Taiwanese Popcorn Chicken – Panlasang Pinoy

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Taiwanese Popcorn Chicken is that kind of street food you taste once—and instantly start craving again. It’s crispy, juicy, and packed with bold flavors from five-spice, garlic, and those addictive fried basil leaves. Think of it as the Taiwanese cousin of your favorite fried chicken, just with a punchier kick and perfect for snacking while watching Netflix or hanging out. Trust me, once you start popping these, it’s game over.

By: Vanjo Merano
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Published: 5/31/25

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Taiwanese Popcorn Chicken is a known street food snack made of juicy marinated chicken, dredged in a crisp coating and deep-fried. If you’re a fan of that satisfying crunch, then this recipe’s going to be right up your alley. It’s a flavorful bite-sized recipe that I really think you should try making at home.

Most popcorn chicken recipes use cornstarch to make those bites crispy, but this one is different. I went for a more authentic batter using tapioca flour. Because in Taiwanese foods like fried baby oysters or pork chops, they always use sweet potato or tapioca starch. And we want this Taiwanese popcorn chicken to be authentic. Another thing that makes it pop is the use of holy basil (tulsi) because it adds a peppery, herby notes that set the flavor. Trust me, this version turns out crisp, well-seasoned, and 100% worth the short time in the kitchen!

What is Taiwanese Popcorn Chicken?

Taiwanese Popcorn Chicken, or 鹽酥雞 “yán sū jī”, literally means “salt crispy chicken”. It was first discovered at a street food stand in Tainan, Taiwan back in the 1970s. What really makes it different from other fried chicken dishes is its use of sweet potato starch or tapioca flour instead of the more common cornstarch. Result is its light, puffy crisp.

It started with the Yeh family who tried to recreate American-style chicken nuggets for their night market stand. Instead, they unintentionally created something even better, comes the Taiwanese Popcorn Chicken. It exploded in popularity and is now one of the most iconic Taiwanese street food items you can find not only in night markets but also in bubble tea shops and modern restaurants.

Ingredients and Purpose

Boneless chicken thighs (2 lbs) – Provides juicy, flavorful bites that remain tender after frying
Holy basil (1 cup) – Adds a fragrant, slightly peppery crunch that elevates the dish
Tapioca flour (1 cup) – Creates an airy, crispy coating that defines authentic texture
Cooking oil (4 cups) – Used for deep-frying the chicken and basil to golden perfection

For the Marinade

Maggi Magic Sarap (8 grams) – Enhances the overall umami and depth of flavor
Soy sauce (2 1/2 tablespoons) – Infuses savory, salty notes into the chicken
Granulated white sugar (1 tablespoon) – Balances the saltiness with subtle sweetness
Five spice powder (1 1/2 teaspoons) – Provides a warm, aromatic layer of traditional Taiwanese flavor
Ground white pepper (1/2 teaspoon) – Adds a mild, peppery heat that sharpens the marinade

For the Final Seasoning

Ground black pepper (2 teaspoons) – Lends a bold, spicy finish to the fried chicken
Salt (2 teaspoons) – Ties all the flavors together with a final savory touch

How to Cook Taiwanese Popcorn Chicken

Prep and Marinate the Chicken – Cut 2 lbs. of boneless chicken thighs into bite-sized chunks. Make sure the pieces are roughly equal in size for even cooking. Then, place them in a mixing bowl and add 8 grams of Maggi Magic Sarap, 2 1/2 tablespoons soy sauce, 1 tablespoon sugar, 1 1/2 teaspoons five spice powder, and 1/2 teaspoon white pepper. Mix thoroughly so every piece gets coated in the marinade. Cover the bowl and refrigerate it for at least 3 hours. This gives the flavors time to soak into the meat. Skipping this step would leave you with bland chicken that only tastes good on the outside. If you’re short on time, go for at least 1 hour, but longer is always better here.
Coat the Chicken for Frying – After marinating, take the chicken out of the fridge. In the same bowl, add 1 cup of tapioca flour and gently mix it in with your hands. To help the flour stick and clump up slightly for that signature bumpy texture, sprinkle around 1 tablespoon of water over the chicken and toss again. Let the coated chicken sit for about 3 minutes before frying. This short rest helps the coating stick better during the frying process.
Heat the Oil to the Right Temperature – Pour 4 cups of cooking oil into a deep pot or wok. Heat it up to around 300°F. Use a thermometer if you have one. If not, dip the end of a wooden chopstick. If it bubbles steadily, the oil is hot enough. The lower temp lets the chicken cook through without burning the coating too fast. Too hot, and you’ll end up with dark chicken that’s raw inside. Too cool, and it’ll soak up the oil and turn greasy.
Deep Fry Until Crispy – Add the coated chicken pieces in batches to avoid overcrowding the pot. Fry them for about 6 to 7 minutes or until the outside is golden brown and the chicken inside is fully cooked. Remove the fried chicken with a slotted spoon and let them drain on a wire rack. Don’t place them on paper towels, as this can trap steam and make the chicken soggy. A wire rack allows airflow and keeps them crunchy.
Flash-Fry the Holy Basil – In the same hot oil, drop in 1 cup of holy basil leaves. Fry them for around 1 minute or just until they’re crisp. Be careful as basil has moisture and can splatter in hot oil. Stand back and keep a lid nearby to cover the pot if needed. This step might seem small, but the basil adds a bright, herbal punch that cuts through the richness of the chicken. Skip it and you’ll miss out on that extra Taiwanese flair.
Season and Serve – Toss the cooked chicken and fried basil together in a clean mixing bowl. Sprinkle in 2 teaspoons each of salt and black pepper, and toss everything until evenly coated. Serve while hot. That’s when the texture and flavor are at their absolute peak. Enjoy your Taiwanese Popcorn Chicken!

Tips & Tricks

Fry basil first – To fully incorporate the basil flavor into the oil, fry the basil first before frying your popcorn chicken.
Use a splatter screen – Especially helpful when frying basil. It keeps oil from jumping at you and makes cleanup easier.
Keep basil dry – Pat the holy basil completely dry before frying to reduce splatter and avoid oil accidents.

Best Way to Enjoy Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken is the kind of snack that just needs a craving! But if we’re being real, the best time to enjoy this dish is late afternoon to early evening, just like how locals snack at night markets. That golden hour when the lights come on and the air starts cooling down? That’s popcorn chicken time.

Typically, it’s served in paper bags or small cups for on-the-go snacking along the streets of Taiwan. You eat it with a skewer or with your hands, tossing the crispy basil leaves in between each piece. No rice, no dipping sauce needed. It’s bold enough on its own. But if you’re eating at home, serve it fresh and hot right out of the fryer with a cold glass of milk tea or calamansi juice!

How Taiwanese Popcorn Chicken Stands Out

This is not your regular Western popcorn chicken. Unlike my original Popcorn Chicken recipe, which leans toward the American fast-food style with an egg dredge and regular flour, this Taiwanese version is a totally different experience. Lighter, crispier, and packed with flavors from five-spice powder, soy sauce, and a fragrant basil finish!

I made other popcorn chicken dishes, like the KFC-Style Popcorn Chicken with Gravy, but this is different. That one was heavy, rich, and dipped in gravy, a comfort food style. This one is lighter, crispier, and deeply aromatic. This is the kind of flavor that lingers and keeps you reaching for one more bite… then one more after that.

What to Have With Taiwanese Popcorn Chicken

You’ll find Taiwanese Popcorn Chicken in night markets, often sold with simple but flavorful companions. One classic pairing is sweet potato fries seasoned with plum powder. They’re crisp, sweet, and salty all in one. Chicken and fries, but Taiwanese versions! Another great side is coleslaw, which cuts through the richness with a bit of tang and crunch.

At home, you can pair it with fried rice, noodles, or even congee if you want something comforting. And of course, it can never go wrong with a chilled glass of brown sugar milk tea or wintermelon juice. These drinks balance out the peppery bite of the chicken and give that classic Taiwanese street food feel, no passport needed!

Suggested Recipes: Taiwanese Street Food

If you’re planning a full Taiwanese street food night, I’ve got a few more recipes that will turn your table into a real night market feast.

First up, Spicy Beef Noodle Soup (Niurou Mian) – Beef noodle soup is Taiwan’s national dish. Just like the crispy punch of popcorn chicken, this noodle soup brings warm spices and rich flavor in every bite.
Next, Braised Pork Ribs – Pair these with plain white rice or fried rice and you’ll have what locals call “Lu Rou Fan,” a super savory rice topping meal. It shares the same deeply marinated flavors and soy-forward base that you get in the popcorn chicken.
Lastly, you can’t talk about Taiwan without Fried Mushrooms. Mushrooms in night markets are sometimes braised with sweet soy sauce, and sometimes they’re fried.

Let me know which one you’re trying first. But warning: once you try the real Taiwanese flavor, especially this Taiwanese Popcorn Chicken, you might not go back to regular fried chicken again!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!