What makes Taiwanese popcorn chicken crispy?

Coarse sweet potato starch gives the chicken a rugged coating, while the second short fry drives off surface moisture and crisps it. Keep the oil hot and fry in small batches so the temperature does not fall too far.

Can I use tapioca starch instead of sweet potato starch?

Yes. Tapioca starch gives a crisp, slightly chewier coating. Sweet potato starch is preferred when available because its coarser texture produces a more craggy crust.

Can I air fry Taiwanese popcorn chicken?

Not with the same result. The wet, starch-coated chicken is designed for deep-frying; an air fryer will not create the characteristic rugged crust. For an air-fryer chicken recipe, choose one developed specifically for it.

How do I reheat popcorn chicken?

Reheat in a 200C oven or air fryer for 5 to 7 minutes, until hot and crisp. Do not microwave it if you want to preserve the coating's crunch.

Taiwanese Popcorn Chicken with Fried Basil

Name: Taiwanese Popcorn Chicken with Fried Basil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Cuisine: Taiwanese
Ingredients: 450 g boneless skinless chicken thighs (cut into 2 cm pieces); 1 tbsp light soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp fresh ginger (finely grated); 2 cloves garlic cloves (finely minced); 1 tsp sugar; 0.25 tsp MSG (optional); 0.25 tsp white pepper; 0.5 tsp Chinese five-spice powder; 1 tbsp plain flour; 1 tbsp cornflour (called cornstarch in the US); 1 piece egg white; 120 g sweet potato starch (coarse-grained if available; tapioca starch also works); neutral oil (for deep-frying); 15 g Thai basil leaves (washed and dried very thoroughly); 0.25 tsp Chinese five-spice powder; 0.25 tsp mild chilli powder (adjust to taste); 0.25 tsp white pepper; 0.25 tsp fine salt; 0.25 tsp MSG (optional)

Prep time

20 min

Cook time

15 min

Total time

35 min

Servings

3 servings1×

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Taiwanese Popcorn Chicken with Crisp Fried Basil

Taiwanese popcorn chicken is made for contrast: juicy chicken thigh beneath a rough, crisp starch coating, fragrant five-spice seasoning, and brittle fried basil leaves. This home version keeps those defining elements while giving you clear oil temperatures and batch sizes for a safer, more reliable fry.

The method starts with a short savoury marinade, followed by a light flour and egg-white coating. Sweet potato starch then clings in uneven flakes, which is what makes the outside look craggy instead of like a smooth breaded nugget.

The Double-Fry Method

The first fry at 170C cooks the chicken through and sets the coating. Let the oil recover between batches, then use the short 190C second fry to dry and crisp the surface. The chicken should already be cooked before the second fry, so the final high-heat stage stays brief and does not dry out the thighs.

Fry the basil first, only after it is completely dry. It needs seconds, not minutes. Lift it out as soon as it crisps so it keeps its colour and does not become bitter in the oil.

Seasoning and Serving

The finishing powder is deliberately modest because the chicken is already seasoned with soy sauce. Toss it while hot so the spices adhere, then serve straight away with steamed rice, a cucumber salad, or a cold drink. For a different crispy chicken profile, try Chinese salt and pepper chicken.

Storage and Reheating

This chicken is at its best straight after frying. Refrigerate leftovers for up to 2 days, then reheat in a 200C oven or air fryer for 5 to 7 minutes. The basil will soften in storage, so treat it as a fresh finish rather than something to make ahead.