Crispy Taiwanese Night Market Popcorn Chicken Recipe

Why You’ll Love This this Crispy Taiwanese Night Market Popcorn Chicken

This recipe turns ordinary chicken into crispy, bite-sized nuggets of pure joy that disappear faster than I can say “one more piece.”

The sweet potato starch creates an impossibly crunchy coating that stays crispy even after sitting around, which honestly never happens because these little golden gems vanish within minutes.

You get tender, juicy chicken on the inside with that signature five-spice flavor that makes your taste buds do a little happy dance, plus the whole thing comes together in under an hour.

Ingredients List

This Taiwanese popcorn chicken recipe calls for simple ingredients that you probably already have hiding in your pantry, plus a few special touches that make all the difference.

• 2 medium chicken breasts
• 2 garlic cloves, minced
• 1/2 teaspoon ginger, grated
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1/2 tablespoon rice wine
• 1/2 teaspoon Chinese five spice powder
• 1 teaspoon sesame oil
• 1/2 cup sweet potato starch
• Vegetable oil (for frying)
• White pepper (to taste)

• Salt (to taste)
• Sweet potato starch creates a lighter, crispier coating than regular flour – you can find it at Asian grocery stores or order online, and it’s totally worth the hunt
• The sugar in the marinade helps with browning but also adds a touch of sweetness that balances the savory elements perfectly
• Five spice powder packs serious flavor punch with its blend of star anise, cloves, cinnamon, fennel, and peppercorns – a little goes a long way
• Deep frying means this isn’t exactly a health food but using fresh oil and draining well on paper towels helps cut down on excess grease

Step by Step Directions



Making this crispy Taiwanese popcorn chicken is surprisingly straightforward and takes less than an hour from start to finish.

• Cut the chicken breasts into 1-inch cubes – uniform pieces guarantee even cooking and that perfect bite-sized portion.
• Mix the marinade ingredients together – combine minced garlic, grated ginger, soy sauce, sugar, rice wine, Chinese five spice powder, and sesame oil in a bowl.
• Marinate the chicken for at least 30 minutes in the refrigerator – this step is essential for flavor penetration, though longer is even better if you have time.
• Roll each marinated chicken piece in sweet potato starch – make certain every piece is evenly coated for maximum crispiness.
• Heat vegetable oil to 350°F – test the temperature by dropping a pinch of sweet potato starch into the oil; it should sink halfway then float to the surface.
• Fry the chicken pieces one at a time for about 2 minutes – carefully drop each piece into the hot oil and turn at least once to guarantee even browning.
• Remove from oil and drain on paper towels – this helps eliminate excess grease while keeping the coating crispy.
• Season immediately with white pepper and salt while hot – the residual heat helps the seasonings stick better and penetrate the coating.

For easier mixing of the marinade ingredients, consider using a professional stand mixer to ensure all flavors are thoroughly combined and evenly distributed throughout the mixture.

Substitutions and Variations

• Go gluten-free by double-checking your starch choice – sweet potato starch is naturally gluten-free, but if you’re substituting, make sure you’re grabbing the right stuff.
• Make it extra garlicky – because there’s no such thing as too much garlic, and I’ll die on this hill.
• Add a touch of brown sugar instead of white – it brings a deeper, more complex sweetness that plays beautifully with the savory elements.

Additional Things to Serve With This Dish

This crispy, golden goodness deserves some seriously tasty sidekicks to make it a proper feast.

• Steamed jasmine rice – because sometimes you need something mild and fluffy to balance all that crunch and spice
• Asian cucumber salad – thinly sliced cukes tossed with rice vinegar, a pinch of sugar, and some chili flakes for that cool, invigorating contrast
• Taiwanese-style coleslaw – shredded cabbage mixed with a light sesame dressing, maybe some julienned carrots for color
• Sweet and sour dipping sauce – mix rice vinegar, sugar, and a tiny bit of ketchup for that nostalgic takeout ambiance
• Pickled daikon radish – those tangy, crunchy white strips you get at Asian restaurants that somehow make everything taste better
• Simple stir-fried vegetables – baby bok choy, snap peas, or whatever green things are lurking in your fridge, quickly tossed with garlic and soy sauce
• Cold Taiwan beer – okay, not exactly a side dish, but trust me on this one

Cooking Tips & Tricks (Chef’s Notes)

Mastering this addictive little chicken requires a few sneaky tricks that can make the difference between good and absolutely mind-blowing.

• Double-fry for ultimate crispiness – fry once at 325°F for about 90 seconds, let them rest for 2-3 minutes, then hit them again at 350°F for another minute until they’re golden perfection.
• Don’t skip the sweet potato starch – regular flour just won’t give you that signature glass-like crunch that makes Taiwanese popcorn chicken so special.
• Keep that oil temperature steady – too hot and you’ll get burnt outsides with raw centers, too cool and you’ll end up with greasy, soggy disappointment.
• Pat the chicken dry before marinating – excess moisture is the enemy of crispy coating, so grab those paper towels and show that chicken some love.
• Work in small batches – I know you’re hungry and want to dump everything in at once, but overcrowding drops the oil temperature faster than your motivation on Monday morning.
• Let the marinated chicken come to room temperature – cold chicken straight from the fridge into hot oil creates uneven cooking and nobody wants that drama.
• Use a thermometer for the oil – guessing temperatures is like playing cooking roulette, and the house usually wins.
• Season immediately after frying – hot oil-kissed chicken grabs onto salt and white pepper like it’s meant to be, but wait too long and the seasoning just sits there looking sad.

Nutritional Facts

This crispy Taiwanese favorite packs more nutrition than you might expect, though it’s definitely an indulgent treat worth every bite.

• Calories per serving – approximately 280-320 calories (based on 4 servings from 2 chicken breasts)
• Protein powerhouse – delivers about 25-30 grams of high-quality protein per serving to fuel your muscles
• Fat content – ranges from 12-18 grams depending on oil absorption during frying
• Carbohydrates – roughly 8-12 grams, primarily from the sweet potato starch coating and marinade sugars
• Sodium levels – moderate at around 400-600mg per serving, mainly from soy sauce and added salt
• Zero trans fats – when using quality vegetable oil for frying
• Rich in B vitamins – especially niacin and B6 from the chicken, supporting energy metabolism
• Contains selenium – an important antioxidant mineral from the chicken breast
• Minimal fiber – less than 1 gram since it’s primarily protein and coating
• Cholesterol content – approximately 70-85mg per serving from the chicken
• Iron boost – provides about 6-8% of daily iron needs
• Low in saturated fat – typically 3-4 grams per serving when properly drained

Fun “Did You Know?”

Ever wondered why this beloved street snack has such an addictive crunch that keeps you reaching for more?

I’ll share some fascinating secrets behind Taiwan’s popcorn chicken phenomenon. The sweet potato starch coating isn’t just for texture—it creates tiny air pockets that trap steam, making each bite incredibly juicy inside while staying crispy outside.

Originally called “yan su ji,” it translates to “salt crisp chicken.” Night market vendors traditionally use a special double-frying technique, though my single-fry method works perfectly at home.

The five-spice blend actually contains more than five spices, despite its name!