RoughChop Logo
Suggestions
🖨️

Taiwanese Popcorn Chicken

Chop Rating
chopchopchopchopchop
Sign in to review
Not yet rated
snacks•taiwanese•contains meat, dairy-free
60 minutes•4 servings•

Ingredients

  • 1 1/2 pounds chicken thighs – boneless, skin-on, cut into 1-inch pieces
  • 4 cloves garlic – finely minced
  • 1 tablespoon ginger – finely grated
  • 2 tablespoons light soy sauce
  • 1 1/2 tablespoons rice wine
  • 1 teaspoon sugar – for marinade
  • 1/2 teaspoon five-spice powder – for marinade
  • 1/2 teaspoon white pepper – for marinade
  • 1 1/2 cups sweet potato starch
  • 1 1/2 quarts vegetable oil – for deep-frying
  • 1 cup dried thai basil leaves
  • 1 teaspoon kosher salt – for seasoning mix
  • 1/2 teaspoon white pepper – for seasoning mix
  • 1/4 teaspoon five-spice powder – for seasoning mix
  • 1/4 teaspoon chili powder – for seasoning mix
  • 1/4 teaspoon sugar – for seasoning mix
Taiwanese Popcorn Chicken

Instructions

1. In a medium bowl, combine the chicken thighs, garlic, ginger, light soy sauce, rice wine, sugar (for marinade), five-spice powder (for marinade), and white pepper (for marinade). Toss well, cover, and marinate in the refrigerator for 30–60 minutes.

2. In a small bowl, whisk together the kosher salt, white pepper (for seasoning mix), five-spice powder (for seasoning mix), chili powder, and sugar (for seasoning mix); set the seasoning mix aside.

3. Pour the sweet potato starch into a shallow dish. Lift the chicken from the marinade, letting excess drip off, then dredge each piece in the starch, pressing to coat and create rough edges. Transfer to a tray and let sit 10 minutes to hydrate the coating.

4. Heat the vegetable oil in a deep, heavy pot to 320°F (160°C). Line a tray with a rack or paper towels.

5. Fry the chicken in batches without crowding, 3–4 minutes per batch, turning occasionally, until light golden and just cooked through (internal temp 160°F/71°C). Drain on the rack and let the oil return to temperature between batches.

6. Increase the oil to 375°F (190°C). Return the chicken in batches for a second fry, 1–2 minutes, until deep golden and very crisp. During the last 20–30 seconds of the final batch, carefully add the thai basil leaves and fry until crisp and translucent.

7. Drain the chicken and basil, then immediately sprinkle evenly with the seasoning mix. Toss to coat and serve hot.

Taiwanese Popcorn Chicken, known locally as yansu ji, is a night-market favorite built on a balance of savory, peppery, and aromatic notes. Bite-sized thigh pieces are marinated, coated in sweet potato starch for a craggy crust, and double-fried to achieve an ultra-crisp exterior with a juicy interior. A quick flash-fry of basil leaves perfumes the chicken, while a pepper-salt and five-spice finish delivers warm spice and gentle heat in every bite.

Originating from Taiwan’s bustling night markets, this snack rose to prominence alongside other quick, portable street foods. The hallmark elements—five-spice, white pepper, rice wine, and sweet potato starch—reflect local pantry staples and a preference for texture contrast. Over time, vendors introduced custom seasoning blends and optional chilies, but the defining trio of double-fry technique, sweet potato starch coating, and fried basil has remained central to its identity.