Spicy Taiwanese Popcorn Chicken

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!