If you’ve ever visited a Taiwanese night market, you’ve likely encountered the irresistible aroma of freshly fried Taiwanese Popcorn Chicken, also known as Yan Su Ji. This iconic street food features juicy marinated chicken thighs coated in sweet potato starch and double-fried until perfectly golden and crunchy. Finished with crispy Thai basil leaves and a savory white pepper seasoning, every bite delivers the authentic flavors that have made this dish a favorite throughout Taiwan.

This homemade Taiwanese Popcorn Chicken recipe brings the famous night market experience straight to your kitchen. The combination of garlic, soy sauce, white pepper, and five-spice creates incredible flavor, while the double-fry technique ensures a crispy exterior and tender, juicy interior. Whether you’re looking for a crowd-pleasing appetizer, a fun family dinner, or an authentic Taiwanese street food recipe, this crispy popcorn chicken is guaranteed to impress.

Best of all, this recipe uses simple ingredients and easy-to-follow steps, making it accessible for home cooks while still delivering restaurant-quality results. Serve it fresh from the fryer with crispy Thai basil and watch it disappear in minutes.

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🍗 Why You’ll Love This Taiwanese Popcorn Chicken

Authentic Night Market Flavor

This Taiwanese Popcorn Chicken recipe captures the bold, savory flavor of classic Yan Su Ji with garlic, soy sauce, white pepper, five-spice, and crispy Thai basil. It tastes like the popular Taiwanese street food you would find at a busy night market.

Extra Crispy Sweet Potato Starch Coating

Sweet potato starch gives this crispy popcorn chicken its signature craggy texture. The coating fries up light, crunchy, and golden, making every bite irresistibly crisp.

Juicy Chicken Thighs

Boneless skinless chicken thighs stay tender and flavorful after frying. The marinade soaks into the chicken, creating juicy pieces with deep garlic and white pepper flavor.

Perfect for Appetizers, Snacks, or Dinner

This Taiwanese fried chicken works beautifully as a party appetizer, game day snack, family dinner, or homemade street food meal. Serve it with rice, pickled vegetables, bubble tea, or milk tea for a complete Taiwanese-inspired meal.

Better Than Takeout

Double frying the chicken gives it a restaurant-quality crunch while keeping the inside moist. Once you try homemade Taiwanese Popcorn Chicken with fried Thai basil, it may become your new favorite crispy chicken recipe.

🛒 Ingredient Notes

Chicken Thighs

Boneless skinless chicken thighs are the best choice for authentic Taiwanese Popcorn Chicken. They stay juicy and tender during frying while providing richer flavor than chicken breast. Trim any excess fat before cutting the chicken into bite-sized pieces.

Soy Sauce

Regular soy sauce adds the savory umami flavor that forms the foundation of the marinade. It seasons the chicken while helping create the classic Taiwanese street food taste.

Shaoxing Wine

Shaoxing wine contributes depth and authentic flavor to the marinade. If unavailable, dry sherry can be used as a substitute, although Shaoxing wine delivers the most traditional result.

Fresh Garlic

Freshly grated garlic is one of the signature flavors of Taiwanese Popcorn Chicken. Using fresh garlic instead of garlic powder creates a more robust and authentic flavor profile.

White Pepper

White pepper is essential for authentic Yan Su Ji. It provides the distinctive savory, earthy flavor that separates Taiwanese Popcorn Chicken from other fried chicken recipes.

Chinese Five-Spice Powder

A small amount of Chinese five-spice powder adds subtle warmth and complexity. Use it sparingly, as it should complement the chicken rather than overpower the other flavors.

Sweet Potato Starch

Sweet potato starch is the key ingredient that creates the famous crispy, craggy coating found on Taiwanese night market popcorn chicken. It produces a lighter and crunchier texture than flour or cornstarch.

Thai Basil Leaves

Thai basil adds the unmistakable aroma and flavor associated with authentic Taiwanese Popcorn Chicken. When quickly fried, the leaves become crisp and fragrant, making them an essential finishing touch.

MSG (Optional)

Many Taiwanese street vendors use MSG to enhance the savory flavor of their popcorn chicken. While optional, a small amount can help recreate the authentic night market experience at home.

Neutral Frying Oil

Choose a neutral oil with a high smoke point, such as vegetable, canola, peanut, or avocado oil. This allows the flavors of the chicken, seasoning, and basil to shine without adding competing flavors.

🍗 How to Make Taiwanese Popcorn Chicken

Marinate the Chicken

In a large bowl, combine soy sauce, Shaoxing wine, sugar, grated garlic, kosher salt, white pepper, Chinese five-spice powder, and a small amount of sweet potato starch. Add the chicken thigh pieces and toss until fully coated. Cover and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.

Coat with Sweet Potato Starch

Place the sweet potato starch in a shallow dish. Coat each marinated chicken piece generously, pressing the starch onto the surface to create rough, craggy edges. This step gives Taiwanese Popcorn Chicken its signature crispy night market texture.

Let the Coating Rest

Arrange the coated chicken on a wire rack and let it rest for 15 to 20 minutes before frying. This helps the sweet potato starch hydrate and cling to the chicken, creating a thicker, crunchier coating.

First Fry the Chicken

Heat 2 to 3 inches of neutral oil in a heavy pot to 350°F. Fry the chicken in small batches for 4 to 5 minutes, or until lightly golden and cooked through. Transfer the fried chicken to a wire rack while you finish the remaining batches.

Double Fry for Extra Crispiness

Increase the oil temperature to 375°F. Return the chicken to the hot oil and fry for 60 to 90 seconds, until deeply golden and extra crispy. This second fry is what gives authentic Taiwanese fried chicken its crunchy exterior.

Fry the Thai Basil

Carefully add the Thai basil leaves to the hot oil and fry for 5 to 10 seconds, just until crisp. Remove immediately and drain on paper towels. Fried Thai basil adds the classic aroma found in Taiwanese night market popcorn chicken.

Season and Serve

Mix the salt, white pepper, five-spice powder, MSG, and sugar in a small bowl. While the chicken is still hot, toss it with the seasoning mixture until evenly coated. Top with crispy Thai basil and optional fried garlic, then serve immediately.

🍗 Pro Tips for the Best Taiwanese Popcorn Chicken

Use Chicken Thighs for Juicy Results

Boneless skinless chicken thighs are the best choice for Taiwanese Popcorn Chicken because they stay moist, tender, and flavorful after frying. Chicken breast can be used, but it is more likely to dry out.

Do Not Skip the Sweet Potato Starch

Sweet potato starch creates the signature crispy, craggy coating that makes Yan Su Ji different from regular fried chicken. For the most authentic Taiwanese street food texture, avoid substituting it with all-purpose flour.

Marinate Long Enough

For the deepest garlic, soy sauce, and white pepper flavor, marinate the chicken for at least 4 hours. Overnight marinating gives the Taiwanese popcorn chicken even better flavor and helps the seasoning penetrate the meat.

Rest the Coated Chicken Before Frying

After coating the chicken in sweet potato starch, let it rest for 15 to 20 minutes. This helps the starch hydrate, cling to the chicken, and form the crunchy flakes that make this crispy popcorn chicken so irresistible.

Fry in Small Batches

Do not overcrowd the pot. Frying too much chicken at once lowers the oil temperature and can make the coating greasy instead of crisp. Small batches help each piece cook evenly and stay crunchy.

Double Fry for Maximum Crunch

The first fry cooks the chicken through, while the second fry makes the coating deeply golden and extra crispy. This double-fry method is essential for authentic Taiwanese fried chicken texture.

Season While Hot

Toss the chicken with the white pepper seasoning as soon as it comes out of the fryer. The hot surface helps the seasoning stick, giving every bite bold Taiwanese night market flavor.

Use Thai Basil for Authentic Flavor

Thai basil adds the signature aroma found in Taiwanese night market popcorn chicken. Fry it briefly, just until crisp, so it stays fragrant instead of bitter.

🍗 Taiwanese Popcorn Chicken Variations

Spicy Taiwanese Popcorn Chicken

Add cayenne pepper, chili powder, or finely ground dried chilies to the finishing seasoning for a spicy Taiwanese Popcorn Chicken variation. You can also serve it with chili crisp for extra heat.

Air Fryer Taiwanese Popcorn Chicken

For a lighter version, spray the coated chicken generously with oil and air fry at 400°F until golden and cooked through. The texture will not be exactly the same as deep-fried Yan Su Ji, but it still makes a crispy and flavorful homemade option.

Chicken Breast Version

Chicken breast can be used instead of chicken thighs for a leaner Taiwanese fried chicken recipe. Cut the pieces evenly and avoid overcooking, since chicken breast dries out faster than thighs.

Extra Garlic Popcorn Chicken

For stronger garlic flavor, add extra grated garlic to the marinade and finish the fried chicken with crispy garlic chips. This variation is perfect if you love bold, savory street food flavors.

Gluten-Free Taiwanese Popcorn Chicken

To make this Taiwanese Popcorn Chicken gluten-free, use gluten-free soy sauce or tamari and confirm that your Shaoxing wine and seasoning ingredients are gluten-free. Sweet potato starch is naturally gluten-free.

Salt and Pepper Popcorn Chicken

For a simpler salt and pepper version, reduce the five-spice powder and focus on white pepper, salt, and a small pinch of sugar in the finishing seasoning. This keeps the flavor savory, peppery, and classic.

Extra Crispy Night Market Style

For an extra-crispy Taiwanese night market texture, coat the chicken heavily in sweet potato starch, let it rest until the coating looks slightly hydrated, and double fry until deeply golden and crunchy.

🍗 Storage and Make Ahead

How to Store Taiwanese Popcorn Chicken

Store leftover Taiwanese Popcorn Chicken in an airtight container in the refrigerator for up to 3 days. For the best texture, place the chicken on a paper towel-lined container to help absorb excess moisture and keep the coating from becoming too soft.

How to Reheat

Reheat Taiwanese popcorn chicken in an air fryer or oven at 400°F for 5 to 7 minutes, or until hot and crispy again. Avoid microwaving if possible, because it will soften the sweet potato starch coating and make the chicken less crunchy.

Can You Make Taiwanese Popcorn Chicken Ahead?

Yes, you can marinate the chicken up to 24 hours in advance. For the best crispy texture, wait to coat and fry the chicken until just before serving. This keeps the coating light, craggy, and crunchy.

Can You Freeze Taiwanese Popcorn Chicken?

Cooked Taiwanese Popcorn Chicken can be frozen, but the texture is best when fresh. To freeze, cool the fried chicken completely, place it in a freezer-safe bag or container, and freeze for up to 2 months. Reheat from frozen in a 400°F oven or air fryer until hot and crisp.

Best Make-Ahead Method

For the easiest prep, cut and marinate the chicken the night before. Prepare the seasoning mix in a small container and wash and dry the Thai basil ahead of time. When ready to serve, coat the chicken in sweet potato starch, let it rest, fry, season, and enjoy immediately.

🍗 Frequently Asked Questions

What is Taiwanese Popcorn Chicken?

Taiwanese Popcorn Chicken, also called Yan Su Ji, is a popular Taiwanese street food made with marinated bite-sized chicken pieces coated in sweet potato starch, fried until crispy, and tossed with white pepper seasoning and fried Thai basil.

What makes Taiwanese Popcorn Chicken different from regular popcorn chicken?

Taiwanese Popcorn Chicken uses sweet potato starch instead of a flour-based coating, which creates a lighter, crispier, more craggy texture. It is also seasoned with garlic, soy sauce, white pepper, five-spice, and crispy Thai basil for its signature night market flavor.

Can I use cornstarch instead of sweet potato starch?

Sweet potato starch is strongly recommended for the most authentic Taiwanese popcorn chicken texture. Cornstarch can be used in a pinch, but the coating will be less craggy and may not have the same classic night market crunch.

Can I make Taiwanese Popcorn Chicken in the air fryer?

Yes, you can make an air fryer version by coating the chicken, spraying it generously with oil, and air frying at 400°F until golden and cooked through. The texture will be lighter and less traditional than deep-fried Yan Su Ji, but still flavorful.

What kind of basil should I use?

Thai basil is the best choice for authentic Taiwanese Popcorn Chicken because it has a fragrant, slightly peppery flavor. Italian basil is not ideal because it has a softer, sweeter flavor and does not taste the same when fried.

Can I use chicken breast instead of chicken thighs?

Yes, chicken breast can be used, but chicken thighs are preferred because they stay juicier and more tender after frying. If using chicken breast, cut the pieces evenly and avoid overcooking.

Why do you double fry Taiwanese Popcorn Chicken?

Double frying creates the signature crispy texture. The first fry cooks the chicken through and sets the coating, while the second fry makes the outside deeply golden, crunchy, and closer to authentic Taiwanese night market chicken.

How do I keep Taiwanese Popcorn Chicken crispy?

Drain the fried chicken on a wire rack instead of paper towels, fry in small batches, and serve it immediately after seasoning. For leftovers, reheat in an air fryer or oven at 400°F until hot and crisp.

Is Taiwanese Popcorn Chicken gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari and confirm that your Shaoxing wine and seasonings are gluten-free. Sweet potato starch is naturally gluten-free.

What do you serve with Taiwanese Popcorn Chicken?

Taiwanese Popcorn Chicken is delicious with bubble tea, milk tea, steamed rice, pickled vegetables, cucumber salad, scallion pancakes, or other Taiwanese-inspired side dishes.

🍗 More Crispy Chicken Recipes You’ll Love

If you love this Taiwanese Popcorn Chicken recipe, be sure to try some of these other flavorful fried chicken favorites. From spicy Korean-inspired chicken to crispy chicken tenders and sandwiches, these recipes are perfect for weeknight dinners, game day snacks, and comfort food cravings.

• Gochujang Fried Chicken – Crispy fried chicken coated in a sweet, spicy, and savory Korean gochujang sauce.

• Harissa Fried Chicken Sandwich – A crunchy fried chicken sandwich packed with smoky North African-inspired flavor.

• Coconut Curry Fried Chicken Tenders – Crispy chicken tenders with warm curry spices and a hint of coconut.

• Fiery Nashville Hot Fried Chicken – A bold Southern classic with a spicy kick and ultra-crispy coating.

• Copycat Raising Cane’s Chicken Fingers – Homemade chicken fingers that are crispy, juicy, and perfect for dipping.

Whether you’re craving Taiwanese street food, spicy fried chicken, or classic chicken tenders, these easy chicken recipes are packed with flavor and guaranteed to satisfy your crispy chicken cravings.