Crispy, golden bites of marinated chicken, fried to perfection and tossed with fragrant Thai basil, chili, and a dusting of five-spice—this beloved Taiwanese street food, known as Yan Su Ji, is bold, crunchy, and completely irresistible. Often served piping hot in paper cones at night markets, it’s now a snack you can recreate at home with authentic flavor and satisfying texture.
Why You’ll Love This Recipe
Taiwanese Popcorn Chicken offers a delicious balance of salty, aromatic, and slightly spicy flavors in each bite. The double-frying technique ensures a signature crunch, while the marinade gives the chicken a deeply savory profile. The addition of crispy Thai basil and sliced chili brings a unique herbal fragrance and visual appeal. It’s perfect as an appetizer, a game-day snack, or part of an Asian-inspired meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon garlic powder
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 1/2 cup sweet potato starch (or cornstarch)
- 1 egg white
- Fresh Thai basil leaves (a small handful)
- Vegetable oil, for frying
- 1 fresh red chili, sliced
- Lemon wedges, for serving
Directions
- In a large bowl, combine soy sauce, rice wine, garlic powder, five-spice powder, white pepper, sugar, and chicken. Mix thoroughly and marinate for at least 30 minutes.
- Just before frying, mix the egg white into the chicken to help the coating stick.
- Dredge each marinated chicken piece in sweet potato starch, ensuring an even coating.
- Heat about 2 inches of oil in a deep frying pan or wok to 350°F (175°C).
- Fry the chicken in small batches for 2–3 minutes, or until lightly golden and crisp. Drain on a paper towel.
- Carefully fry Thai basil leaves for a few seconds until crisp (they may splatter). Remove and drain.
- Increase the oil temperature slightly and refry the chicken for 1 minute to achieve a double-crisp texture.
- Plate the chicken and top with fried basil and sliced red chili. Serve with lemon wedges on the side.
Servings and timing
Servings: 3–4 servings
Prep time: 15 minutes (plus 30 minutes marinating)
Cook time: 10–12 minutes
Total time: 55 minutes
Variations
- Air fryer version: Lightly spray coated chicken with oil and cook in an air fryer at 400°F (200°C) for 12–15 minutes, flipping halfway through.
- Spicy version: Add chili powder or a pinch of cayenne to the starch coating.
- Gluten-free option: Use tamari instead of soy sauce and confirm all other ingredients are certified gluten-free.
- Vegetarian version: Substitute firm tofu or oyster mushrooms for chicken, marinate and fry similarly.
- Sweet twist: Add a dusting of powdered plum or five-spice sugar for a classic Taiwanese snack shop finish.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a preheated oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispness. Avoid microwaving, as it softens the coating.
Basil leaves are best enjoyed fresh and are not recommended for reheating.
FAQs
What is sweet potato starch and why use it?
Sweet potato starch creates a light, ultra-crispy coating that is signature to Taiwanese fried foods. Cornstarch can be used, but the texture will differ slightly.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs remain juicier and more flavorful after frying.
Why do I need to double fry?
Double frying makes the chicken extra crispy and helps it stay that way even after cooling slightly.
Can I skip the Thai basil?
You can omit it, but it adds authentic aroma and a crunchy contrast. Use sparingly if trying it for the first time.
Is this dish spicy?
The base recipe is mild; the heat comes from optional chili slices or added spices.
How can I make this ahead of time?
You can marinate and dredge the chicken in advance, then fry just before serving for best texture.
What kind of oil should I use?
Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.
How do I keep the chicken crispy?
Serve immediately after frying or keep warm in a low oven (around 200°F) while frying the remaining batches.
Can I serve this with a dipping sauce?
Yes, try a garlic soy sauce, spicy mayo, or sweet chili sauce for dipping.
What other dishes pair well with Yan Su Ji?
Serve with sticky rice, stir-fried greens, or bubble tea for a complete Taiwanese-style meal.
Conclusion
Taiwanese Popcorn Chicken (Yan Su Ji) brings the vibrant, bold flavors of night market street food into your kitchen with minimal effort and maximum reward. With its crisp texture, savory marinade, and aromatic basil, it’s an irresistible dish for snacking, entertaining, or satisfying your cravings for something crispy and deeply flavorful. Once you try it, you’ll understand why this dish has become a global favorite.
Print
Taiwanese Popcorn Chicken (Yan Su Ji)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Taiwanese
- Diet: Halal
Description
Crispy, golden bites of marinated chicken, fried to perfection and tossed with fragrant basil, chili, and a touch of five spice—this iconic Taiwanese street snack is bold, crunchy, and absolutely addictive.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon garlic powder
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 1/2 cup sweet potato starch (or cornstarch)
- 1 egg white
- Fresh Thai basil leaves (a small handful)
- Vegetable oil, for frying
- 1 fresh red chili, sliced
- Lemon wedges, for serving
Instructions
- In a large bowl, combine soy sauce, rice wine, garlic powder, five-spice powder, white pepper, sugar, and chicken. Mix well and marinate for at least 30 minutes.
- Just before frying, mix the egg white into the chicken, then dredge each piece in sweet potato starch to coat.
- Heat about 2 inches of oil in a deep pan to 350°F (175°C).
- Fry chicken in small batches for 2–3 minutes, until lightly golden. Drain on a paper towel.
- Fry Thai basil leaves for a few seconds until crispy. Be cautious—they may splatter.
- Increase oil heat slightly, then refry the chicken for 1 minute to double crisp. Drain.
- Plate chicken and top with fried basil and chili slices. Serve with lemon wedges.
Notes
- For best results, use sweet potato starch for the signature Taiwanese crispiness.
- Double frying ensures a crunchy texture that lasts.
- Serve immediately for optimal crispiness and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 95mg
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