{"id":33073,"title":"Ultra crispy Taiwanese popcorn chicken \u76d0\u9165\u9e21","modified":"2025-06-12T09:36:07+02:00","plain":"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!\n\n\n\nWhat is Taiwanese popcorn chicken?\n\n\n\nTaiwanese 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.\n\n\n\nThis 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.\n\n\n\n\n\n\n\nWhat 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\n\n\n\nToday, 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.\n\n\n\nTry my Korean chicken wings recipe.\n\n\n\nYou can even enjoy it in XXL format as Taiwanese chicken tenders\n\n\n\n\n\n\n\nThe main ingredients of Taiwanese popcorn chicken\n\n\n\nBoneless 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.\n\n\n\nSalt : Mainly seasons the chicken and helps tenderize the meat by breaking down some muscle fibers.\n\n\n\nSugar : Balances the saltiness and adds a gentle sweetness that complements the other flavors.\n\n\n\n\n\n\n\nChinese five-spice : This blend typically contains star anise, cloves, Chinese fennel, cinnamon, and Sichuan peppercorns. It brings a complex, aromatic note to the marinade.\n\n\n\nChicken stock powder : Intensifies the chicken flavor, adding another layer of savoriness to the marinade.\n\n\n\nCornstarch : Thickens the marinade so it clings to the meat and creates the signature crisp coating.\n\n\n\nGrated garlic : Infuses the marinade with a deep, pungent garlic aroma.\n\n\n\nShaoxing wine : This Chinese cooking wine adds depth of flavor and a subtle fragrance.\n\n\n\nLight soy sauce : A traditional salty soy sauce that is essential to this recipe.\n\n\n\nEgg white : Acts as a binder that helps the marinade adhere to the chicken.\n\n\n\nBaking powder : Added to the breading to produce a lighter, airier crust.\n\n\n\nSichuan peppercorns : Known for their 'mala' profile - spicy, numbing, and aromatic - they give the seasoning a distinctive kick.\n\n\n\nThai basil : With notes of anise and clove, it is fried until crisp to add aroma and crunch. Regular basil works in a pinch.\n\n\n\n\n\n\tUltra-Crispy Taiwanese Popcorn Chicken \u9e7d\u9165\u96de\n\t\t\n\t\tDiscover an ultra-addictive recipe for Taiwanese popcorn chicken coated in an incredibly crispy, light breading. These crunchy little chicken bites are deliciously seasoned with a homemade spice mix, while the traditional marinade keeps every bite extra juicy!\t\n\t\n\t\t\t\n\t\n\t\t2 chicken thighs (boneless)Marinade0.5 teaspoon salt0.5 teaspoon sugar1 teaspoon Chinese five-spice powder0.5 teaspoon chicken bouillon powder1 tablespoon cornstarch2 cloves garlic (grated)1 tablespoon Shaoxing wine1 teaspoon light soy sauce1 egg whiteBreading10 tablespoons cornstarch0.5 teaspoon baking powderfrying oilSpice mix2 teaspoon Sichuan peppercorns1 teaspoon salt (or to taste)0.25 teaspoon Chinese five-spice powder2 handfuls Thai basil\t\n\t\n\t\tCut the chicken thighs into piecesIn a bowl, marinate them for 20 minutes with the marinade ingredientsToast the Sichuan peppercorns over medium-low heat until they turn lightly brownGrind the peppercorns into a powder using a blender or mortar and pestleMix 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.\t\n\t\n\t\tDo not fry too much chicken at once. Cook in batches.\n\t\n\t\n\t\tMain courseTaiwanese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33073"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33073\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23697"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}