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Popcorn Chicken (Taiwanese)

Rated as 4.38 out of 5 Stars

"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."
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45 m servings 524
Original recipe yields 4 servings


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  1. 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.
  2. Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  3. 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.
  4. 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

Per Serving: 524 calories; 35.5 14.3 35.8 163 1057 Full nutrition

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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...

these came out great