Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

These Taiwanese popcorn chicken bites are addictively delicious. Chinese five-spice, ginger, and soy sauce flavor the crispy batter and they are ready in under 30 minutes.

Recipe Summary

20 mins
10 mins
45 mins
15 mins
4 servings


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


Instructions Checklist
  • Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.

  • Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).

  • Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.

  • Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.

Cook's Notes:

Boneless chicken breast works well instead of chicken thighs.

You can also use sweet potato flour instead of tempura batter mix.

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

524 calories; protein 35.8g; carbohydrates 14.3g; fat 35.5g; cholesterol 162.8mg; sodium 1057mg. Full Nutrition