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.

brandon
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Ingredients

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

Directions

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.

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  • 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; 35.5 g total fat; 163 mg cholesterol; 1057 mg sodium. 14.3 g carbohydrates; 35.8 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2018
Just made this for supper and my finicky hubby polished off his portion and more in record time with glowing compliments! The only changes I made were: to use 2 large chicken breasts cut into bite-sized pieces; and to reduce salt to a pinch as soya sauce and vinegar did the trick for our taste. Really enjoyed these crispy flavourful morsels. Will use this dredging method with tempura batter mix and different flavourings again with chicken and think it would be great with fish or shrimp as well!! Soooo I tried this recipe with fish Banga Mary/Guyanese 'sea trout' and prawns last weekend. WOW!!! Both batches were polished off before I could take photos to post on this site. Needless to say rave reviews all round as well. Read More
(4)
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/08/2018
Just made this for supper and my finicky hubby polished off his portion and more in record time with glowing compliments! The only changes I made were: to use 2 large chicken breasts cut into bite-sized pieces; and to reduce salt to a pinch as soya sauce and vinegar did the trick for our taste. Really enjoyed these crispy flavourful morsels. Will use this dredging method with tempura batter mix and different flavourings again with chicken and think it would be great with fish or shrimp as well!! Soooo I tried this recipe with fish Banga Mary/Guyanese 'sea trout' and prawns last weekend. WOW!!! Both batches were polished off before I could take photos to post on this site. Needless to say rave reviews all round as well. Read More
(4)
Rating: 5 stars
07/08/2018
Just made this for supper and my finicky hubby polished off his portion and more in record time with glowing compliments! The only changes I made were: to use 2 large chicken breasts cut into bite-sized pieces; and to reduce salt to a pinch as soya sauce and vinegar did the trick for our taste. Really enjoyed these crispy flavourful morsels. Will use this dredging method with tempura batter mix and different flavourings again with chicken and think it would be great with fish or shrimp as well!! Soooo I tried this recipe with fish Banga Mary/Guyanese 'sea trout' and prawns last weekend. WOW!!! Both batches were polished off before I could take photos to post on this site. Needless to say rave reviews all round as well. Read More
(4)
Rating: 5 stars
06/29/2018
these came out great Read More
(1)
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Rating: 5 stars
03/30/2020
This was delicious! I used chicken breast but, otherwise, followed the recipe exactly. It was tender and juicy and tasted exactly like the popcorn chicken we get at our favorite Taiwanese restaurant in Reno. It was pretty easy to make, though we kept our oil at 350 degrees, otherwise it browned too fast. I definitely recommend this recipe! Read More
Rating: 5 stars
11/20/2018
so yummy Read More
Rating: 5 stars
02/24/2019
Excellent recipe. I don't use the five-spice but add fish sauce instead. My family loves it dipped in sweet chili sauce. Read More
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Rating: 5 stars
10/31/2019
great recipe Read More