for taste but also for their functional benefits. Chicken thighs are often preferred over chicken breast in Asian cooking because they remain moist and tender even after frying. They are also richer in iron and zinc, offering nutritional value that supports muscle and immune health.

Soy sauce and Chinese rice wine form the base of the marinade, working together to tenderize the meat while delivering umami depth. The rice wine adds a slight sweetness and complexity that balances the saltiness of the soy sauce. Sugar, although used sparingly, helps caramelize the meat during frying, giving it that perfect golden color.

The five-spice powder is a standout ingredient in this recipe. It’s a traditional Chinese seasoning made from star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. Each spice contributes something unique—whether it’s the warmth of cinnamon, the tingle of peppercorns, or the sweetness of fennel. Together, they not only enhance the flavor of the chicken but also bring in antioxidant and digestive benefits.

White pepper is used instead of black pepper for a subtler heat that blends seamlessly with the other spices. It’s less harsh and more aromatic, providing a refined peppery note without overwhelming the dish.

Sweet potato starch is another hero ingredient. Unlike cornstarch or all-purpose flour, sweet potato starch creates a craggy, airy coating that becomes incredibly crispy when fried. It absorbs less oil, keeping the chicken light and crunchy rather than greasy.

Finally, Thai basil is more than a garnish. Its unique anise-like flavor complements the richness of the chicken while contributing its own health benefits, including anti-inflammatory and antibacterial properties. When flash-fried, the basil not only becomes crispy but also releases a fragrant aroma that defines the dish’s final flavor profile.

Cooking Tips

Making perfect Taiwanese Popcorn Chicken at home requires attention to a few key details. Marinating the chicken for at least 30 minutes is essential. While it may be tempting to cook it right away, allowing time for the flavors to soak into the meat ensures a more intense and satisfying result. You can also marinate it overnight if you’re planning ahead—this deepens the flavor even more.

When choosing chicken, go for thighs with skin on. The skin adds an extra layer of texture and richness when fried. Be sure to cut the pieces evenly so that they cook at the same rate. Uneven pieces can result in overcooked or undercooked bites, which impacts both taste and safety.

The frying process is where this recipe truly shines. Always maintain a consistent oil temperature. If the oil is too hot, the outside will brown too quickly while the inside remains raw. If it’s too cold, the coating becomes soggy and the chicken absorbs more oil. Using a thermometer can help you keep the oil around 170°C (340°F), which is the ideal range.

Double frying is non-negotiable for that signature crunch. After the first fry, let the chicken rest for a couple of minutes—this helps to draw out moisture, which is then sealed in during the second fry. This technique is what gives the chicken its ultra-crispy texture that holds up even after cooling.

Do not skip the Thai basil. Freshness is key here; dried basil simply won’t work. Fry it quickly—just a few seconds is enough. If you fry it too long, it will lose its vibrant green color and crispness. Adding the basil at the end and tossing it with the chicken makes a huge difference in flavor and presentation.

Lastly, drain the fried chicken on a wire rack instead of paper towels. This prevents steam from building up and softening the coating, helping to maintain that delightful crunch.

Serving Suggestions

Taiwanese Popcorn Chicken is incredibly flexible when it comes to serving. It can be the star of a meal or an exciting sidekick. Serve it with hot steamed rice and stir-fried vegetables for a complete and balanced dinner. For a more casual approach, it pairs perfectly with bubble tea or iced milk tea for a street food-style experience at home.

This dish also works great in bento boxes alongside pickled vegetables, a soft-boiled egg, and a small salad. The bold flavors of the chicken contrast beautifully with the mild sweetness of pickled daikon or cucumber.

You can even transform it into a wrap. Use a tortilla or lettuce leaf as a base, add a few pieces of popcorn chicken, some shredded cabbage, spicy mayo, and chopped herbs. This makes for a portable and satisfying lunch or picnic snack.

For parties or movie nights, serve the chicken on a large platter with toothpicks for easy grabbing. Offer dipping sauces like sriracha mayo, garlic aioli, or hoisin glaze on the side. This allows your guests to customize their bites and adds to the fun.

If you’re hosting a themed dinner, consider pairing Taiwanese Popcorn Chicken with other Asian street food items like scallion pancakes, dumplings, or sesame balls. A cold lager or light beer makes a perfect drink pairing, balancing the rich flavors of the fried chicken.

Conclusion

Taiwanese Popcorn Chicken is more than just a tasty snack—it’s a cultural experience wrapped in crispy, golden bites. From its fragrant marinade to its crunchy coating and aromatic basil finish, every element of this dish works together in harmony. It’s a dish that brings people together, evokes nostalgia for night market adventures, and offers a new experience for those trying Taiwanese flavors for the first time.

Its combination of simplicity and complexity makes it both approachable and impressive. Whether you’re cooking for yourself, your family, or guests, this recipe guarantees satisfaction. With just a few ingredients and some key techniques, you can bring the exciting flavors of Taiwan right into your kitchen. This is comfort food, street food, and gourmet indulgence all rolled into one unforgettable dish.

Pin1