air fryChickenInfluencer Recipe

Spicy Taiwanese Popcorn Chicken

By Julia Vuong

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2 Servings

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35 Minutes

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Easy

Taiwanese Popcorn Chicken served in a paper-lined bowl, topped with crispy Thai basil leaves and a dusting of chili powder, set on a wooden board with a white tiled background.
Red background with darker red circles

Recipe Details

Course: Main Course

Difficulty: Easy

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 Minutes

Cooking Technique: Air Fry

Cuisine: Taiwanese

Yield: 2 Servings

Ingredients

  • 1 lb. boneless skinless chicken thighs
  • 1 tbsp. soy sauce
  • 1 tbsp. Shaoxing wine
  • 1 tsp. five spice powder
  • 4 garlic cloves, minced
  • 1 egg white
  • 1 tbsp. cornstarch
  • 1 tbsp. flour
  • ¾ cup coarse sweet potato starch
  • 2 tbsp. avocado oil spray
  • ½ cup Thai basil
  • For the Seasoning Mix
  • ½ tsp. garlic salt
  • ½ tsp. garlic powder
  • ½ tsp. chili powder
  • ½ tsp. five spice powder
  • ½ tsp. cayenne pepper (adjust for spice level)
  • ½ tsp. sugar
  • ½ tsp. white pepper

If you’ve never made Taiwanese popcorn chicken at home, this air fryer version is about to change your snack game. It’s juicy, crispy, and packs that perfect five spice and chili kick. No deep fryer needed—just a solid marinade, sweet potato starch, and your trusty air fryer. It tastes like night market vibes but in your kitchen. Make extra, because it disappears fast. 

 

INSTRUCTIONS

  1. In a bowl, combine chicken pieces with soy sauce, Shaoxing wine, five-spice powder, minced garlic, and egg white. Let it marinate in the fridge for 30 minutes (or up to 2 hours for more flavor). 
  2. Right before cooking, add cornstarch and flour to the marinated chicken and toss to coat. Then dredge each piece in sweet potato starch so it's fully coated and textured. 
  3. Preheat your air fryer to 375°F / 190°C for 3–5 minutes.
  4. Spray the basket with oil. Place the chicken pieces into the basket in a single layer (do in batches if needed). Lightly spray the chicken with oil to help crisp it up. Air Fry at 375°F / 190°C  for 12–15 minutes, shaking halfway through until golden and crispy. 
  5. Toss the Thai basil leaves in a little oil and Air Fry for 1–2 minutes at 300°F / 149°C until crisp (watch closely). 
  6. Mix all spicy seasoning ingredients together. Sprinkle over the hot chicken right after air frying and toss to coat evenly. Enjoy!

About the chef

Julia Vuong

Julia Vuong

Hi, I’m Julia! I’m all about making fun, easy recipes that bring joy to the kitchen. I’m Chinese and Vietnamese, and I love sharing dishes from my culture while also finding inspiration from flavors around the world. To me, the kitchen is a place for creativity, curiosity, and connection. It’s totally okay to make mistakes along the way, that’s part of the fun! Let’s cook, explore, and enjoy the process together.

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