Popcorn chicken

    27 min

    Straight from Taiwan, these savoury chicken bites are addictively moreish. Chinese five-spice, ginger and soy sauce flavour the crispy batter.


    London, England, UK
    5 people made this

    Serves: 4 

    • 675g skinless chicken thigh and breast fillets, cut into bite-sized pieces
    • 2 cloves garlic, finely chopped
    • 2 teaspoons grated ginger
    • 1 teaspoon Chinese five-spice powder
    • 1 teaspoon white pepper
    • 1 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 1 tablespoon soy sauce
    • 1 dash rice wine vinegar
    • 1 egg
    • 100g sweet potato flour or tempura batter mix, or as needed
    • 1L groundnut oil for frying
    • To garnish
    • 1 bunch Thai basil leaves, chopped
    • 2 spring onions, chopped
    • white pepper, to taste
    • salt, to taste

    Prep:10min  ›  Cook:7min  ›  Extra time:10min  ›  Ready in:27min 

    1. Combine chicken pieces, garlic, ginger, five-spice powder, white pepper, salt, cayenne, soy sauce and rice wine vinegar in a large bowl. Let marinate for 10 minutes.
    2. Heat oil in a deep-fryer or large saucepan to 200 degrees C.
    3. Lightly beat egg with a bit of water. Dip chicken pieces one at a time in the egg, then dredge in the sweet potato flour or tempura batter mix, shaking off any excess. Immediately transfer to the hot oil and fry in batches until golden brown, 5 to 8 minutes. Drain on kitchen paper.
    4. Serve chicken sprinkled with basil leaves, spring onion, white pepper and salt.

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    Average global rating:

    Reviews in English (5)


    Excellent recipe. I don't use the five-spice, but add fish sauce instead. My family loves it dipped in sweet chili sauce.  -  23 Feb 2019  (Review from Allrecipes US | Canada)


    Just made this for supper and my finicky hubby polished off his portion and more, in record time, with glowing compliments! The only changes I made were: to use 2 large chicken breasts, cut into bite-sized pieces; and to reduce salt to a pinch, as soya sauce and vinegar did the trick for our taste. Really enjoyed these crispy , flavourful morsels. Will use this dredging method, with tempura batter mix and different flavourings again with chicken and think it would be great with fish or shrimp as well!!  -  16 Jun 2018  (Review from Allrecipes US | Canada)


    OK, confession - I didn't make it, but I *do* live in Taiwan and can guarantee this will be delicious. ??? is one of the best Taiwanese snacks around, and it looks to me like the recipe is spot on. Since it's really inexpensive to buy here, and because I'm terribly lazy, I'll just keep getting it from street vendors. Those of you who don't have that option, give this recipe a try.  -  05 Jun 2018  (Review from Allrecipes US | Canada)