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Taiwanese popcorn chicken is a uniquely crunchy and incredibly addicting snack. It’s bite-sized fried chicken that’s wonderfully aromatic and savory, what’s not to love? This recipe uses the Air Fryer, which makes it a slightly healthier alternative without the mess of deep-frying. Once you learn this recipe, you’ll want to make it all the time!
One of my favorite parts of going to a boba shop is checking out their food menu. If I’m lucky, I’ll find a shop that has awesome boba and equally delicious snacks. By far, my favorite snack to pair with my drink is Taiwanese popcorn chicken. Piercing the wonderfully crunchy and salty chicken with a skewer and pairing it with the aromatic Thai basil leaves, I’m in heaven.
Unfortunately, I no longer live near these types of boba shops so it was time to make my own. Turns out, it was super easy especially with the use of the Air Fryer. The popcorn chicken is sprinkled with a salt and pepper mix so no sauce is required. This chicken is truly poppable and super addicting.
Main Ingredients and Substitutions
- Boneless skinless chicken thighs – This is the perfect type to use to ensure the chicken stays juicy. If your chicken thighs have bones, check out my post on how to debone a chicken thigh.
- Five spice powder – This is a blend of cinnamon, fennel, star anise, clove, and Sichuan pepper. You can buy your own or get it pre-made. This is a handy spice to have around especially if you enjoy Chinese or Vietnamese cooking.
- While you can skip adding this, I don’t recommend it. I think it gives the chicken unique flavor and sets it apart from other fried chicken.
- Shaoxing wine – This is another ingredient that is often used in Chinese cooking.
- If you can’t find Shaoxing wine, try substituing with Mirin or Sake.
- Fresh garlic and garlic powder – Yes, I like using both to ensure it has a nice garlicky aroma.
- Thai basil – I love the aroma and flavor of the Thai basil when it’s crisped. While it’s not an essential ingredient, I highly recommend adding it if you can.
- Sweet potato starch – This is the key ingredient for that unique crunch. Sweet potato starch is very course (see below) and really helps to get the chicken nice and crispy.
How To Make Taiwanese Popcorn Chicken
Marinate the chicken thighs in a mixture of garlic, soy sauce, five-spice powder, and other spices. Let it marinate for at least 20 minutes up to overnight. When the chicken is marinated, you can coat the chicken in sweet potato flour. I recommend only working with a few pieces of chicken at a time, and use your fingers to really press the coating onto the chicken.
When you’re ready to cook the chicken, start by spraying the Air Fryer tray with a good coating of cooking spray. Place the coated chicken in a single layer, making sure they are not too close together. Give the chicken a good coating of cooking spray before popping it in the oven at 400F for about 14 minutes, flipping halfway through.
In that last minute of cooking, spread a layer of the Thai basil leaves and give it just a light spray of cooking oil. It should crisp nicely (don’t let it burn!).
Prepare the salt and pepper mixture by combining salt, pepper, garlic, and five-spice powder. Sprinkle on the cooked chicken (to taste) and enjoy!
Other Recipes You Might Enjoy
- Air Fryer Chicken Katsu
- Easy Chicken Katsudon
- Fried Chicken Sandwich (Spicy!)
- Fried Tofu With Teriyaki Sauce
Air Fryer Taiwanese Popcorn Chicken
Equipment
Ingredients
For marinating the chicken
- 1 pound boneless, skinless chicken thighs, cubed
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 1/2 tablespoon sugar
- 1/2 tablespoon Chinese five spice powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon white pepper
For the salt and pepper mixture
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon Chinese five spice powder
- 1/2 teaspoon garlic powder
For Air Frying the chicken
- 1 cup sweet potato starch
- cooking spray (use canola or avocado oil)
- 1/4 cup Thai basil leaves
Instructions
- Gather the ingredients.
- Marinate the chicken. In a medium bowl, combine all the ingredients for marinating the chicken (chicken thighs, garlic, soy sauce, Shaoxing wine, sesame oil, sugar, five-spice powder, garlic, and white pepper). Thoroughly mix together and set aside to marinate for at least 20 minutes up to overnight.
- While the chicken marinates, combine the ingredients for the salt and pepper mixture (salt, white pepper, five spice powder, and garlic). Set aside until the chicken is cooked.
- When the chicken is done marinating, it's time to coat the chicken and Air Fry. Prepare your Air Fryer tray by coating the basket or rack with cooking spray. In a medium dish, pour in the sweet potato starch. Take out a piece of chicken and dredge the chicken in the starch. Press the coating into the chicken with your fingers to ensure it's thoroughly coated.
- Place the coated chicken onto the Air Fryer basket in a single layer. Be sure not to overcrowd the basket. Generously coat the chicken pieces with cooking spray.
- Pop the tray into the Air Fryer and cook at 400°F for 5-7 minutes. Once done, take out the tray, flip the chicken over, and cook for an additional 5-7 minutes.
- In the last minute of cooking, add the Thai basil leaves and give a slight spray with the cooking oil before popping back into the Air Fryer.
- When the chicken is done cooking, remove from the basket and top with the salt and pepper mix to taste (use as little or as much as you'd like). Enjoy!
My airfryer has become my best kitchen gadget. Love the use of the basil, one of my favorite herbs 🌿. Can wait to try this recipe 😀. Thank for sharing luu.
This looks so amazing and delicious I might have to buy an air fryer soon.
Sounds and looks delicious. Love the idea of Thai basil leaves!