25-Min Crispy Popcorn Chicken with Basil

Crispy Popcorn Chicken with Basil is one of Taiwan’s most beloved night market snacks. Juicy on the inside, golden and crunchy on the outside, it’s impossible to resist—especially when that fresh basil hits the hot oil and releases its signature aroma. You’ll only need 25 minutes to make this crispy delight at home!

Crispy Popcorn Chicken Recipe

Serves: 2 to 4
Prep time: 15 minutes
Cook time: 10 minutes

For the chicken and marinade:
4 pieces chicken thighs, boneless, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon rice wine
1/4 teaspoon white pepper
1/4 teaspoon five-spice powder
3 cloves garlic, grated
2 large eggs
4 tablespoons cornstarch
1 ½ cups sweet potato starch, thick (or replace with cornstarch)

For frying:
3 cups cooking oil (high smoke point like peanut, grapeseed, or avocado oil)
1 cup fresh basil leaves

For the seasoning:
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon five-spice powder
1/4 teaspoon paprika

Crispy Popcorn Chicken Instructions

1. Cut the chicken:

• Slice the chicken thighs into bite-sized pieces.

2. Marinate the chicken:

• In a bowl, combine the chicken pieces, soy sauce, rice wine, white pepper, five-spice powder, and grated garlic. Marinate for 5 minutes (longer if you have time).

3. Coat the chicken:

• In a bowl, add the eggs and cornstarch and mix well.
• Then, mix the chicken with sweet potato starch until well-coated.

4. First fry:

• In a pot over high heat, add the cooking oil and heat it to 350°F (175°C).
• Carefully add the chicken in batches and fry them until golden brown, about 3 minutes. Remove and set aside.

5. Second fry:

• In a pot, heat oil over high heat to 375°F (190°C).
• Return the chicken pieces to the oil and fry until crispy, about 1 minute.
• Use a strainer and carefully add the basil leaves, as the oil will spatter, and fry for 30 seconds.
• Remove and drain.

6. Serve:

• In a bowl, season the Popcorn Chicken with salt, white pepper, five-spice powder, and paprika. Toss well and serve immediately.

Tips & notes

• Cut evenly: Keeping the chicken pieces the same size ensures even cooking and crispiness.
• Use sweet potato starch: This creates the signature crunchy coating found in Taiwanese Popcorn Chicken. Cornstarch works too but yields a lighter crust.
• To test the oil temperature: place a wooden chopstick into the hot oil. If it’s around 350°F, you’ll see small, steady bubbles forming around the tip.
• Double fry for crispiness: The first fry cooks the chicken, and the second fry locks in that irresistible crunch.
• Add basil carefully: Fresh basil adds amazing aroma but will splatter—stand back and use a strainer so your hands aren’t directly over the hot oil.
• Season right after frying: The heat helps the seasoning stick perfectly to the crispy surface.