Why You’ll Love This Recipe

Taiwanese Popcorn Chicken, or “Yan Su Ji,” is a beloved street food staple known for its ultra-crispy texture, juicy interior, and punchy flavors. Marinated in a blend of soy, garlic, and Chinese five spice, then coated in sweet potato starch and fried until golden, these bite-sized pieces are often served with fried basil leaves for a bold and aromatic finish. Perfect as a snack, appetizer, or main dish, they bring the taste of night market magic right to your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (boneless, skinless)soy sauceshaoxing winegarlicgingerwhite pepperChinese five spice powdersaltcornstarchsweet potato starcheggwhitebaking powderThai basil leavesoil (for frying)

directions

Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.

Add soy sauce, Shaoxing wine, minced garlic, grated ginger, white pepper, five spice powder, and salt. Mix well and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).

In a small bowl, beat an egg white and stir in a pinch of baking powder.

Add the egg white mixture to the marinated chicken and mix to coat evenly.

Combine equal parts cornstarch and sweet potato starch in a separate bowl.

Dredge each piece of chicken in the starch mixture, pressing lightly to ensure good coverage.

Heat oil in a deep pot to 350°F (175°C). Carefully lower the chicken pieces in batches and fry until golden brown and crispy, about 4–5 minutes per batch.

Remove and drain on paper towels.

Optional: Quickly fry fresh Thai basil leaves for a few seconds until crispy and use as a garnish.

Servings and timing

This recipe serves 4 as an appetizer or 2 as a main dish.Preparation time: 15 minutesMarination time: 30 minutesFrying time: 10–15 minutesTotal time: 55–60 minutes

Variations

Use chicken breast if you prefer leaner meat.

Add chili powder or Sichuan peppercorn to the marinade for extra heat.

Serve with a side of sweet chili sauce or garlic soy dipping sauce.

Air fry the chicken at 400°F (200°C) for 12–15 minutes as a lighter option.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in the oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness.Avoid microwaving, as it will make the coating soggy.

FAQs

What makes Taiwanese Popcorn Chicken so crispy?

The use of sweet potato starch creates a unique, crunchy crust that’s lighter and crispier than regular flour or cornstarch.

Can I skip the Thai basil?

Yes, but it adds an aromatic depth that’s part of the traditional flavor.

Is this dish spicy?

Not inherently, but you can add chili flakes or powder to the marinade for heat.

Can I prepare it ahead of time?

You can marinate the chicken in advance and fry it just before serving for the best texture.

What oil should I use for frying?

Neutral oils with a high smoke point like canola, vegetable, or peanut oil are ideal.

Can I double the recipe?

Yes, just be sure to fry in batches to avoid overcrowding the pot.

Why use both cornstarch and sweet potato starch?

Cornstarch helps bind, while sweet potato starch gives the signature craggy texture.

Can I bake instead of fry?

You can, but the texture won’t be as crispy. Air frying is a better alternative for similar results.

Is it gluten-free?

It can be made gluten-free by using tamari instead of soy sauce and ensuring starches are certified gluten-free.

What’s the best cut of chicken to use?

Chicken thighs are ideal for their juiciness and flavor, but breasts work in a pinch.

Conclusion

Taiwanese Popcorn Chicken brings bold street food flavors into your home with its addictive crunch and savory marinade. Whether you’re recreating night market vibes or simply craving something crispy and satisfying, this recipe delivers a bite-sized burst of Taiwanese comfort and flair.