• Jul 27, 2023
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Taiwanese Popcorn Chicken

Enjoy the taste of Taiwan with this Popcorn Chicken recipe. Marinated in a flavorful mix and deep-fried to a golden crunch, these bite-sized pieces are then dusted with spices for a deliciously crispy and aromatic snack. It's a simple, flavorful journey into Taiwanese street food.

• 16 ingredients
• 30 minutes
• 4 Servings

Ingredients

For the Marinate:
1 pound chicken thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 piece of ginger (about 1 inch), minced
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon five-spice powder
1/2 teaspoon white pepper
1/2 teaspoon salt
For the Spice Mix:
1 cup potato starch
1 teaspoon salt for the spice mix
1 teaspoon white pepper for the spice mix
1 teaspoon five-spice powder for the spice mix
Other Ingredients:
Oil for deep frying

Directions

Marinating the Chicken:

1. In a large bowl, combine 2 cloves of minced garlic, 1 inch of minced ginger, 2 tablespoons of soy sauce, 1 tablespoon of rice wine, 1 teaspoon of five-spice powder, 1/2 teaspoon of white pepper, and 1/2 teaspoon of salt to create the marinade.
2. Add the bite-sized chicken thigh pieces to the marinade and mix well. Cover and let them marinate for at least 1 hour, or overnight in the fridge for best results.

Preparing the Spice Mix:

3. After the chicken has marinated, in a medium bowl, mix together an additional 1 teaspoon of salt, 1 teaspoon of white pepper, 1 teaspoon of five-spice powder, and the potato starch to create the spice mix.
4. Drain any excess liquid from the marinated chicken. Toss the chicken pieces in the spice mix, ensuring they are evenly coated.

Frying the Chicken:

5. Heat oil in a deep fryer or large, deep saucepan to 180°C (350°F). Fry the chicken pieces in batches for about 3-5 minutes until they turn golden brown and are fully cooked. Avoid overcrowding the pan to maintain the oil temperature.
6. Drain the fried chicken on paper towels to remove excess oil.
7. Serve your Taiwanese Popcorn Chicken hot as a snack or with rice as a meal.

Notes

Marinate Well: Allow the chicken to marinate for at least an hour, or even better, overnight. This will allow the flavors to fully penetrate the chicken and make it more flavorful.

Choose the Right Chicken: Chicken thighs are recommended for this recipe because they are more tender and flavorful than chicken breasts. However, if you prefer chicken breasts, you can certainly use them.

Potato Starch: Potato starch gives the chicken a unique, light, and crispy texture that's characteristic of Taiwanese Popcorn Chicken. However, if you can't find it, cornstarch can be a decent substitute.

Control the Heat: Maintain a consistent oil temperature when frying. Too low, and the chicken will absorb too much oil and become greasy. Too high, and the outside may burn before the inside is fully cooked.

Cook in Batches: Don't overcrowd the pan when frying as it lowers the oil temperature, which can result in greasy chicken. Fry in small batches for best results.

Serve Fresh: For the best taste and texture, serve the chicken immediately after frying.

Nutrition Detail