Authentic Taiwanese Popcorn Chicken Bites

Name: Authentic Taiwanese Popcorn Chicken Bites
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tbsp light soy sauce; 1 tbsp Shaoxing rice wine; 2 cloves garlic, grated or minced; 1 tsp fresh ginger, grated; 1 tsp sugar; 1/2 tsp five-spice powder (divided use); 1 large egg white; 1 cup coarse sweet potato starch (or tapioca starch); 3 cups neutral oil (canola or vegetable) for frying; 1 cup fresh Thai basil leaves, washed and thoroughly dried; 1/2 tsp salt; 1/2 tsp white pepper powder; 1/4 tsp chili powder (optional)

Published Date: 3/8/2026

Ingredients

1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp light soy sauce
1 tbsp Shaoxing rice wine
2 cloves garlic, grated or minced
1 tsp fresh ginger, grated
1 tsp sugar
1/2 tsp five-spice powder (divided use)
1 large egg white
1 cup coarse sweet potato starch (or tapioca starch)
3 cups neutral oil (canola or vegetable) for frying
1 cup fresh Thai basil leaves, washed and thoroughly dried
1/2 tsp salt
1/2 tsp white pepper powder
1/4 tsp chili powder (optional)

Instructions

In a mixing bowl, combine the chicken pieces with soy sauce, Shaoxing wine, grated garlic, grated ginger, sugar, half of the five-spice powder, and the egg white. Mix well until the liquid is absorbed. Cover and refrigerate for at least 20 to 30 minutes.
Place the sweet potato starch in a wide, shallow bowl. Coat each piece of marinated chicken thoroughly in the starch, pressing slightly to adhere. Shake off excess and place on a wire rack or plate. Let the coated chicken sit for 5 minutes until the white flour turns slightly moist; this ensures the coating sticks during frying.
Heat the neutral oil in a heavy-bottomed pot, wok, or deep fryer to 350°F (175°C).
Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes until the coating is pale golden and crispy. Remove and drain on paper towels.
Increase the oil heat slightly to 375°F (190°C). Add the chicken back into the oil for a second fry (about 1 minute) to get it deep golden brown. In the last 20 seconds, carefully toss in the dried Thai basil leaves (be careful, they will splatter). Remove everything with a slotted spoon and drain.
In a small bowl, mix the salt, white pepper powder, chili powder, and the remaining five-spice powder. Place the hot chicken and crispy basil in a large bowl, sprinkle the seasoning mix over the top, and toss to coat evenly. Serve immediately.

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