Taiwanese popcorn chicken is crispy on the outside, juicy on the inside, and dusted with fragrant five-spice and fried basil. This popular Taiwanese street food recipe brings the famous night market snack straight to your kitchen.
While I’ve yet to wander a night market in Taipei (it’s on The List!), I’ve enjoyed my fair share of the popular night market dish Taiwanese popcorn chicken here in the States. Known as Yan Su Ji, it’s a dish that my daughter loves to Door Dash when she’s home from college.
So I decided to try to recreate the dish at home. After trying a few different ways of making this recipe, I’m so excited to share the winning result!
We all love that crispy, crunchy outer coating of the bite-sized pieces of marinated chicken thigh, and the magical flavor combo of garlic, soy, five spice powder, and white pepper. Add a handful of crispy fried basil, and you have one of the most addictive bites in the world!
The best part? You don’t need a plane ticket or a deep fryer to make these. With a few pantry staples and a pot of hot oil, you can make this at home in under an hour.
Hope you love it as much as we do!
Table of Contents
About Taiwanese fried chicken
Yan Su Ji is a popular dish you’ll find in Taiwan’s night markets. The dish reflects Taiwan’s love of bold seasoning and street food culture. There, snacks are meant to be shared, eaten standing up, and washed down with a cold drink.
The five-spice blend used in the marinade traces back to Chinese culinary tradition, balancing sweet, savory, and slightly numbing flavors. Taiwanese cooks took that base and made it their own, adding white pepper, garlic, and a starch coating that creates a distinctly light, craggy crust unlike American fried chicken.
Today, Taiwanese popcorn chicken is considered one of the country’s signature street foods, beloved by locals and travelers alike.
Why you’ll love this family favorite recipe!
- Bold flavor – The five-spice and white pepper marinade packs a serious punch in every bite.
- Budget friendly – Chicken thighs and pantry spices cost a fraction of takeout.
- Crowd pleaser – Few snacks disappear faster at a party than a big bowl of hot, crispy fried chicken bites!
- Customizable heat – For more heat, add chili powder. Or skip it entirely. It’s up to you!
- No special equipment – A heavy pot and a thermometer are all you need, no deep fryer required.
- Better than takeout – Fresh out of the oil beats anything that traveled in a delivery bag.
Ingredient notes
If you cook Asian food often, like we do, you probably already have all of these ingredients on hand. If you don’t, there are just a few ingredients you may need to go to the store for, but they’re all easy to find at most US grocery stores.
- Boneless chicken thighs – Thighs stay juicy during frying and have more flavor than breast meat.
- Soy sauce – Forms the base of the marinade and adds deep savory flavor. Substitution options: use tamari or coconut aminos for a gluten-free option.
- Shaoxing wine – A Chinese rice wine that tenderizes the chicken and adds aroma. Find it in the Asian foods aisle, or substitute dry sherry.
- Five-spice powder – The signature seasoning blend of star anise, cloves, cinnamon, fennel, and Sichuan pepper. Look for it near other spice blends or in the Asian grocery section.
- White pepper – Sharper and more floral than black pepper, it’s essential for that authentic flavor.
- Garlic and ginger – Fresh is best here, adding brightness to the marinade. Pre-minced jarred versions work in a pinch.
- Tapioca starch – Creates that signature light, bumpy crust. Find it near flour in your local grocery store. You can substitute sweet potato starch, arrowroot, cornstarch, or potato starch if needed.
- Thai basil – Fried until crispy, it adds an herbal, slightly anise-like crunch. Regular basil works as a substitute, though the flavor will be milder.
- Neutral oil for frying – Vegetable, canola, or peanut oil all work well. You want something with a high smoke point.
Step-by-step instructions for making Taiwanese popcorn chicken
I’m including some step-by-step photos and an overview of cooking instructions to show you how easy it is to make this beloved Taiwanese street food at home. You’ll find the full measurements and detailed instructions in the recipe card at the bottom of the post.
- Marinate the chicken.
- Prepare the coating.
- Coat the chicken.
- Heat the oil.
- Fry in batches.
- Fry the basil.
- Season and serve immediately while it’s at its crunchiest.
Marlynn’s Tip
Recipe Tip
Avoid oil splatter when frying the basil leaves by immediately covering the pot as soon as the basil leaves hit the oil.
Recipe FAQs
You can, but thighs are juicier and more forgiving during frying. If using breast, cut the pieces slightly larger so they don’t dry out.
Regular sweet basil is a fine substitute. The flavor will be a touch milder but still adds a nice herbal crunch when fried.
Traditional yan su ji is not spicy on its own. Some street food vendors offer a chili powder dusting on the side for those who want heat.
Store in an airtight container in the fridge for up to two days. Reheat in an air fryer or oven to bring back some crispness. Microwaving will make it soggy.
Taiwanese popcorn chicken is best when it’s fresh and hot. You can marinate it up to a day ahead, but be sure to fry it just before serving for maximum crunch.
Serving suggestions
Pile this Taiwanese popcorn chicken into a paper cone or a big shallow bowl, just like the night market stalls do.
It’s a fantastic appetizer for game nights, casual dinner parties, or a Taiwanese-themed dinner at home.
Pair it with other Asian food favorites, like an Asian carrot cucumber salad, or a bowl of wonton soup for a full meal.
This dish also shines as a fun finger food for outdoor gatherings. Set out toothpicks, a few dipping sauces like sriracha mayo or sweet chili sauce, and let everyone dig in.
🍷 🥂 Wine pairings
A chilled, slightly off-dry Riesling cuts through the richness of the fried coating while complementing the five-spice notes beautifully.
If you prefer something sparkling, a dry Cava or Prosecco offers crisp acidity that refreshes the palate between bites.
For those who lean toward red wines, a light, chilled Gamay brings enough brightness without overpowering the dish’s savory spice.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Taiwanese Popcorn Chicken
Equipment
Ingredients
- 1-½ pounds boneless, skinless chicken thighs
Marinade
- ¼ cup soy sauce
- 1 Tablespoon Shaoxing wine
- 1 egg, lightly beaten
- 1 Tablespoon grated garlic, about 2 garlic cloves
- 1 Tablespoon grated ginger
- ½ teaspoon ground white pepper
For dredging
- 2 cups tapioca flour, or arrowroot or potato starch
- ½ teaspoon five spice powder
- ½ teaspoon ground white pepper
- ½ teaspoon granulated sugar
- ½ teaspoon kosher salt
Etc
- neutral cooking oil
- ½ cup fresh basil leaves
Instructions
- Dice chicken into bite-sized pieces, about 1-2" each. Try to cut them to the same size so they will cook evenly.
- In a large bowl, whisk together the soy sauce, Shaoxing wine, grated garlic, grated ginger, and ground white pepper.
- Add the chicken to the marinade and lightly toss to coat.
- Cover and refrigerate, chilling for at least 30 minutes to overnight.
- After the chicken has chilled, heat cooking oil in a large Dutch Oven or heavy bottom pan with high sides to 350°F.
- Prepare two cooling racks placed over two baking sheets. Set aside.
- In a large bowl, whisk together the five spice powder, ground white pepper, granulated sugar, and kosher salt.
- Dredge the chicken pieces in the ts off before transferring to one of the prepared cooling racks. Continue until all of the chicken has been dredged. Discard extra seasoning mixture.
- Working in batches, Fry chicken in the hot oil, taking care not to overcrowd the pot. Fry until each piece is fully cooked, about 3-4 minutes per batch. Chicken will be done when a thermometer shows an internal temperature of 165°F.
- As the chicken is cooked, transfer each piece to the second prepared cooling rack fitted over a baking sheet to catch the excess oil.
- Continue working in batches until all of the chicken is cooked.
- Then, lower the heat until the oil is about 320°F. Once the lower temp is reached, working quickly and carefully, place the basil leaves into a kitchen spider and lower into the oil. As soon as the basil is released into the oil, cover the pot immediately to avoid oil splatter. Fry only for about 30 seconds, then carefully remove the lid and use the kitchen spider to transfer fried basil to the cooling rack.
- Serve the Taiwanese popcorn chicken with fried basil sprinkled on top, with your favorite dipping sauce (see Notes).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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