Taiwanese Popcorn Chicken Recipe

Chicken thighs: Cut into bite-sized pieces, these provide the juicy and tender base for the dish.

Soy sauce: Adds a salty and umami flavor to the marinade.

Rice wine: A common ingredient in Asian cooking, it helps tenderize the chicken and adds a subtle sweetness.

Five-spice powder: A blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, it gives the chicken a distinctive flavor.

Garlic powder: Adds a rich garlic flavor to the marinade.

White pepper: Provides a mild heat and a slightly different flavor profile compared to black pepper.

Sweet potato starch: Coats the chicken pieces, giving them a unique crispy texture when fried.

Vegetable oil: Used for frying the chicken to a golden brown.

Basil leaves: Optional, but when fried, they add a fragrant and crispy element to the dish.

To achieve the crispiest Taiwanese popcorn chicken, ensure that the sweet potato starch is evenly coated on each piece of chicken. Shake off any excess starch before frying. This will help create a light, crunchy texture. Additionally, maintain the oil temperature at a consistent medium-high heat to prevent the chicken from becoming greasy. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken.

• chicken thighs - Substitute with chicken breast: Chicken breast is leaner and will result in a slightly different texture, but it works well for a healthier option.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar flavor profile to soy sauce.

• rice wine - Substitute with dry sherry: Dry sherry provides a similar depth of flavor and is often used as a substitute in Asian cooking.

• five-spice powder - Substitute with garam masala: Garam masala has a different flavor profile but can add a similar complexity and warmth to the dish.

• garlic powder - Substitute with fresh garlic: Fresh garlic will provide a more intense and aromatic flavor compared to garlic powder.

• white pepper - Substitute with black pepper: Black pepper is more commonly available and has a slightly stronger flavor than white pepper.

• sweet potato starch - Substitute with cornstarch: Cornstarch can provide a similar crispy texture when frying.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• basil leaves - Substitute with mint leaves: Mint leaves can add a fresh and aromatic touch, similar to basil, though with a different flavor profile.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the popcorn chicken soggy.
• Transfer the cooled chicken into an airtight container or a resealable plastic bag. If using a container, place a paper towel at the bottom to absorb any excess moisture.
• For short-term storage, keep the container in the refrigerator. The popcorn chicken will stay fresh for up to 3 days.
• For long-term storage, place the chicken in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the chicken pieces to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen popcorn chicken on a baking sheet lined with parchment paper.
• Bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat in an air fryer at 350°F (175°C) for 5-7 minutes.
• If you have leftover fried basil leaves, store them separately in an airtight container at room temperature. They will stay crispy for up to 2 days.

• Oven Method: Preheat your oven to 375°F (190°C). Place the chicken pieces on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the chicken is heated through and crispy. This method helps retain the crispiness of the popcorn chicken.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken pieces in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the chicken crispy.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the chicken pieces and cook for 3-5 minutes, turning occasionally until heated through. This method adds a bit of extra crispiness to the chicken.

• Microwave Method: Place the chicken pieces on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the chicken pieces on the toaster oven tray. Heat for 10-12 minutes, or until the chicken is hot and crispy. This method is convenient and effective for small batches.

• Cutting board: A sturdy surface to safely cut the chicken thighs into bite-sized pieces.

• Chef's knife: Essential for cutting the chicken thighs with precision.

• Mixing bowl: Used to marinate the chicken with soy sauce, rice wine, five-spice powder, garlic powder, and white pepper.

• Measuring spoons: Necessary for accurately measuring the soy sauce, rice wine, five-spice powder, garlic powder, and white pepper.

• Tongs: Useful for turning the chicken pieces while frying and for removing them from the oil.

• Frying pan: Used to heat the vegetable oil and fry the chicken pieces.

• Thermometer: Helps ensure the oil is at the correct temperature for frying.

• Paper towels: Used to drain excess oil from the fried chicken and basil leaves.

• Plate: For serving the hot, crispy chicken and basil leaves.

Marinate in advance: Marinate the chicken the night before to save time on the day of cooking.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch fry: Fry the chicken pieces in batches to ensure even cooking and save time.

Pre-measure ingredients: Measure out all spices and starch beforehand to streamline the process.

Quick basil fry: Fry the basil leaves while the last batch of chicken is cooking to save time.