What Makes Taiwanese Popcorn Chicken Unique?

Taiwanese popcorn chicken stands out for its combination of juicy meat, a crunchy exterior, and a flavorful blend of spices, making it a super popular street food snack.

How Spicy Is Taiwanese Popcorn Chicken?

Taiwanese popcorn chicken features lightly spicy notes, thanks to the inclusion of white pepper and Sichuan peppercorns. Adjust the spice level to your personal preference.

Can I Bake Taiwanese Popcorn Chicken?

Taiwanese popcorn chicken is best cooked deep-fried to get the coasted crispy golden exterior.

What Oil Is Best for Frying?

Use an oil with a high smoke point, like peanut oil or avocado oil, to achieve the perfect crispiness during deep frying.

Who Invented Taiwanese Popcorn Chicken?

Taiwanese popcorn chicken, also known as "a Su Ji," is a popular street food in Taiwan that originated in the 1970s. Its inventor is unknown, but it quickly gained popularity among locals and international audiences!

How many calories are in Taiwanese popcorn chicken?

It varies depending on the size of the chicken pieces, the cooking method, and the ingredients used for the batter. On average, 1 cup serving of Taiwanese popcorn chicken is around 185-250 calories.

Easy Taiwanese Popcorn Chicken Recipe

Name: Easy Taiwanese Popcorn Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Taiwanese
Ingredients: 1 pound skinless chicken thighs; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 teaspoons Shaoxing wine; 1 cup tapioca starch; 1 tablespoon garlic powder; 2 teaspoon five-spice powder; 1/2 teaspoon ground white pepper; 1 1/2 teaspoon salt; 1 teaspoon sugar; 1 1/2 tablespoon chicken powder; 1 egg; 1/2 cup Thai basil leaves; Oil. 2-3 cups for deep frying

Description

Taiwanese popcorn chicken is a mouthwatering street food made with fun bite-sized chicken thighs seasoned to perfection with a blend of Chinese five spice powder and flavorful seasoning. The aromatic Thai basil adds a refreshing twist to this addictive dish!

Ingredients

Scale

1 pound skinless chicken thighs
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons Shaoxing wine
1 cup tapioca starch
1 tablespoon garlic powder
2 teaspoon five-spice powder
1/2 teaspoon ground white pepper
1 1/2 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoon chicken powder
1 egg
1/2 cup Thai basil leaves
Oil. 2-3 cups for deep frying

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Instructions

Marinade the chicken. *We will be using the same dry seasoning in the tapioca starch mixture. Save 1/4 of the five spice powders: salt, sugar, chicken powder, and white peppercorn.* Cut the chicken pieces into 1 1/2-inch bite-sized pieces and combine oyster sauce, soy sauce, five-spice powder, salt, garlic powder, egg, sugar, and chicken powder soup base. Mix well and allow the chicken to marinate for at least 30 minutes. 2-3 hours, if possible, to allow absorption of the aromatic flavor profile.
Make the tapioca starch mixture for coating. Add the remaining five spices: powder, sugar, salt, white pepper, and chicken powder to the tapioca starch. Mix well. A medium-sized bowl is handy for this mixture.
Coating the chicken with starch. Coat the marinated chicken pieces with a tapioca starch mixture. Make sure each bite-sized delight is well-coated and ready for frying. No need to shake off the excess starch as all of that will add to the texture.
Fry to perfection. Heat neutral-tasting oil with a high smoke point in a medium pot or a small Dutch oven. Deep fry the chicken until it turns golden brown and attains an irresistible crispiness. It takes about 3-5 minutes. Don't over-crown the pot of oil, or your chicken will be soggy. Fry them in batches. Place the cooked chicken over a lined paper towel or a rack to allow excess oil to drip off.
Thai basil infusion. Get the Thai basil leaves ready for a quick deep frying. They cook fast, so be ready with a wire-mesh skimmer to scoop the leaves out. Fry them for only 20-30 seconds, and remove them to a paper towel-lined plate. Allow the chicken to cool, and add crispy Thai basil leaves to the fried chicken. Sprinkle the leaves on the chicken, and your Taiwanese chicken is ready to enjoy!

Serve and enjoy! Serve your Taiwanese popcorn chicken as a standalone snack or serve it as the main dish, side dish, or holiday recipe for an added burst of flavor.

Notes

Use high-quality chicken for the best texture and flavor. Chicken thigh, a more flavorful chicken meat, is a popular choice for this recipe.
Experiment with different types of oil to find the one that suits your taste buds.
Achieve an even cooking result by cutting the chicken into inch-sized pieces resembling the size of popcorn.
Consider combining sweet potato starch and coarse sweet potato flour for a crunchier exterior.

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Prep Time: 10
Cook Time: 15
Category: International recipes
Method: deep frying
Cuisine: Taiwanese