Bite-sized bites of five-spice marinated chicken thigh, double-fried until shatteringly crisp, tossed with fried basil.
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.
Serves 4
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.
Mix in the egg, then dredge each piece thoroughly in sweet potato starch, pressing to help it adhere.
Heat oil to 160°C (325°F) and fry the chicken in batches for 4 minutes until just cooked through but pale; drain.
Let the chicken rest for 5 minutes so residual heat finishes cooking evenly.
Raise the oil to 190°C (375°F) and fry the chicken again for 2 minutes until deeply golden and shatteringly crisp.
Quickly fry the Thai basil leaves for 15 seconds until crisp, then toss everything with salt, white pepper and the fried basil.
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.
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.
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.
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.
Skipping the double fry, or frying at too low a temperature, are the most common causes — check your oil temperature with a thermometer.
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.
Cornstarch is the closest widely available substitute, though the coating will be slightly less crunchy.
Per serving (220g / 7.8 oz) · 4 servings total
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