Taiwanese Popcorn Chicken (Yán Sū Jī) – Authentic Street-Style Recipe
Taiwanese popcorn chicken is not just fried chicken. It’s a sensory experience. Bite-sized pieces of juicy chicken thigh are marinated in soy, garlic, and five-spice, coated in sweet potato starch, fried until shatteringly crisp, then tossed with fried basil and chili. The aroma alone is enough to pull people across a crowded night market.
This dish is about contrast: crispy vs juicy, savory vs slightly sweet, aromatic vs spicy. When done right, every bite explodes with flavor.
Ingredients (Serves 4–6)
Chicken & Marinade
- 900 g (2 lb) boneless, skinless chicken thighs
- 3 cloves garlic, finely grated
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sugar
- 1 tsp five-spice powder
- ½ tsp white pepper
- ½ tsp salt
- 1 large egg
Coating
- 1½ cups sweet potato starch
(cornstarch works, but sweet potato starch gives that signature bubbly crunch)
For Frying
- Neutral oil (peanut, canola, or sunflower), enough for deep frying
Aromatics & Finish
- 1 cup fresh Thai basil leaves
- 1–2 dried red chilies (optional)
- ½ tsp five-spice powder (for sprinkling)
- ½ tsp garlic powder
- Chili powder or chili flakes, to taste
- Extra white pepper, to taste
Step 1: Prepare the Chicken
Cut the chicken thighs into bite-size pieces, about 2.5–3 cm (1 inch). Don’t go too small—these should feel substantial, not nugget-like. Chicken thighs are essential here; they stay juicy and forgiving during frying, unlike breast meat which can dry out fast.
Place the chicken in a large bowl.
Step 2: Marinate Like a Pro
Add garlic, soy sauce, Shaoxing wine, sugar, five-spice, white pepper, salt, and the egg. Mix thoroughly until every piece of chicken is coated in the marinade. The egg helps the starch cling later and adds richness to the crust.
Cover and refrigerate for at least 30 minutes, but 2–4 hours is ideal. Overnight? Even better. The flavor will penetrate deeply, giving you that unmistakable street-food taste.
Step 3: Coat with Sweet Potato Starch
Remove the chicken from the fridge. Add the sweet potato starch directly into the bowl and mix gently until each piece is coated.
This coating should look uneven and slightly clumpy—that’s good. Those irregular bits are what turn into ultra-crispy ridges during frying. Don’t aim for a smooth batter; rustic is the goal.
Let the coated chicken rest for 5 minutes. This allows the starch to hydrate slightly, improving adhesion and crunch.
Step 4: Heat the Oil
Heat your oil to 170°C (340°F). If you don’t have a thermometer, drop in a small piece of coated chicken—it should sink briefly, then rise with lively bubbles but not burn.
Maintain steady heat. Too hot and the outside burns before the inside cooks. Too cool and the chicken absorbs oil and turns greasy.
Step 5: First Fry – Cook Through
Fry the chicken in small batches. Overcrowding lowers oil temperature and kills crispiness.
Fry for about 3–4 minutes, until the chicken is pale golden and cooked through. Remove and drain on a wire rack or paper towels.
At this stage, the chicken won’t be super crispy yet—that comes next.
Step 6: Second Fry – Maximum Crunch
Increase oil temperature to 190°C (375°F).
Return the chicken to the oil and fry again for 1–2 minutes, until deeply golden, blistered, and audibly crispy. This double-fry technique is non-negotiable—it’s the secret behind that shatter-crunch you hear when you bite.
Drain well.
Step 7: Fry the Basil & Chilies
Turn off the heat and let the oil cool slightly.
Drop in the Thai basil leaves and dried chilies. They will sizzle instantly—fry for just 5–10 seconds until fragrant and crisp. Remove immediately.
This step perfumes the entire dish. The basil aroma is iconic; without it, it simply isn’t Taiwanese popcorn chicken.
Step 8: Season and Toss
Place the fried chicken in a large bowl. Add fried basil and chilies. Sprinkle with extra five-spice, garlic powder, white pepper, and chili powder to taste.
Toss gently but confidently until everything is evenly coated.
Taste. Adjust seasoning. This dish should be bold—don’t be shy.
How to Serve
Taiwanese popcorn chicken is traditionally served:
- In a paper bag or bowl
- With wooden skewers or toothpicks
- Eaten hot, standing up, preferably at night
At home, serve it:
- As a party appetizer
- With iced beer, milk tea, or soda
- Alongside pickled cucumbers or quick-pickled daikon for contrast
Pro Tips for Night-Market Flavor
- Sweet potato starch > cornstarch for authentic texture
- Chicken thighs only—this is not the place to go lean
- Double fry or don’t bother
- Thai basil, not Italian basil—it’s non-negotiable
- Season after frying, not before, to keep spices fragrant
Variations
- Extra Spicy: Add Sichuan pepper powder for a numbing kick
- Garlic Bomb: Toss with fried garlic chips
- Air Fryer (Not Traditional): Works, but you’ll sacrifice some crunch
- Vegetarian Version: Use king oyster mushrooms, same marinade and method
Final Thoughts
Taiwanese popcorn chicken isn’t fancy. It’s loud, fragrant, crispy, and joyful. It’s meant to be eaten with friends, late at night, fingers greasy, mouth burning just a little, going back for “one more piece” until the bowl is empty.
Once you make it at home, you’ll understand why this dish has a cult following—and why every night market in Taiwan smells impossibly good.