Taiwanese Fried Chicken Popcorn

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A beloved Taiwanese night market classic, these bite-sized crispy chicken morsels are marinated in soy and rice wine, coated in sweet potato starch for an ultra-crisp shell, then seasoned with the signature salt-pepper-five-spice blend. Fried twice for maximum crunch and tossed with crisp Thai basil leaves, they are the ultimate Taiwanese street snack.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 30 gCarbs
• 1 gFiber
• 2 gSugar
• 28 gProtein
• 780 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the chicken and marinade

• 1 lb (450 g) boneless skinless chicken thighs, cut into 3/4-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, finely minced
• 1 teaspoon ground white pepper
• 1/2 teaspoon five-spice powder
• 1 teaspoon sugar mixed with 1 teaspoon toasted sesame oil

For the crispy coating

• 1 cup sweet potato starch
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon five-spice powder

For frying and finishing

• 3 cups peanut or vegetable oil, for frying
• 1 cup fresh Thai basil leaves (stems removed)
• 2 red Thai chilies, thinly sliced (optional)
• Extra salt, white pepper, and five-spice powder, to taste

Directions

1. Combine all marinade ingredients in a medium bowl, add the chicken cubes, and toss well to coat. Cover and refrigerate for at least 20 minutes (or up to 2 hours) so the flavors penetrate the meat.
2. In a wide shallow bowl, whisk together sweet potato starch, flour, salt, white pepper, and five-spice powder until evenly blended.
3. Heat about 2 inches of oil in a heavy pot or wok to 340°F (170°C); use a thermometer for accuracy to keep the temperature steady.
4. Working in small batches, dredge the marinated chicken in the starch mixture, pressing lightly so the coating clings well. Shake off any excess and carefully lower the pieces into the hot oil.
5. Fry the chicken for about 3 minutes, stirring gently to separate pieces, until pale golden and just cooked through. Remove with a slotted spoon or spider and drain on a wire rack.
6. Raise the oil temperature to 375°F (190°C). Return the chicken to the oil in small batches and fry 60 to 90 seconds more until deep golden and audibly crisp.
7. Add the Thai basil leaves and sliced chilies to the hot oil for about 10 seconds until puffed and crisp, then immediately lift them out to drain.
8. Transfer the hot fried chicken to a large bowl, sprinkle generously with extra salt, white pepper, and a pinch of five-spice, and toss with the fried basil and chilies. Serve immediately.
9. Pile the chicken high on a plate or in a paper-lined basket and eat with your fingers while piping hot, ideally with a side of pickled cucumbers or a squeeze of fresh lime.

Cook’s Notes

• Sweet potato starch is the real secret behind the signature craggy, glassy crunch; cornstarch alone produces a thinner, less dramatic crust.
• Double-frying at two temperatures drives out interior moisture and creates a coating that stays crisp even after a minute of resting.
• If Thai basil is unavailable, substitute with Italian basil, though Thai basil has the authentic peppery, anise-like note characteristic of Taiwanese night markets.
• Maintain oil temperature between batches; if it drops too low the chicken will absorb oil and turn greasy rather than crisp.
• For a quick accompanying pickle, toss sliced cucumber with rice vinegar, a pinch of sugar, and salt and let sit 10 minutes before serving.

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