Taiwanese Popcorn Chicken (Yan Su Ji)
Bite-sized bites of five-spice marinated chicken thigh, double-fried until shatteringly crisp, tossed with fried basil.
About This Recipe
Taiwanese Popcorn Chicken is a real, traditional Taiwanese dish, known as Yan Su Ji. Bite-sized bites of five-spice marinated chicken thigh, double-fried until shatteringly crisp, tossed with fried basil.\n\nYan su ji is one of the most iconic Taiwanese night-market snacks, popularized from the 1970s onward as street vendors began deep-frying bite-sized marinated chicken pieces coated in sweet potato starch for extra crunch.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.
Ingredients
Serves 4
- 600 gboneless chicken thigh(cut into bite-sized pieces)
- 2 tbspsoy sauce
- 1 tbspShaoxing wine
- 1 tbspminced garlic
- 1 tspfive-spice powder
- 1 tspsugar
- 1egg
- 1 cupsweet potato starch
- 1 Lneutral oil(for frying)
- 1 cupfresh Thai basil leaves
- 1 tspfine sea salt(plus more to taste)
- 0.5 tspwhite pepper
Instructions
- 1
Marinate the chicken
Toss chicken pieces with soy sauce, Shaoxing wine, garlic, five-spice powder and sugar. Marinate for at least 30 minutes, or overnight for deeper flavor.
- 2
Coat
Mix in the egg, then dredge each piece thoroughly in sweet potato starch, pressing to help it adhere.
- 3
First fry
Heat oil to 160°C (325°F) and fry the chicken in batches for 4 minutes until just cooked through but pale; drain.
- 4
Rest
Let the chicken rest for 5 minutes so residual heat finishes cooking evenly.
- 5
Second fry
Raise the oil to 190°C (375°F) and fry the chicken again for 2 minutes until deeply golden and shatteringly crisp.
- 6
Fry basil and season
Quickly fry the Thai basil leaves for 15 seconds until crisp, then toss everything with salt, white pepper and the fried basil.
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Pro Tips
- →
The double-fry method is essential — the first fry cooks the chicken through, the second creates the signature ultra-crisp crust.
- →
Sweet potato starch gives a crunchier, more textured coating than cornstarch or flour — don't substitute if you can help it.
- →
Fry the basil very briefly; it crisps in seconds and burns just as fast.
Variations
- •
Add a chili-salt seasoning at the end for a spicier night-market style.
- •
A boneless chicken breast version works but needs shorter frying times to avoid drying out.
- •
Serve with a wedge of lime for a brighter, more modern presentation.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
History & Origin
Yan su ji is one of the most iconic Taiwanese night-market snacks, popularized from the 1970s onward as street vendors began deep-frying bite-sized marinated chicken pieces coated in sweet potato starch for extra crunch.
Frequently Asked Questions
Why isn't my coating crispy?
Skipping the double fry, or frying at too low a temperature, are the most common causes — check your oil temperature with a thermometer.
Can I bake this instead of frying?
You can, but the texture will be noticeably softer; a very hot oven (230°C/450°F) with oil-sprayed chicken gets closest, though the shatter-crisp effect won't fully replicate.
What if I can't find sweet potato starch?
Cornstarch is the closest widely available substitute, though the coating will be slightly less crunchy.
Nutrition Facts
Per serving (220g / 7.8 oz) · 4 servings total
Time Summary
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