Taiwanese Popcorn Chicken
"It’s so much more worth it making your own popcorn chicken than buying it from boba shops these days. In SF, the average price of popcorn chicken is $9 and sometimes, all you get it batter, dry chicken, and no basil."
-- @jc.eeats
A Note from Feedfeed

Crispy crunch bite-size pieces of popcorn chicken, seasoned with fried basil leaves and a blend of spices. This chicken is great to add to any salad or served as an appetizer or snack. Also, it's coated in potato starch making this gluten-free.



Prep time 1hr
Cook time 8mins
Serves or Makes: 2


  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing cooking wine
  • 1 teaspoon white pepper
  • 1/ 2 teaspoon Chinese five spice
  • 3 garlic cloves, grated
  • Canola oil, for frying
  • 1 egg white, beaten
  • 1/ 2 cup potato starch
  • 1 cup fresh basil leaves


  • Step 1

    To make the marinade: combine soy sauce, wine, white pepper, Chinese five spice and garlic. Stir to combine, add in chicken. Let sit 1 hour.

  • Step 2

    Stir in egg white. Toss chicken in potato starch to coat evenly. Set aside.

  • Step 3

    Heat oil to 250F in a fry pan about 2 inches deep. Fry basil leaves for 30 seconds. Set aside to drain on paper towel lined plate.

  • Step 4

    Raise oil temperature to 350F. Fry chicken for 3-4 minutes until brown and crispy. Toss together with fried basil.

  • Step 5

    Serve hot, seasoned with white pepper, cayenne, popcorn chicken powder (can be found at Asian supermarkets).