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Crispy Taiwanese Popcorn Chicken Recipe with Thai Basil

crispy Taiwanese popcorn chicken - featured image
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A quick and easy homemade snack featuring juicy, crispy chicken thighs coated in sweet potato starch and fried with fragrant Thai basil leaves for an authentic Taiwanese crunch.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp rice wine or dry sherry
  • 1 tsp five-spice powder
  • 1/2 tsp white pepper
  • 1 tsp sugar
  • 1 large egg
  • 1 cup sweet potato starch
  • Salt and pepper to taste
  • Vegetable oil or peanut oil, about 4 cups (1 liter) for deep frying
  • 1 cup fresh Thai basil leaves, washed and dried
  • Optional: chili powder or a squeeze of lime for extra punch

Instructions

  1. Marinate the chicken: In a medium bowl, combine minced garlic, soy sauce, rice wine, five-spice powder, white pepper, sugar, and the egg. Add chicken pieces and toss well to coat. Cover and refrigerate for at least 15 minutes, up to 30 minutes.
  2. Prepare the coating: Place sweet potato starch in a shallow dish and season lightly with salt and pepper.
  3. Heat the oil: Fill a deep fryer or large heavy-bottomed pot with oil to about 3 inches deep and heat to 350°F (175°C). Use a thermometer to monitor temperature.
  4. Coat the chicken: Dredge each piece of marinated chicken in the sweet potato starch, shaking off excess. For extra crispiness, double dredge by dipping back into the egg marinade briefly and then again into the starch.
  5. Fry in batches: Carefully drop chicken pieces into hot oil, frying in small batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes. Chicken should float and feel firm when done.
  6. Drain and fry basil leaves: Quickly fry Thai basil leaves in the same oil until crisp but still bright green, about 10-15 seconds. Drain on paper towels.
  7. Serve immediately: Toss fried chicken with crispy basil leaves, sprinkle extra salt if needed, and serve hot with lime wedges or chili powder on the side.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt chicken. Use a wire rack to drain chicken to maintain crispiness. Marinate chicken for at least 15 minutes but no longer than 30 minutes for best texture. Double dredging the chicken in starch improves crispiness. Fry basil leaves quickly to avoid bitterness and color loss. Reheat leftovers in oven or toaster oven at 375°F for 8-10 minutes to restore crispiness.

Nutrition

Keywords: Taiwanese popcorn chicken, crispy chicken, Thai basil, homemade snack, fried chicken, sweet potato starch, easy recipe

Find it online: https://realityeats.com/crispy-taiwanese-popcorn-chicken-recipe-with-thai-basil-easy-homemade-snack/