Taiwanese Popcorn Chicken
Taiwanese Popcorn Chicken
Ingredients
For the Fried Chicken
- 6 chicken thighs, cut into 1-inch pieces
- 6 cloves garlic, minced
- 2 cups tapioca flour
- 1 1/2 tablespoons ginger, grated
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 teaspoons five-spice powder
- 1 teaspoon white pepper
- 1 teaspoon salt
- 4 cups frying oil, for deep frying, or as needed
For the Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha
- few drops sesame oil
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon rice vinegar, or regular vinegar
For Chicken Seasoning (after frying)
- 1/2 teaspoon chili flakes, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
In a large bowl, combine the 1-inch pieces of chicken thighs with soy sauce, 2 teaspoons sesame oil, sugar, 2 teaspoons five-spice powder, white pepper, 1 teaspoon salt, grated ginger, and minced garlic. Mix well to ensure all chicken pieces are thoroughly coated.
⏱️ 5 min
- 2
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes to allow the flavors to meld. This is the passive marinating time.
⏱️ 30 min
- 3
While the chicken is marinating, prepare the dipping sauce. In a small bowl, whisk together mayonnaise, Sriracha, a few drops of sesame oil, 1/2 teaspoon five-spice powder, and rice vinegar until well combined and smooth.
⏱️ 5 min
- 4
After marinating, remove the chicken from the refrigerator. Place the tapioca flour in a shallow dish. Working in batches, dredge each piece of marinated chicken in the tapioca flour, ensuring it is fully coated. Shake off any excess flour.
⏱️ 10 min
- 5
Heat the frying oil in a deep-fryer or a large, heavy-bottomed pot to 350°F. Ensure there is enough oil to submerge the chicken pieces without overcrowding the pot.
⏱️ 5 min•🌡️ 350
- 6
Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5–7 minutes, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F.
⏱️ 7 min•🌡️ 350
- 7
Using a slotted spoon or spider, remove the cooked chicken from the oil and transfer it to a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 1 min
- 8
Immediately after frying and draining, sprinkle the hot popcorn chicken with chili flakes and salt to taste. Toss gently to distribute the seasoning.
⏱️ 1 min
- 9
Serve the Taiwanese Popcorn Chicken hot with the prepared dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Popcorn Chicken
For the Fried Chicken
- 6 chicken thighs, cut into 1-inch pieces
- 6 cloves garlic, minced
- 2 cups tapioca flour
- 1 1/2 tablespoons ginger, grated
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 teaspoons five-spice powder
- 1 teaspoon white pepper
- 1 teaspoon salt
- 4 cups frying oil, for deep frying, or as needed
For the Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha
- few drops sesame oil
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon rice vinegar, or regular vinegar
For Chicken Seasoning (after frying)
- 1/2 teaspoon chili flakes, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
In a large bowl, combine the 1-inch pieces of chicken thighs with soy sauce, 2 teaspoons sesame oil, sugar, 2 teaspoons five-spice powder, white pepper, 1 teaspoon salt, grated ginger, and minced garlic. Mix well to ensure all chicken pieces are thoroughly coated.
⏱️ 5 min - 2
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes to allow the flavors to meld. This is the passive marinating time.
⏱️ 30 min - 3
While the chicken is marinating, prepare the dipping sauce. In a small bowl, whisk together mayonnaise, Sriracha, a few drops of sesame oil, 1/2 teaspoon five-spice powder, and rice vinegar until well combined and smooth.
⏱️ 5 min - 4
After marinating, remove the chicken from the refrigerator. Place the tapioca flour in a shallow dish. Working in batches, dredge each piece of marinated chicken in the tapioca flour, ensuring it is fully coated. Shake off any excess flour.
⏱️ 10 min - 5
Heat the frying oil in a deep-fryer or a large, heavy-bottomed pot to 350°F. Ensure there is enough oil to submerge the chicken pieces without overcrowding the pot.
⏱️ 5 min•🌡️ 350 - 6
Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5–7 minutes, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F.
⏱️ 7 min•🌡️ 350 - 7
Using a slotted spoon or spider, remove the cooked chicken from the oil and transfer it to a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 1 min - 8
Immediately after frying and draining, sprinkle the hot popcorn chicken with chili flakes and salt to taste. Toss gently to distribute the seasoning.
⏱️ 1 min - 9
Serve the Taiwanese Popcorn Chicken hot with the prepared dipping sauce on the side.
⏱️ 1 min