Taiwanese Popcorn Chicken: A Night Market Classic You Can Make at Home (盐酥鸡)

Five years ago, I took a trip to Taiwan. It was an unforgettable experience, filled with incredible sights, sounds, and of course – food. But if there’s one regret I still have, it’s this: I didn’t eat enough Taiwanese Popcorn Chicken (盐酥鸡).

There’s something magical about this night market favorite that sets it apart from any other fried chicken. The flavor, the texture, the aroma—it’s the kind of street food that stays with you long after the last bite. And yet, I could never quite find that same taste in the city where I live.

What Makes Taiwanese Popcorn Chicken So Special?

If you’ve ever wandered through a Taiwanese night market, you know exactly what I mean. The air is filled with the irresistible scent of crispy, seasoned chicken mingling with fried Thai basil leaves. Every bite delivers an ultra-satisfying crunch, followed by tender, juicy meat infused with a savory, peppery kick.

What’s even more impressive is the consistency. Whether you’re grabbing a bag from a busy vendor at Shilin Night Market or a small corner shop in Tainan, Taiwanese popcorn chicken always hits the mark. Each piece has that signature ultra-crispy, craggy texture, often described as having a “grainy” appearance.

The Key of Recreating Taiwanese Popcorn Chicken at Home

For those of us living abroad, trying to replicate this iconic dish can be frustrating. Standard flour-based batters don’t deliver that signature crunch, and the seasoning often falls short of the bold flavors we remember from Taiwan.

After countless attempts, I finally cracked the code. The secret? The right marinade, the perfect coating, and a crucial double-fry technique.

1. Choosing the Right Chicken

For the best Taiwanese popcorn chicken, boneless, skinless chicken thighs are the way to go. They stay juicy and tender even after frying, thanks to their higher fat content. If you prefer a leaner option, you can use chicken breast, but keep in mind it may turn out a bit drier.

For the most authentic texture, cut the chicken into bite-sized pieces, about 1-inch cubes. This ensures even cooking and gives you the perfect ratio of crispy coating to juicy meat in every bite.

2. The Marinade

A simple but powerful blend of:

• Soy sauce – for umami depth
• Rice wine – for subtle sweetness and aroma
• Garlic – for that savory punch
• White pepper – for a gentle heat that defines Taiwanese popcorn chicken
• Five spice powder – for the signature flavor
• Salt – adjust to your taste

Let the chicken marinate for at least 30 minutes (or longer for deeper flavor). This step ensures that every bite is juicy, tender, and packed with bold, savory notes.

3. The Coating

Authentic Taiwanese popcorn chicken skips the basic flour and egg coating. Instead, start by making a batter for the chicken, then coat it in a mix of coarse tapioca starch (or sweet potato starch) and rice flour for that signature crispy crunch.

• Coarse sweet potato starch (OR coarse tapioca starch) is the key to that distinctive “grainy” texture, creating a light, shattering crispness.
• Rice flour helps maintain that crunch long after frying.

This combination is what sets Taiwanese popcorn chicken apart from any other fried chicken.

I actually couldn’t find sweet potato starch anywhere near me. Then I came across Greenmax’s coarse tapioca starch, and honestly, it’s been a game changer. Out of all the starches I’ve tried, this one works the best. Ever since I started using it, my popcorn chicken has turned out perfect every time. It’s got this amazing grainy texture that creates these awesome crispy bumps all over the chicken – exactly what you want in legit Taiwanese popcorn chicken.

You can usually grab it at a Asian grocery store, or if you’re stuck, try order it online from Amazon or Asian food sites.

4. The Double-Fry Technique

Taiwanese popcorn chicken is double-fried to achieve the perfect crispy texture. The first fry cooks the chicken through while keeping it juicy, and the second fry at a higher temperature creates an ultra-crispy, golden crust.

• First fry: Cook the chicken at 350°F (175°C) for 3 minutes to ensure it’s cooked through.
• Second fry: Increase the heat to 375°F (190°C) and fry for 1 more minute to lock in that crunchy perfection.

And don’t forget the Thai basil leaves! Quickly frying them adds an essential fragrant aroma that completes the dish. To avoid dangerous oil splatters, make sure the leaves are completely dry—spin them in a salad spinner and pat them down with a kitchen towel. A quick 10–15 second fry is all it takes to make them crispy while keeping their vibrant green color.

Nothing can fully replace the experience of eating freshly fried popcorn chicken in a bustling night market, but this recipe comes remarkably close. With every crunchy, flavorful bite, it’s like a taste of Taiwan’s vibrant street food culture right from your own kitchen.

Now, the only thing left to do is to make an extra batch. Trust me, you’ll need it!

How to Store and Reheat Taiwanese Popcorn Chicken

If you have leftovers (which is rare because it’s so addictive!), proper storage and reheating will help maintain that crispy texture.

Storage:

Let the chicken cool completely, then store it in an airtight container in the fridge for up to 3 days. Avoid stacking too many pieces to prevent them from getting soggy.

Reheating:

For the best results, use an air fryer at 375°F (190°C) for 3–5 minutes until crispy. You can also reheat in an oven at 400°F (200°C) for 8–10 minutes. Avoid microwaving, as it will make the coating soft and chewy instead of crispy.

With the right storage and reheating method, your Taiwanese popcorn chicken will stay just as crunchy and delicious as when it was freshly fried!

If you enjoyed this recipe, give Popcorn Tofu a try for another fantastic night market-inspired taste experience! It’s crispy, flavorful, and perfect for snacking. Enjoy!

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