Discover an irresistibly addictive Taiwanese popcorn chicken recipe coated in an ultra-crispy, feather-light breading. These crunchy little bites are seasoned with a homemade spice mix, and the traditional marinade keeps every piece extra juicy!
What is Taiwanese popcorn chicken?
Taiwanese popcorn chicken, also known as “Yan Su Ji”, is a beloved street snack that first appeared in Taiwan in the 1990s. It combines traditional Chinese flavors with Western frying techniques.
This dish is often sold in Taiwan’s night markets, where it is prized for its crispy exterior and tender, juicy interior. The chicken pieces are generally marinated in a mix of spices and seasonings before being coated in cornstarch and fried until golden.
What truly sets Taiwanese popcorn chicken apart is its signature seasoning, often built around Sichuan pepper, Chinese five-spice, and crispy fried Thai basil. The ‘mala’ tingle of Sichuan pepper gives the chicken an unforgettable kick that has helped the dish spread far beyond Taiwan’s borders. In the same vein, discover another Taiwanese classic called the san bei ji
Today, Taiwanese popcorn chicken remains a night-market staple, but it is also served in restaurants and food trucks around the world. Countless variations exist, including versions coated in a Korean-style gochujang sauce.
You can even enjoy it in XXL format as Taiwanese chicken tenders
The main ingredients of Taiwanese popcorn chicken
Boneless chicken thighs : These cuts are prized for their tenderness and juiciness, making them ideal for quick frying. If you prefer, you can use skinless chicken breast.
Salt : Mainly seasons the chicken and helps tenderize the meat by breaking down some muscle fibers.
Sugar : Balances the saltiness and adds a gentle sweetness that complements the other flavors.
Chinese five-spice : This blend typically contains star anise, cloves, Chinese fennel, cinnamon, and Sichuan peppercorns. It brings a complex, aromatic note to the marinade.
Chicken stock powder : Intensifies the chicken flavor, adding another layer of savoriness to the marinade.
Cornstarch : Thickens the marinade so it clings to the meat and creates the signature crisp coating.
Grated garlic : Infuses the marinade with a deep, pungent garlic aroma.
Shaoxing wine : This Chinese cooking wine adds depth of flavor and a subtle fragrance.
Light soy sauce : A traditional salty soy sauce that is essential to this recipe.
Egg white : Acts as a binder that helps the marinade adhere to the chicken.
Baking powder : Added to the breading to produce a lighter, airier crust.
Sichuan peppercorns : Known for their ‘mala’ profile – spicy, numbing, and aromatic – they give the seasoning a distinctive kick.
Thai basil : With notes of anise and clove, it is fried until crisp to add aroma and crunch. Regular basil works in a pinch.
Ultra-Crispy Taiwanese Popcorn Chicken 鹽酥雞
Ingredients
- 2 chicken thighs boneless
Marinade
- 0.5 teaspoon salt
- 0.5 teaspoon sugar
- 1 teaspoon Chinese five-spice powder
- 0.5 teaspoon chicken bouillon powder
- 1 tablespoon cornstarch
- 2 cloves garlic grated
- 1 tablespoon Shaoxing wine
- 1 teaspoon light soy sauce
- 1 egg white
Breading
- 10 tablespoons cornstarch
- 0.5 teaspoon baking powder
- frying oil
Spice mix
- 2 teaspoon Sichuan peppercorns
- 1 teaspoon salt or to taste
- 0.25 teaspoon Chinese five-spice powder
- 2 handfuls Thai basil
Procédé
- Cut the chicken thighs into pieces
- In a bowl, marinate them for 20 minutes with the marinade ingredients
- Toast the Sichuan peppercorns over medium-low heat until they turn lightly brown
- Grind the peppercorns into a powder using a blender or mortar and pestle
- Mix the ground peppercorns with the five-spice powder and salt.
- Combine the cornstarch and baking powder, then coat the chicken pieces with this mixture.
- Heat a wok of oil over medium-high heat and fry the coated pieces for 5 minutes or until lightly golden.
- Remove the pieces and drain them in a strainer. Increase the heat and fry them again for an additional 2 minutes.
- Just before the chicken is done, add the Thai basil leaves and fry for 2 minutes or until crispy. Caution: it splatters.
- Transfer the chicken and leaves to a large strainer or chinois.
- Place a portion of chicken in a large bowl with some Thai basil. Add part of the spice mix and toss well until the breading is evenly coated.
