Recipe

Taiwanese-Style Popcorn Chicken

Name: Taiwanese-Style Popcorn Chicken
Ingredients: 1 lb chicken thigh (cut into 1-inch cubes); 2 tbsp soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp five-spice powder; 1 cup sweet potato starch (or cornstarch); 1/2 cup fresh Thai basil leaves; 1 tsp salt mixed with 1/2 tsp Sichuan peppercorns (for dusting); 4 cups frying oil (vegetable or peanut)

Taiwan

4 servings, 30 minutes

Sources: Cross-checked against Serious Eats and Food52

Watch it made

Taiwanese Popcorn Chicken Recipe

4 servings

You’ll need

8 items · tap to check off

Make it step by step

8 steps · 22 min of timed cooking

Marinate the **chicken cubes** in **soy sauce**, **Shaoxing wine**, and **five-spice powder** for at least 15 minutes.⏱ 15 min
Dredge each piece of chicken thoroughly in the **sweet potato starch**, shaking off any excess powder.
Heat the **frying oil** in a deep pot or wok to **350°F (175°C)** using a kitchen thermometer.
Fry the chicken in batches for 3–4 minutes until the coating is **light golden brown** and crisp.⏱ 4 min
Remove the chicken and place it on a wire rack to drain for 2 minutes.⏱ 2 min
Increase the oil heat to **375°F (190°C)** and flash-fry the chicken a second time for 60 seconds for extra crunch.⏱ 1 min
Toss the **basil leaves** into the hot oil for 10 seconds until crisp, then drain with the chicken.
Sprinkle the hot chicken with the **Sichuan peppercorn-salt** mixture and serve immediately.

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Chef’s tip · Double-frying is the secret to **shatteringly crisp** chicken that doesn't get soggy.

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