Name: Taiwanese Popcorn Chicken with Fried Basil Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: East Asian
Ingredients: 1 lb dark meat chicken (cut into bite-sized chunks); 1 small yellow onion ( diced into big chunks or thick wedge slices, *See Note 1); 3 slices ginger (cut into sticks); 4-5 cloves garlic (smashed); 1-2 pieces dried anise (*See Note 2); 1½ tablespoon soy sauce; 1 tablespoon mirin (aka sweet rice wine); 1 tablespoon Shaoxing wine (*See Note 3); 1 tablespoon sugar; 8-10 Thai Holy Basil leaves; 1 bag Sweet potato starch/powder/flour (it’s all the same, *See note 4); 1 1/2 tsp white pepper powder; 1/4 tsp chili powder (double or triple depending on how spicy you want it); 1/2 tsp salt; 1/2 tsp five spice powder; 1/4 tsp black pepper (finely ground ); 1/4 tsp lemongrass powder; 1/4 tsp garlic powder; 1/3 tsp white plum powder (substitute: castor or fine sugar)

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Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.

This recipe for Taiwanese Popcorn Chicken with Fried Basil comes from my podcast guest, Yone, with permission from Hanna Huawai. Listen to Yone's episode, Taiwan Is Not Chinese Taipei while you make you try the most flavorful, juicy, and crispy Taiwanese Popcorn Chicken recipe you'll ever find!

I'll forever be grateful to Yone for introducing me to this popular street food found in the famous night markets of Taiwan - and thankful to Hanna Huang for sharing her perfect Taiwanese Popcorn Chicken Recipe with us!

Every step of the process adds another layer of flavor to the popcorn chicken. First, you'll marinate bite-sized pieces of tender chicken in a well-seasoned mixture of Chinese wines and Asian spices. Second, mix up a batter based on sweet potato starch. whic makes for the most light and golden brown crispy chicken bites. Third, you'll combine a sprinkling powder of more spices.

Finally, don't forget the magical fried basil!

Yone calls this dish Chicken Crack and I'd have to agree!! My family went crazy for this recipe and I'm thrilled to share it with you!!

P.S. If you're looking for more fried chicken recipes - Try this authentic Puerto Rican Pollo Frito. And, if you're making a whole meal, make sure you visit our list for inspiration: 59 Side Dishes to Serve with Fried Chicken

two bowls of taiwanese fried chicken with basil

Look, Flavor, and Texture

Look

Popcorn chicken with tempting crispy golden pieces all around
Tempting - the basil and the dripping crispy parts

Flavor

Truly difficult to find the words. Both the chicken and the coating are absolutely brimming with flavor
Don't miss the basil - it adds a bit of a peppery flavor with a touch of sweetness

Texture

Perfect combination: Juicy interior, irresistible crispiness outside

Ingredients and Substitutions

Key/Foundational Ingredients

Boneless Skinless Chicken Thighs - chicken breast
Thai Holy Basil - see the section I created below on the differences between Thai Holy Basil and Thai Basil
Frying oil (Vegetable oil) - choose an oil with a high smoke point

Marinade Ingredients

The difference between good fried chicken and great fried chicken is a flavorful marinade! This one tops the charts!

Yellow onion OR shallot
Fresh ginger
Garlic cloves
Star anise - can use fennel seeds as a substitute
Soy Sauce
Mirin (Sweet Rice Wine)
Shaoxing Wine - can use white rice wine as a substitute
Sugar

Batter Ingredients

A light and crispy batter is key to Taiwanese Spicy Popcorn Chicken - read on for the key ingredient!

Sweet Potato Starch/Powder/Flour (it’s all the same) - This was a brand new ingredient for me. From now on, I'll use it a lot more often in frying. The starch easily clings to the moist chicken, so no fancy breading techniques are necessary. And the texture? Amazing. Light and crispy. It's perfection.
White Pepper Powder
Chili Powder - double or triple depending on how spicy you want it
Salt
Five-Spice powder
Black Pepper - freshly ground peppercorns or Sichuan Peppercorns
Lemongrass Powder
Garlic Powder
White Plum Powder

Instructions

Marinate bite-sized chicken pieces with ingredients (except Basil and Sweet Potato Flour) for 30-60 minutes.
Heat hot oil to 375°F in a deep pot, ensuring oil is 2-3 inches deep.
Coat chicken in sweet potato flour.
Deep fry the marinated chicken in batches for 5-7 minutes until golden.
Fry Basil leaves until crisp.
Use a slotted spoon to remove chicken and basil, draining on paper towels to remove excess oil.
Toss fried chicken with basil leaves.
Mix the Pepper Powder Spice blend and sprinkle generously over fried foods.

FAQ

What is Used for Coating Taiwanese Fried Chicken?

Coarse sweet potato starch. This is more coarse than corn starch or potato starch and will result in your chicken having an extra crispy coating!

Tapioca Starch vs. Sweet Potato Starch

If you can't find sweet potato starch you can also use tapioca starch or tapioca flour as an alternative. This recipe from Kwokspots says that they use both interchangeably but you must get the coarse sweet potato flour or course tapioca starch so you will have a crunchy coating and the look of traditional Taiwanese Fried Chicken.

What Makes This Taiwanese Spicy Popcorn Chicken So Spicy?

The spiciness comes from a combination of spices that get tossed on right at the end - including white pepper, black pepper, and chili powder.

How do I Marinate Taiwanese Fried Chicken?

This one might surprise you. The recipe is specific that you should not marinate for more than 3 hours. Ideally, Yone says you'd only marinate the chicken for 30 minutes to an hour in a mixture of soy sauce, Mirin, Shaoxing wine, garlic, ginger, and plenty more spices. I followed Yone's directions and carefully limited the marinating time. The chicken's flavor was amazing.

What is Shaoxing Wine and Where to Find it?

Shaoxing wine is a spicy cooking wine made from rice. I had no trouble finding it at my local Asian grocery store. There's a very well-stocked H Mart near me.

What is White Plum Powder and Where to Find it?

White plum powder, otherwise known as Li Hing Mui powder, is made from the skin of plums. I was a little confused about the red color (more like coral) and it turns out - that comes from red food coloring. I asked a couple of people at my local Asian market about it, and they all said they didn't carry it. However, I was asking using the term "white plum powder". It's possible if I asked for Li Hing Mui powder, they may have known what I was talking about. Either way, you can find Li Hing Mui on Amazon.

Differences Between Thai Basil and Thai Holy Basil

Thai Holy Basil

Ocimum tenuiflorum species
Has a peppery, clove flavor
Leaves are slightly larger than Thai basil leaves and are more oval-shaped with a green stem

Thai Basil

Ocimum basilicum species
Stronger licorice, anise flavor

source: All Recipes

What is the Taiwanese Name for This Dish?

台灣鹽酥雞 – táiwān yán sū jī

Best Oil Temperature for Frying the Chicken?

375°F/190°C

Equipment

Food Safety

From the USDA

Never use plastic utensils to get the chicken out of the hot oil because they may melt. Use metal instead.
Use a meat thermometer to check if the internal temperature of the chicken has reached 165°F/73°C.
Do not test the internal temperature of the meat while it is in the hot oil because you will get an inaccurate reading.

More Recipes from Southeast Asia

More Chicken Recipes

Listen: Yone's Memories of Taiwanese Popcorn Chicken and Fried Basil

I reached out to Yone because she shares such interesting stories about the flavors and ingredients she finds in the markets of Taipei… and because she’s willing to speak openly about the current pressures and threats on the Taiwanese, which is something I wanted to learn more about.

It wasn’t until after I started to research for this interview that I learned she also identifies as a Latin American woman, because she was born, raised, and educated in São Paulo, Brazil, where it turns out there is a vibrant and resilient Taiwanese community. Yone is funny, matter–of–fact, and her story is every bit as fascinating as it sounds. I am excited to share and just thrilled that you are all here today, thank you!!

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Comments

Would love to hear from you! Cancel reply

Ben says

January 16, 2024 at 9:20 pm

What do you mean by pieces of dried anise? Star anise?

- admin says
  
  January 17, 2024 at 9:46 am
  
  Hi Ben! Yes, that's how I interpreted Yone's recipe and it turned out great. Honestly, I didn't consider another kind or ask her about it in the interview because I wasn't aware of another interpretation - is there a different type of anise? Hope you love the recipe as much as we did!
  
Hannah Neeper says

October 26, 2024 at 9:24 am

This is delicious!! I love that it’s gluten-free but still fries up just as crispy as if the chicken were battered with flour.

Best Taiwanese Popcorn Chicken with Fried Basil

Look, Flavor, and Texture