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Taiwanese Popcorn Chicken

Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Ever wonder how they make that addictive popcorn chicken at those boba places? Well here's a recipe for that yummy snack! Garnish with a mix of curry powder, pepper, Chinese five-spice, and salt; measuring doesn't matter.

By chelsea

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Recipe Summary

prep:
10 mins
cook:
7 mins
additional:
10 mins
total:
27 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine chicken pieces, garlic powder, black pepper, curry powder, ginger, soy sauce, cinnamon, five-spice powder, and salt in a large bowl. Let marinate for 10 minutes.

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  • Sprinkle tempura batter mix over chicken; toss to coat lightly and evenly.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil in batches until golden brown, about 4 minutes. Drain on paper towels.

  • Increase oil temperature to 400 degrees F (200 degrees C). Fry Thai basil leaves until crisp, about 1 minute. Drain on paper towels. Fry chicken a second time, 2 to 3 minutes per batch. Drain on paper towels.

  • Serve chicken with basil leaves.

Cook's Note:

Make sure the coating isn't too thick in step 2. You should still be able to see the chicken through the coating. If coating is too thick, thin with water. Substitute sweet potato flour for the tempura batter mix if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving:
215 calories; protein 11.4g; carbohydrates 4.9g; fat 17g; cholesterol 36.9mg; sodium 82.8mg. Full Nutrition
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Reviews (1)

Read More Reviews

Most helpful positive review

Ryan McGough
Rating: 5 stars
05/18/2020
It took 3 times to fully perfect this recipe, but let me tell you... my girlfriend and I are crazy for it. We made a sauce to dress this in which is super simple and consists of 1/4 cup sweet Thai chili sauce, and 2 tbsp chili garlic sauce, but start with and go to taste. This is a new staple, and makes great large breaded chicken fingers as well. 10/10! Read More

Most helpful critical review

Rochelle
Rating: 3 stars
10/28/2017
It's a must to sprinkle them with a salt based seasoning after you double fry them. I love the flavor of Thai basil but once fried it turned bitter. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
nicksierra
Rating: 4 stars
06/04/2019
Had to try this recipe especially after I tried this dish in Taipei recently. Didn t use basil on my preparations. Also butterfly d Three huge skinless chicken breasts and pounded to 1/4 inch. Used all other ingredients and followed the balance of the instructions. Turned out great... will use more cayenne pepper and salt next time... but very good recipe Read More
Rochelle
Rating: 3 stars
10/28/2017
It's a must to sprinkle them with a salt based seasoning after you double fry them. I love the flavor of Thai basil but once fried it turned bitter. Read More
Ryan McGough
Rating: 5 stars
05/18/2020
It took 3 times to fully perfect this recipe, but let me tell you... my girlfriend and I are crazy for it. We made a sauce to dress this in which is super simple and consists of 1/4 cup sweet Thai chili sauce, and 2 tbsp chili garlic sauce, but start with and go to taste. This is a new staple, and makes great large breaded chicken fingers as well. 10/10! Read More
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