Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken with Basil is one of the most beloved night market snacks in Taiwan. Walking through Taipei’s Shilin night market feels like stepping into another world—neon signs everywhere, loud pop music blasting, and the irresistible aroma of street food filling the air. Among all the tempting treats, popcorn chicken with crispy basil leaves stands out as a must-try favorite.

I first tasted this snack in high school when a Taiwanese friend shared some from a local milk tea shop. One bite and I was hooked. The perfect balance of salty, crispy, slightly spicy chicken with fragrant fried basil makes this a fried chicken game changer.

This recipe uses a double-fry technique for ultra-crispy, less oily chicken coated in sweet potato starch. The basil is fried separately to infuse the oil and give the chicken its unique aroma. Tossed in simple seasoning—five-spice powder, white pepper, and salt—this snack is easy to make at home and sure to impress.

Taiwanese Popcorn Chicken Recipe

Serves: 2
Prep time: 30 minutes
Cook time: 15 minutes

For the marinade:
1/2 teaspoon white pepper
1/2 teaspoon five-spice powder
Pinch of salt
1 tablespoon soy sauce
1 tablespoon rice wine
2 cloves garlic, minced
1 teaspoon minced ginger
1 egg
2 chicken thighs (1 pound total), boneless, cut into bite-size pieces

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

Other ingredients:
1 cup thick sweet potato starch
2 cups cooking oil
1 cup fresh basil leaves

Taiwanese Popcorn Chicken Instructions

1. Marinate the chicken

• Mix all marinade ingredients in a bowl.
• Add chicken pieces and let marinate for 15 minutes.

2. Coat the chicken

• Place sweet potato starch in a large bowl.
• Dip chicken pieces into starch to coat. Let sit for 5 minutes.
• Dip chicken pieces in starch again for a second coat. Let sit another 5 minutes.

3. Prepare the seasoning

• Mix five-spice powder, white pepper, and salt in a small bowl. Set aside.

4. First fry

• Heat 2 cups of oil over high heat (about 1 inch deep) in a pan to 350°F (check by dipping chopsticks or tongs—bubbles should form immediately).
• Fry chicken pieces until golden brown, about 3 minutes. Remove and set aside.

5. Fry the basil

• Remove crumbs from the oil using a skimmer.
• Reheat oil over high heat to 350°F.
• Carefully add basil leaves (oil will splatter) and fry for 30 seconds until crackling and translucent.
• Remove basil and drain on paper towels.

6. Second fry

• Heat oil over high heat to 375°F.
• Return chicken pieces to oil and fry until crispy, about 1 minute.
• Remove and drain.

7. Toss and serve

• Place chicken in a large bowl, add seasoning, and toss to coat evenly.
• Serve sprinkled with the fried basil leaves.

Tips & notes

• Double frying ensures the chicken stays crispy longer and less greasy.
• Sweet potato starch creates a delicate, light crust perfect for popcorn chicken.
• Frying basil separately infuses the oil and adds an aromatic, crunchy finish.
• Use fresh basil leaves for best flavor and texture.
• Monitor oil temperature closely to get perfect frying results.