Crispy Taiwanese Popcorn Chicken Bites
These crispy Taiwanese popcorn chicken bites are a quick and easy homemade snack with a crunchy exterior and authentic Taiwanese flavor, perfect for snacking or parties.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Taiwanese
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp five-spice powder
- ½ tsp white pepper
- 1 tsp salt
- 1 large egg
- ¾ cup (90g) sweet potato starch
- A handful of fresh Thai basil leaves
- Vegetable oil for frying (about 2 inches deep)
- Optional: chili powder or chili flakes for sprinkling
Instructions
- Cut the boneless chicken thighs into bite-sized pieces, about 1 to 1.5 inches (2.5–4 cm), keeping them uniform for even cooking.
- In a bowl, combine soy sauce, Shaoxing wine, minced garlic, grated ginger, five-spice powder, white pepper, and salt. Stir well and toss the chicken pieces in this marinade. Let sit for at least 20 minutes.
- Beat the egg in a separate bowl. Place the sweet potato starch in another bowl.
- Dip each marinated chicken piece into the egg, letting excess drip off, then dredge in sweet potato starch until fully coated. Lay them out in a single layer on a plate.
- Pour vegetable oil into a deep frying pan or wok to about 2 inches (5 cm) deep and heat to 350°F (175°C).
- Fry the chicken pieces in batches for about 3 minutes until the coating sets and the chicken is cooked halfway. Remove and drain on paper towels or a wire rack.
- Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 1-2 minutes until golden, crunchy, and blistered-looking.
- Quickly fry a handful of fresh Thai basil leaves in the hot oil for about 10 seconds until crisp. Drain on paper towels.
- Remove chicken from oil, drain well, and if desired, toss with a pinch of chili powder or flakes while still hot. Sprinkle fried basil leaves over the chicken before serving.
Notes
Do not overcrowd the pan during frying to maintain oil temperature and avoid greasy chicken. Use sweet potato starch for the signature crispy texture. Double frying is essential for the best crunch. Reheat leftovers in a 375°F oven for 5-7 minutes to revive crispiness. Fry basil leaves last for best aroma and texture.
Nutrition
- Serving Size: About 4 oz (115g) pe
- Calories: 280
- Fat: 15
- Carbohydrates: 8
- Protein: 20
Keywords: Taiwanese popcorn chicken, crispy chicken bites, fried chicken snack, Taiwanese street food, easy chicken recipe, double fried chicken