Skip to content

Meat, East Asian

Taiwanese popcorn chicken with rice

Taiwanese popcorn chicken is a recipe of fried chicken bites served with rice and green beans, for 4 people. It takes 40 minutes, rated easy, and costs €3.00 per person. The key is the potato starch coating, which gives a thin crackly crust, finished with basil fried at the very end to perfume the dish.

I'm bringing you back street food from a Taiwanese night market, popcorn chicken, small crispy bites with pepper and fried basil, served with rice and vegetables.

Taiwanese popcorn chicken with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Popcorn chicken is one of the stars of Taiwanese night markets, small chicken cubes marinated in soy sauce and five spice, rolled in potato starch, then fried until golden. Potato starch creates a thin, dry shell, very different from breadcrumb coatings, one that cracks cleanly under the teeth and stays light in the mouth. The white pepper dusted on at the end adds a quiet warmth, without the sharp bite of chili.

This is a dish that wins over kids as much as adults, since it's just small bites to pick up, no bones and no dripping sauce. Frying the basil for a few seconds at the end changes everything, it turns crispy and perfumes the whole plate at once. You can make this on a weeknight, starting the rice while the chicken marinates, or serve it to guests curious about Taiwanese street food.

The ingredients

4 people

Butcher

  • Chicken breasts 600 g

Pantry

  • Potato starchoften in the pantry 100 g
  • Five spice powder 1 tsp
  • Soy sauceoften in the pantry 2 tbsp
  • Frying oiloften in the pantry 50 cl
  • Riceoften in the pantry 300 g
  • White pepperoften in the pantry 1 tsp

Fruits and vegetables

  • Garlic 3 cloves
  • Thai basil or fresh basil 1 bunch
  • Green beans 300 g

Allergens Gluten, Soy, Eggs

The step by step recipe

  1. Cut the chicken into small cubes and let it marinate with the soy sauce, crushed garlic, and five spice powder. 15 min

    The smaller the cubes, the crispier the chicken.

  2. Roll the pieces in the potato starch.

    Go for a thick coating for a pronounced crunch.

  3. Fry the chicken in oil at 180 °C in two batches until golden. 8 min

    Don't overcrowd the pot, the oil shouldn't cool down.

  4. Cook the rice, then quickly stir fry the green beans in a pan with garlic. 11 min

    A splash of water in the pan steams them through.

  5. Fry the basil for a few seconds, dust the chicken with white pepper, and serve with the rice and green beans.

    Drain the basil on paper towels so it stays crispy.

Our tips to get it right

  • Drain the marinated chicken well before rolling it in starch, otherwise it forms a sticky paste instead of a dry crust.
  • Test the oil temperature with a pinch of starch, it should sizzle immediately without burning.
  • Let the fried chicken rest on a wire rack rather than paper towels, so steam doesn't soften the bottom.

The variations

  • Swap the chicken for firm tofu cut into cubes for a vegetarian version, the frying time will be shorter.
  • For a quicker version, use a ready made five spice blend and skip the long marinade, ten minutes is enough.
  • For kids, skip the white pepper or use just a pinch, the crunch stays the same.

What to serve it with

  • Iced jasmine tea
  • A vinegared cucumber salad
  • Crunchy pickled vegetables

Storage

Fried chicken keeps for 2 days in the fridge in a sealed container, though it loses its crunch. It doesn't freeze well once fried. To reheat, pop it in a hot oven or a dry skillet for a few minutes, never the microwave, which makes it soggy.

Questions about this dish

Can I use cornstarch instead of potato starch?

Yes, cornstarch works too but gives a slightly less crackly crust. Potato starch stays closest to the original Taiwanese version.

Can I prepare the marinade ahead of time?

Yes, you can marinate the chicken up to a day ahead in the fridge in a sealed container. Only roll the pieces in starch right before frying.

Why isn't my chicken crispy enough?

This usually happens when the oil isn't hot enough or the pot is too crowded. The oil should stay around 180 °C, and the pieces need room to fry without touching.

Can I bake the chicken instead of frying it?

Yes, at 220 °C on a wire rack with a drizzle of oil, though it will be less crispy than fried. Bake for about 15 to 18 minutes, flipping halfway through.

How long does it take to make a Taiwanese popcorn chicken with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Taiwanese popcorn chicken with rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Taiwanese popcorn chicken with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs. Always check the labels of the products you buy.

East Asian cuisines

See all

Recipes with raw garlic

See all