Taiwanese Popcorn Chicken

Name: Taiwanese Popcorn Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 lbs chicken thighs (680g); 1 tbsp soy sauce; 3 tbsp oyster sauce; 1 egg white; ½ tsp salt; black pepper to taste; 1 tsp garlic powder; ¾ tsp white pepper; ¾ tsp Schezuan pepper powder; ¾ tsp five-spice powder; ¼ tsp sugar; 1 cup glutinous rice flour (155g); water; frying oil; Thai basil leaves; chili pepper flakes for garnish

May 26, 2021

Jump to Recipe·Print Recipe

Taiwanese popcorn chicken is a popular Taiwanese street food. This crispy snack can also be found at boba shops since it’s the perfect snack to enjoy with bubble tea. Now you can make it at home in 30 minutes or less!

Ingredients for Taiwanese Popcorn Chicken

Chicken thighs – boneless thighs are best for flavor, texture and moisture. Chicken drumsticks can also be used for similar flavor. The fat content from thighs prevents dry chicken and is more forgiving when deep frying. I’ve also tried this recipe with chicken breast and it tastes great, but I definitely prefer using chicken thighs. If you do opt for chicken breast, then make sure not to overcook it!

Oyster sauce – this is a staple ingredient in Asian cooking and I use it almost everyday for stir fries and marinades. Oyster sauce has a slightly sweet umami taste with hints of caramel. Use vegetarian “oyster” sauce made from mushrooms if you prefer – it usually comes in a green label.

Soy sauce – I used Kikkoman naturally brewed soy sauce, but use any kind you have. I usually use low-sodium soy sauce, but I haven’t found it yet in Korea unfortunately. Soy sauce provides a strong salty, umami taste. Remember that a little goes a long way when using soy sauce.

Egg white – the marinade needs a binder, which is where egg whites come in. It helps the chicken cling to the breadcrumbs for crispier chicken. Egg yolks are left out because the high fat content softens the coating.

Dry seasonings – a blend of dry seasonings are used: salt, garlic powder, white pepper, Szechuan pepper, sugar, 5-spice powder and black pepper. It’s alright if you don’t have everything I listed. At the very least though, I recommend using salt, garlic powder, sugar and 5-spice powder.

TIPS for cooking taiwanese popcorn chicken:

If you’re a seasoned cook, then please do not feel the need to measure all of the seasonings. I just like to sprinkle it on and eye it. I’ve gotten a feel for how much seasonings are needed over the years of cooking.

Another thing I noticed is that people are afraid to use sugar in their cooking! I used to feel this way too, then I realized how much flavor I was missing out on. Sugar provides balance to the other flavors. It’s an essential seasoning and makes such a difference. Don’t worry – it doesn’t make food taste sweet. So many savory foods that we’re used to eating have sugar without us realizing it.

Ingredients continued…

Glutinous rice flour – after several tests, I found that glutinous rice flour provides the crispiest fried chicken by miles. I was surpised by how much of a difference it made!

Sweet potato flour is traditionally used for Taiwanese fried chicken, but it’s impossible for me to find. You can also substitute glutinous rice flour for cornstarch, but it will not be nearly as crispy.

Water – in order to get really crispy chicken, you need small little lumps of flour. See the little clumps of breading on the chicken? That texture is achieved by adding water (a tablespoon at a time) to the flour, then mixing it and breaking it apart. You may be able to find sweet potato starch sold with chunks, but I have yet to find it.

Frying oil – I recommend canola, vegetable, corn or soybean oil for deep frying. Peanut oil is okay too but it does have a nutty taste.

Thai basil – Taiwanese fried chicken traditionally comes with fried basil leaves. Make sure the leaves are completely dry because any form of moisture will be dangerous when adding to oil. So, wash and dry hours ahead of time or completely remove the moisture with paper towels.

Red pepper flakes – I used bright red chili pepper flakes as garnish, but this is completely optional.

Deep Frying

My method for deep frying is very simple. I heat the oil on medium high heat and use a wooden chopstick to test if it’s ready. The oil around the chopstick will immediately bubble if it’s at the right temperature. If you want to be precise – fry first at around 330°F/165°C, then a second time between 350°F/177°C and 375°F/190°C.

Alternative Cooking Methods

Deep frying is the best method for taste, but if you want a healthier option an air-fryer or oven works too!

Air Fryer

Spray the air fryer basket with oil, add the chicken pieces, then spray with oil again. Cook for about 10 minutes at 400°F/200°C and flip halfway through. Then, let the chicken cool for a few minutes and crisp it up by cooking for an additional 3 to 5 minutes at 400°F/200°C.

Oven

Spray an aluminum foil lined pan with oil, add the chicken pieces, then spray again with oil. Cook at 450°F/230°C for about 18 minutes until cooked through, then flip it and spray with more oil. Cook for another 3 to 5 minutes until crispy and golden brown.

Watch a quick video tutorial

Enjoy these side dishes for a complete meal!

Crab rangoon dip: If you like crab rangoon, you will LOVE this dip. It’s creamy, cheesy and full of crab!! What’s great about this dish is that it can be prepared ahead of time without any trade-offs of flavor or texture.

Cheese tteokbokki: Tteokbokki and cheese come together for this tasty Korean dish.

Japanese potato salad: Roughly mashed potatoes and a colorful assortment of veggies combine in this creamy dish with a subtle and sweet tang.

Korean cheese potato pancakes: These cheese potato pancakes are crispy on the outside, but soft inside with melty cheese. It is fully customizable to your taste and is a great way to use up the potatoes sitting in your pantry.