Can I skip the Shaoxing wine?

Yes. Substitute with rice vinegar or chicken broth for similar depth of flavor.

What’s the secret to getting the signature crunchy texture?

Use sweet potato starch and double fry at a higher temperature for that authentic sand-like crust.

Crispy Taiwanese Popcorn Chicken — Basil Fried Perfection

Name: Crispy Taiwanese Popcorn Chicken — Basil Fried Perfection
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: Boneless chicken thighs; Soy sauce; Shaoxing wine; Ginger; Garlic cloves; Salt; Sugar; MSG; White pepper; Chinese five spice powder; Flour; Cornstarch; Egg white; Sweet potato or tapioca starch; Neutral oil; Fresh Thai basil; Chinese five spice powder; Red pepper powder; White pepper; Salt; MSG

Crispy, juicy Taiwanese popcorn chicken tossed with fragrant Thai basil and five-spice seasoning — the ultimate street food snack that’s addictively crunchy and full of flavor.

Crispy Taiwanese Popcorn Chicken — Basil Fried Perfection 🍗🌿

Few street foods are as crave-worthy as Taiwanese popcorn chicken (鹽酥雞, yán sū jī) — crispy, juicy chicken bites tossed with fried Thai basil and a punchy five-spice seasoning. Every bite delivers that perfect mix of crunch, spice, and umami that makes this dish impossible to stop eating.

🇹🇼 The Essence of Taiwanese Night Markets

Walk through a Taiwanese night market, and you’ll smell this dish before you see it. The sizzling oil, the burst of basil aroma, and that unmistakable spice mix floating through the air — it’s pure nostalgia for anyone who’s ever had it hot and fresh from a street vendor.

Recreating it at home is easier than you might think. With the right marinade, starch, and double-fry method, you can achieve that same shattering crisp texture that defines true Taiwanese popcorn chicken.

🧂 The Secret to Irresistible Crunch

The magic lies in sweet potato starch, which gives each piece a sandy, rugged coating that stays crunchy even after cooling. Combine that with a light marinade of soy sauce, Shaoxing wine, five spice, and white pepper, and you’ve got flavor and texture in every bite.

Double frying ensures the crust stays crisp while the inside stays tender. And don’t skip the fried Thai basil — it adds a signature aroma and slight peppery bite that makes this dish unmistakably Taiwanese.

🔥 How It’s Made

After marinating, the chicken is lightly coated in starch and fried until golden. Once double-fried, the pieces are tossed in a fragrant spice mix of five spice, red pepper powder, salt, and white pepper, then finished with those beautiful fried basil leaves.

The result? Golden, crunchy perfection — each bite bursting with juicy chicken, aromatic spice, and the satisfying crackle of basil leaves.

🍽️ Serving Suggestions

Serve it in a paper bag or bowl, just like in Taipei night markets! It’s fantastic with:

A side of steamed jasmine rice 🍚
Iced milk tea or cold beer 🍺
Dipping sauce made from kewpie mayo + soy sauce + curry powder (a fan favorite combo!)

💡 Pro Tips

Fry the basil first to perfume the oil.
Use sweet potato starch, not cornstarch, for the authentic sandy coating.
Double fry for unbeatable crunch.

This crispy Taiwanese popcorn chicken captures everything that makes Asian street food magical — bold flavors, playful textures, and the kind of aroma that draws a crowd. Try it once, and it might just become your go-to fried chicken recipe. 😋

Source: @derekkchen on TikTok