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Air Fryer Taiwanese Popcorn Chicken (Easy & Crispy)

Air Fryer Taiwanese Popcorn Chicken

Crispy and juicy Air Fryer Taiwanese Popcorn Chicken with five-spice, white pepper, garlic, and crispy Thai basil. Coarse tapioca starch gives the chicken its signature crunchy coating — without deep frying!
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Prep Time:10 minutes
Cook Time:20 minutes
Marinating Time:30 minutes
Course: Main Course
Cuisine: Taiwanese
Keyword: chicken, easy recipe
Servings: 2 -3 people

Ingredients

Chicken

  • 1 lb boneless skinless chicken thighs, cut into 1-inch bite-size pieces
  • 1 egg white
  • 1 cup coarse tapioca starch coarse sweet potato starch works too
  • Oil spray

Marinade

  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 3–4 cloves garlic grated or crushed (about 1 tbsp)
  • 1/4 tsp five-spice powder
  • 1/4 tsp ground ginger
  • 1/2 tsp white pepper
  • 1/2 tsp salt

Thai Basil

  • 1 small bunch Thai basil leaves picked, washed, and thoroughly dried

Optional Seasoning Mix

  • 1/4 tsp five-spice powder
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp sugar

Instructions

  • Marinate the Chicken: Cut 1 lb boneless, skinless chicken thighs into roughly 1-inch bite-size pieces. Add the soy sauce, rice wine, garlic, five-spice powder, ground ginger, white pepper, and salt.
    Mix everything together, cover, and refrigerate for at least 30 minutes.
  • Add the Egg White: Add 1 egg white directly to the marinated chicken. Gently mix until all the chicken pieces are evenly coated.
  • Coat the Chicken: Add the coarse tapioca starch to a shallow bowl. Coat each piece of chicken really well, gently pressing the starch onto the surface so all those coarse little pieces stick.
  • Air Fry the Chicken: Spray the air fryer basket or tray with oil. Arrange the chicken in a single layer, then generously spray the tops with oil. Air fry at 375°F for 8 minutes.
  • Flip and Crisp: Flip the chicken and spray again with oil. Increase the temperature to 400°F and air fry for another 6 minutes, or until the chicken is golden and crispy.
  • Add the Thai Basil: Add the completely dry Thai basil leaves directly to the air fryer. Spray the basil with oil and air fry everything together at 400°F for another 2 minutes.
  • Season and Serve: Mix together the five-spice powder, salt, white pepper, and sugar. As soon as the chicken comes out of the air fryer, sprinkle over as much or as little as you like, or skip the seasoning altogether. Toss everything together and serve hot.

Notes

  • You can also marinate the chicken overnight if you want to prep it ahead of time. I wouldn't go much longer than 24 hours, since the texture of the chicken can start to change.
  • Traditionally, Taiwanese popcorn chicken is made with coarse sweet potato starch. I use coarse tapioca starch because it's what I could find, and it gives the chicken a wonderfully crunchy, craggy coating.
  • Air fryers can vary, so adjust the cooking time slightly if needed. The chicken should reach an internal temperature of 165°F (74°C).
  • For reference, I use a COSORI 6-quart air fryer, and the entire batch fits at once.
  • For the crispiest results, serve the chicken immediately after air frying.