Popcorn Chicken Taiwanese Recipe

Chicken thighs: These are juicy and flavorful, perfect for frying into bite-sized pieces.

Soy sauce: Adds a salty, savory taste to the marinade.

Rice wine: Helps tenderize the chicken and adds a mild sweetness.

Garlic powder: Gives a nice garlic flavor without the mess of fresh garlic.

Five-spice powder: A blend of spices that adds warmth and depth.

Sweet potato starch: Creates a light, crispy coating for the chicken.

Frying oil: Used to cook the chicken until golden and crispy.

Salt: Enhances all the flavors.

White pepper: Adds a gentle heat and peppery flavor.

Basil leaves: Optional, but frying them makes a crispy, fragrant garnish.

One of the most important steps in making this Popcorn Chicken Taiwanese Recipe is frying the chicken until it’s perfectly golden brown and crispy. Here’s how to get that just right:

1. Heat your oil to 350°F (175°C). If you don’t have a thermometer, you can test the temperature by dropping a small piece of the coated chicken into the oil. If it bubbles and rises to the surface quickly, the oil is ready.
2. Don’t overcrowd the pot or fryer. Fry the chicken pieces in small batches so the temperature stays steady and the chicken cooks evenly.
3. Keep an eye on the chicken as it fries. It usually takes about 5 to 7 minutes for the pieces to turn golden and crispy all over.
4. Use a slotted spoon or tongs to take the chicken out and place it on paper towels. This helps soak up extra oil so your chicken isn’t greasy.

Getting the frying right makes the chicken crispy on the outside but juicy inside, which is the best part of this dish. If the oil isn’t hot enough, the chicken will soak up too much oil and get soggy. If it’s too hot, the outside will burn before the inside cooks through.

When I first tried frying this chicken, I didn’t wait for the oil to get hot enough, and the pieces came out oily and soft instead of crispy. Now, I always test the oil temperature and fry in small batches. It takes a little more time, but the crispy, flavorful result is totally worth it. Also, frying the optional basil leaves for just a few seconds adds a fun, crispy herb flavor that’s a nice surprise!

• chicken thighs - Substitute with chicken breast: Chicken breast is leaner and will provide a slightly different texture but can still work well in this recipe.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.

• rice wine - Substitute with dry sherry: Dry sherry can mimic the slightly sweet and complex flavor of rice wine.

• garlic powder - Substitute with fresh garlic: Fresh garlic will provide a more intense and aromatic flavor compared to garlic powder.

• five-spice powder - Substitute with ground cinnamon and star anise: A mix of ground cinnamon and star anise can replicate the warm and slightly sweet notes of five-spice powder.

• sweet potato starch - Substitute with cornstarch: Cornstarch can provide a similar crispy texture when frying.

• oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that is suitable for frying.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral flavor.

• white pepper - Substitute with black pepper: Black pepper can be used if white pepper is unavailable, though it will add a slightly different flavor.

• basil leaves - Substitute with mint leaves: Mint leaves can provide a fresh and aromatic flavor similar to basil.

• Allow the popcorn chicken to cool completely at room temperature before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the cooled chicken pieces in an airtight container. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled popcorn chicken in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the chicken pieces to a freezer-safe bag or airtight container. Label with the date and store in the freezer for up to 2 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen popcorn chicken on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through to ensure even heating.

• For best results, avoid microwaving as it can make the popcorn chicken lose its crispiness.

• Preheat your oven to 375°F (190°C). Arrange the leftover popcorn chicken on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• Use an air fryer for a quick and efficient method. Set the air fryer to 350°F (175°C) and place the popcorn chicken in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil and place the popcorn chicken in the skillet. Cook for 5-7 minutes, turning occasionally until the chicken is hot and crispy.

• Microwave the popcorn chicken for a quick fix. Place the chicken on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on high for 1-2 minutes, checking halfway through.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the popcorn chicken on the toaster oven tray and heat for 10-12 minutes until warmed through and crispy.

• For a steaming method, place the popcorn chicken in a steamer basket over boiling water. Cover and steam for 5-7 minutes until heated through. This method will keep the chicken moist but may reduce the crispiness.

• Cutting board: A sturdy surface to safely cut the chicken thighs into bite-sized pieces.

• Knife: A sharp tool for cutting the chicken into the desired size.

• Mixing bowl: A bowl to marinate the chicken with soy sauce, rice wine, garlic powder, and five-spice powder.

• Measuring spoons: Tools to measure out the soy sauce, rice wine, garlic powder, and five-spice powder accurately.

• Deep fryer: An appliance to heat the oil and fry the chicken pieces until golden brown and crispy.

• Pot: An alternative to a deep fryer for heating the oil and frying the chicken.

• Thermometer: A tool to ensure the oil reaches the correct temperature of 350°F (175°C).

• Tongs: Utensils to handle the chicken pieces safely while frying and removing them from the oil.

• Paper towels: Absorbent sheets to drain excess oil from the fried chicken and basil leaves.

• Plate: A dish to place the drained chicken and basil leaves on.

• Measuring cup: A tool to measure the sweet potato starch.

• Small bowl: A container to hold the sweet potato starch for coating the chicken.

• Basil leaves: Optional ingredient to fry and add as a garnish.

• Salt shaker: A container to season the chicken with salt to taste.

• Pepper grinder: A tool to season the chicken with white pepper to taste.

Marinate in advance: Prepare the chicken and marinate it the night before to save time on the day of cooking.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch frying: Fry chicken pieces in batches to avoid overcrowding and ensure even cooking.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the cooking process.

Quick drain: Use a wire rack over a baking sheet instead of paper towels to drain fried chicken faster and keep it crispy.