What is Taiwanese Fried Chicken?
Taiwanese fried chicken is an addictively crunchy street food that’s become so popular, it’s now served around the world! Also known as crispy popcorn chicken, these little morsels of happiness are bite-size pieces you’ll find you can’t stop popping into your mouth.
They are mouthwateringly crunchy on the outside, juicy on the inside, and tossed in a mix of spices that takes fried chicken to a whole new level!
You won’t want to miss out on these bad boyz!
How to Get the SUPER Crispy Popcorn Chicken That STAYS Crunchy!
Not Just Any Flour Will Do
You can’t use just any flour to get that iconic loud crunch you hear when you sink your teeth in fried chicken. Nope, you need to use one particular flour to get that texture… Sweet potato flour.
This is the base of the flour coating that makes a WORLD of difference!
To add another layer of texture, we’ll mix in cornstarch too for the best crust to hold in the tender chicken juices! When tossing the chicken into the flour coating, only add a few pieces of meat at a time and scrunch the flour onto each morsel. This way the flour is really packed on, instead of only being lightly dusted.
Pro Frying Tip for EXTRA Crunchiness
Have you ever bit into crispy popcorn chicken and wondered how did they get it to that irresistible texture? We covered the importance of choosing the right type of flour, but the method of frying is also SO crucial.
Frying food, whether it’s french fries or battered meat, will turn out crisp after an initial fry in oil, but over time, it’ll inevitably get soggy. If you want to avoid that, you need to double fry!
To double fry, you’ll cook the chicken at a lower temperature first to cook the chicken through. Be careful not to overcrowd the pan though. If you add too much chicken in at once, the temperature of the oil drops, and you’ll end up cooking it longer and have a soggier crust.
Once the chicken is cooked, remove the meat from the oil, crank the heat to high, then add the chicken back in to flash fry them. This creates that EXTRA crispiness Taiwanese chicken is known for!
I love enjoying this Taiwanese popcorn chicken with a bowl of rice or fresh veggies… And a refreshing cup of boba milk tea haha. It’s pure heaven!
What do you love enjoying with your crispy popcorn chicken? Let me know in the comments section below!
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Crispy Popcorn Chicken
- 1 pound boneless skinless chicken thigh cut in 2-inch pieces
- 5 garlic cloves minced
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- ¼ teaspoon white pepper
- 1 teaspoon oil
- 1 egg beaten
- 1 ½ cup sweet potato flour
- ½ cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon 5 spice seasoning
- 2 teaspoons salt
- ½ teaspoon white pepper
- Handful of basil leaves
- In a large bowl, combine the marinade ingredients. Cover and marinate for 20 minutes in the fridge.
- In a bowl, combine seasonings. Set aside.
- Pour beaten egg into the marinaded chicken and combine.
- On a large plate, combine the sweet potato flour and cornstarch, then add a few chunks of chicken at a time to the flour mixture. Scrunch the flour coating onto the chicken so it sticks well.
- Heat a large pan on medium heat then add enough oil to deep or shallow fry. Add chicken in batches so it doesn’t overcrowd the pan. Cook for about 3-4 minutes, or until lightly golden. Transfer to a wire rack or plate with paper towels.
- Increase the heat to high and double-fry the chicken by adding the chicken back in and cook for another 1 - 2 minutes, or until golden and crispy. Transfer chicken to a wire rack or plate with paper towels.
- Turn heat off and have a lid ready. Add basil to the oil and quickly cover the pan to prevent splattering, Cook for a few seconds, or until you no longer hear popping. Remove basil and set aside.
- Transfer the chicken to a large bowl, top with seasoning mix, and toss until chicken is well coated. Finish with the fried basil on top and enjoy!
- Sweet Potato Flour: Sweet potato flour has a coarse texture compared to other flours / starches and creates a crunchy crust for the chicken. You can easily find it at local Asian markets or Amazon. Alternatively, you can use tapioca flour or tapioca starch.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and provided for informational purposes. Nutrition may vary based on product availability, methods of preparation, origin, and freshness of ingredients, etc. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
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