Taiwanese Popcorn Chicken Recipe (Boba Shop Popcorn Chicken)

July 24, 2020Van
Blog post

Prep time: 1 hour

Cook time: 20 minutes

Serves: 4

Make this delicious Taiwanese Popcorn Chicken at home, these are just like the ones you can get a night markets or boba shops. Extra flavorful and the crust is light and super crispy – it’s the perfect snack.

Taiwanese Popcorn Chicken Recipe (Boba Shop Popcorn Chicken)

Taiwanese Popcorn Chicken Recipe (Boba Shop Popcorn Chicken)

Taiwanese Popcorn Chicken Recipe (Boba Shop Popcorn Chicken)

Print Recipe

Taiwanese Popcorn Chicken Recipe (Boba Shop Popcorn Chicken)

  • Prep time: 1 hour
  • Cook time: 20 minutes
  • Serves: 4

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Ingredients

  • 0.75 Pounds Boneless Skinless Chicken Thighs (about 3 thighs), cut into 1 inch pieces
  • 3 Tablespoons Soy Sauce
  • 1½ Tablespoons Shaoxing Cooking Wine
  • 1 Teaspoon Five Spice Powder
  • ½ Teaspoon Garlic Powder
  • ⅛ Teaspoon Ginger Powder
  • ¼ Teaspoon White Pepper Powder
  • 1 Large Egg, whisked well
  • 1 Cup Tapioca Starch or Sweet Potato Starch
  • 1 Teaspoon Baking Powder
  • Thai Basil Leaves, optional (they need to be completely dry)
  • Frying Oil / Rice Bran Oil

Seasoning Mix

  • ⅛ Teaspoon Five Spice Powder
  • ½ Teaspoon Kosher Salt
  • ⅛ Teaspoon Black Pepper
  • ⅛ Teaspoon Granulated Sugar
  • Pinch of Red Pepper Powder / Cayenne Pepper, (add more if you want it spicy)

Method

  • 1)

    In a large bowl, add 3 Tablespoons Soy Sauce, 1½ Tablespoon Shaoxing Cooking Wine, 1 Teaspoon Five Spice Powder, ½ Teaspoon Garlic Powder, ⅛ Teaspoon Ginger Powder, ¼ Teaspoon White Pepper Powder – stir well and add the chicken thigh pieces, mix well so the chicken is evenly coated in the marinade. Cover and refrigerate for 1 hour or overnight. In a separate small bowl make the seasoning mix by adding ⅛ Teaspoon Five Spice Powder, ½ Teaspoon Kosher Salt, ⅛ Ground Black Pepper, ⅛ Teaspoon Granulated Sugar and Pinch of Red Pepper Powder, stir to combine and set aside to use later.

  • 2)

    Heat 2-3 inches of Oil in a large dutch oven pot to 375°F – use a deep fry thermometer to monitor the temp. In a large bowl, add 1 Cup Tapioca Starch, 1 Teaspoon Baking Powder and whisk well. Remove the chicken from the refrigerator, add 1 whisked egg and stir well so the egg coats all the pieces. Dredge each piece in the Tapioca Starch and shake off the excess starch, you can rest the pieces on a baking sheet or large piece of parchment paper. Fry in small batches until they are light golden brown and crispy – drain on a rack. Wait until the oil temp returns to 375°F before frying the next batch. Sprinkle the popcorn chicken with the seasoning mix. Lastly fry the Thai Basil leaves, when you first add them to the oil, it may splatter for a few seconds so take precautions – fry for about 30 seconds and drain them on a rack before serving with the popcorn chicken. Enjoy!

↓ Supplies to make this recipe ↓

 










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