There’s a certain joy in recreating the vibrant street food scene of Taiwan right in your own kitchen. As the enticing scent of marinated chicken mingles with the warm, comforting spices, I can’t help but feel transported to a bustling night market. This Taiwanese Popcorn Chicken recipe is not just a meal; it’s an experience that brings people together, promising crispy, golden bites that are bursting with flavor.
On days when fast food loses its luster, I crave something that hits the spot with ease and excitement. With a simple marinade and a choice of cooking methods—deep frying, air frying, or baking—this dish becomes a quick weeknight solution you can’t resist. Plus, the versatility allows you to impress guests without the culinary stress. So, grab your ingredients and let’s dive into this crowd-pleasing delight that will have everyone asking for seconds!
Why is Taiwanese Popcorn Chicken a must-try?
Irresistible flavor: The delightful combination of spices like five spice powder and garlic creates a taste that lingers beautifully on your palate.
Crispy texture: Achieve golden brown, crunchy bites whether you choose to deep fry, air fry, or bake, satisfying every crispy craving.
Easy to make: With straightforward steps, this recipe allows you to recreate a beloved street food at home without any culinary stress.
Crowd-pleaser: Perfect as an appetizer or main dish, it’s a guaranteed hit at parties or family dinners.
Versatile cooking methods: Enjoy it your way—each cooking method presents a unique twist, ensuring there’s a perfect fit for any mood or occasion!
Taiwanese Popcorn Chicken Ingredients
For the Chicken
• 1 lb boneless skinless chicken thighs – cubed for a juicy, tender bite.
• 2 cloves garlic – crushed to infuse a rich, aromatic flavor.
• 1/2 tbsp soy sauce – adds depth and umami to the marinade.
For the Seasoning
• 1/2 tbsp Chinese five spice powder – delivers a warm, fragrant kick perfect for Taiwanese Popcorn Chicken.
• 1/2 tbsp garlic powder – enhances the garlic goodness in every bite.
• 1/2 tsp white pepper – introduces a mild heat to the profile.
• 1/2 tsp salt – balances and elevates all other flavors.
For Coating
• 2 tbsp cornstarch – ensures a crispy exterior when frying.
• 2 tbsp potato starch – adds an extra crunch and helps the coating stick.
For Cooking
• Oil/cooking spray – necessary for frying to achieve that golden crisp.
Optional Garnish
• Thai basil – adds a refreshing herbal note if desired.
• 1/2 tsp black pepper – another layer of flavor to spice things up.
How to Make Taiwanese Popcorn Chicken
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Marinate the chicken: In a bowl, combine the cubed chicken with crushed garlic, soy sauce, five spice powder, garlic powder, white pepper, and salt. Let it marinate for 30 minutes to infuse those delicious flavors.
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Prepare the coating: Lightly pat the marinated chicken dry with paper towels. In a separate bowl, mix the cornstarch and potato starch. Toss a few pieces of chicken in the starch mixture until they are evenly coated, or shake them in a bag for a quick and easy coating.
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Deep Fry: Set up a wire cooling rack over a paper towel-lined baking sheet. Heat 2 to 2.5 inches of oil in a deep pot to 325°F. Use tongs to gently add the chicken pieces in batches, frying them for about 1.5 minutes until lightly golden. Remove and let rest on the rack, then increase the heat to 350°F and fry for an additional 1-2 minutes until crispy.
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Air Fry: Lightly oil the air fryer basket. Place the coated chicken in a single layer with space between pieces. Spray the tops lightly with cooking spray. Cook at 400°F for 5 minutes, flip, spray again, and cook for another 5 minutes. Let cool for 5 minutes, then air fry for an extra 5 minutes to achieve maximum crispiness.
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Bake: Preheat your oven to 450°F. Coat a wire rack on a foil-lined baking sheet with oil. Arrange the chicken pieces on the rack with space in between, and spray the tops lightly with cooking spray. Bake for 20 minutes, flip, then spray again and bake for an extra 5 minutes until golden brown and crispy.
Optional: Serve with fresh Thai basil for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Taiwanese Popcorn Chicken bites are perfect for busy weeknights! You can marinate the chicken up to 24 hours in advance, allowing those flavors to meld beautifully. After marinating, toss the chicken pieces in the starch mixture and refrigerate them until you’re ready to cook. To maintain their crunchiness, fry or bake them fresh; however, if you need to store cooked chicken, refrigerate for up to 3 days in an airtight container. When it’s time to serve, simply reheat in the air fryer or oven until hot and crispy, ensuring you enjoy that just-fried texture with minimal effort!
Expert Tips for Taiwanese Popcorn Chicken
• Perfect Marinade: Make sure to allow the chicken to marinate for the full 30 minutes to infuse rich flavors that elevate our Taiwanese Popcorn Chicken.
• Coating Technique: Ensure the chicken is pat dry before coating; excess moisture can lead to a soggy texture rather than that desired crispy crunch.
• Oil Temperature: Use a thermometer to confirm the oil temperature; frying at lower temperatures may result in greasy chicken instead of a golden, crispy finish.
• Batch Cooking: Avoid overcrowding the pot or air fryer; this allows the chicken to crisp up beautifully rather than steam, ensuring each piece gets that perfect crunch.
• Resting Time: Let the chicken rest on a wire rack after cooking—this helps maintain its crispy texture while cooling and prevents sogginess.
How to Store and Freeze Taiwanese Popcorn Chicken
Room Temperature: Enjoy your Taiwanese Popcorn Chicken fresh for the best taste. If needed, keep it at room temperature for up to 2 hours.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the flavors intact while maintaining moisture.
Freezer: Freeze the chicken in a single layer on a baking sheet before transferring to an airtight container or freezer bag. It can last for up to 2 months without losing its deliciousness.
Reheating: For best results, reheat in an air fryer or oven at 350°F for about 10 minutes to regain its crispy texture. Avoid microwaving, as this may make it soggy.
Taiwanese Popcorn Chicken Variations
Feel free to unleash your creativity and adapt this recipe to suit your taste buds!
- Gluten-Free: Substitute soy sauce with gluten-free tamari and ensure your starches are certified gluten-free for a safe yet scrumptious option.
- Spicy Kick: Toss in a pinch of cayenne pepper or chili flakes into the marinade for an extra layer of heat that ignites your taste buds.
- Herb-Infused: Experiment by adding different herbs to your marinade, like rosemary or thyme, for a fragrant and earthy twist.
- Vegetarian: Replace chicken with cubed tofu, marinating it the same way for a hearty, savory alternative that everyone will love.
- Crispy Panko: Before frying or baking, coat the marinated chicken in panko breadcrumbs for that irresistibly crunchy texture that adds extra delight with every bite.
- Sweet & Savory: Drizzle a bit of honey or maple syrup into the marinade for a sweet touch that balances the savory spices beautifully.
- Coconut Crunch: Mix shredded coconut into your coating for a tropical flair that pairs wonderfully with the spices, creating an unforgettable eating experience.
- Citrus Zing: Incorporate a splash of lime or lemon juice into your marinade for a refreshing burst of citrus that cuts through the richness of the dish.
What to Serve with Taiwanese Popcorn Chicken?
There’s nothing quite like enjoying a platter of crispy goodness while pairing it with delightful sides that elevate your meal.
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Steamed Jasmine Rice: Offers a fragrant and fluffy complement that balances the bold flavors, perfect for soaking up any extra sauce.
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Asian Slaw: A crunchy medley of cabbage, carrots, and onion, dressed lightly, adds a refreshing, tangy contrast to the rich chicken.
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Mango Salad: The sweetness of ripe mangoes and a hint of lime create a tropical zing that perfectly contrasts the savory chicken.
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Spicy Dipping Sauce: A blend of soy sauce, chili, and vinegar adds a fiery punch, enhancing the overall flavor profile with every crispy bite.
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Garlic Noodles: These buttery, garlicky noodles provide a delightful texture and rich flavor that pairs seamlessly with the chicken.
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Chilled Cucumber Salad: Crisp cucumbers tossed in vinegar offer a light, cooling side, balancing the spice of the Taiwanese Popcorn Chicken beautifully.
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Bubble Tea: A fun drink option, bursting with chewy tapioca pearls; it satisfies your sweet tooth while complementing the savory meal.
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Chocolate Mochi: For dessert, these sweet, chewy rice cakes bring an indulgent and satisfying finish to a delightful dining experience.
Taiwanese Popcorn Chicken Recipe FAQs
What’s the best way to select ripe ingredients?
Absolutely! For the best flavor, choose chicken thighs that are firm, moist, and have a fresh pink color. When selecting garlic, look for bulbs that are dry, firm, and without any dark spots. Avoid any garlic cloves that feel soft or sprout green shoots, as they can indicate age.
How should I store leftover Taiwanese Popcorn Chicken?
Great question! Store the leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. This method keeps the moisture locked in while maintaining flavor. If you need to keep them longer, consider freezing, which I often do when I go for extra servings!
Can I freeze Taiwanese Popcorn Chicken?
Absolutely! To properly freeze your leftovers, lay the cooked chicken pieces in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. Once they’re frozen, transfer them to an airtight container or a freezer bag. They can last in the freezer for up to 2 months, retaining their delightful taste!
What should I do if my chicken isn’t crispy enough?
Very! If your chicken lacks that perfect crunch, check a couple of things: ensure the oil is hot enough (325°F for frying) and avoid overcrowding your fryer or pot; this can lead to steaming instead of frying. After cooking, allow the chicken to rest on a wire rack instead of a plate to help keep it crispy.
Are there any dietary considerations I should keep in mind?
Absolutely! If you have allergies, be mindful of the soy sauce, which contains wheat, and the cornstarch, which can cause issues for some individuals. For a gluten-free option, substitute the soy sauce with tamari. If you’re serving this dish to pets—especially dogs—it’s best to avoid sharing any seasoned food as spices can be harmful to them. Always better safe than sorry!
Can I substitute any of the spices if I don’t have them?
Certainly! If you don’t have Chinese five spice powder, try a mix of cinnamon, star anise, and a little black pepper for a similar warm flavor profile. No garlic powder on hand? Fresh minced garlic can work, but you may want to decrease the amount slightly as fresh garlic is more potent. The more the merrier when it comes to experimenting with flavors!
Irresistible Taiwanese Popcorn Chicken That's Crispy Goodness
Ingredients
Equipment
Method
- In a bowl, combine the cubed chicken with crushed garlic, soy sauce, five spice powder, garlic powder, white pepper, and salt. Let it marinate for 30 minutes.
- Lightly pat the marinated chicken dry with paper towels. In a separate bowl, mix the cornstarch and potato starch. Toss a few pieces of chicken in the starch mixture until they are evenly coated.
- Heat 2 to 2.5 inches of oil in a deep pot to 325°F. Use tongs to gently add the chicken pieces in batches, frying them for about 1.5 minutes until lightly golden. Remove and let rest on a cooling rack.
- Lightly oil the air fryer basket. Place the coated chicken in a single layer with space between pieces and spray the tops lightly with cooking spray. Cook at 400°F for 5 minutes, flip, spray again, and cook for another 5 minutes.
- Preheat your oven to 450°F. Coat a wire rack on a foil-lined baking sheet with oil. Arrange the chicken pieces on the rack and spray the tops lightly with cooking spray. Bake for 20 minutes, flip, then bake for an extra 5 minutes.
- Optional: Serve with fresh Thai basil.