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Air Fryer Taiwanese Popcorn Chicken Recipe

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3.9 from 77 reviews

Crispy and flavorful Taiwanese Popcorn Chicken made easy with an air fryer. This recipe features marinated chicken thigh pieces coated in sweet potato flour and air-fried to golden perfection, served alongside crispy Thai basil leaves and a savory seasoning blend for an authentic snack or appetizer.

Ingredients

Chicken Marinade

  • 1 lb chicken thighs, cut into 1 inch pieces
  • 1 tablespoon garlic, minced
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon five spice powder
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon sugar
  • 1 tablespoon neutral oil
  • 1 egg

Coating

  • 1 cup sweet potato flour

Seasoning Mix

  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon five spice powder

Additional

  • Neutral oil for greasing and brushing
  • 1/2 cup Thai basil leaves

Instructions

  1. Marinate the Chicken: In a large mixing bowl, combine the chicken pieces with minced garlic, Shaoxing wine, soy sauce, salt, white pepper, garlic powder, five spice powder, chicken bouillon powder, sugar, oil, and egg. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, ideally overnight to maximize flavor absorption.
  2. Dredge the Chicken: Remove the marinated chicken from the fridge. Dredge each piece thoroughly in sweet potato flour, ensuring an even and complete coating on all sides for optimal crispiness.
  3. Prepare the Air Fryer: Lightly grease the air fryer basket with neutral oil to prevent sticking. Arrange the coated chicken pieces in a single layer inside the basket, working in batches if needed to avoid overcrowding which helps achieve a crisp texture. Brush the chicken pieces lightly with neutral oil before cooking.
  4. Air Fry the Chicken: Set the air fryer to 360°F (182°C) and cook the chicken for 10 minutes. After 10 minutes, flip the pieces, increase the temperature to 400°F (200°C), brush with more oil, and continue air frying for an additional 5 to 7 minutes or until the chicken is golden brown and crispy on the outside.
  5. Air Fry the Basil Leaves: While the chicken finishes, lightly grease the Thai basil leaves with neutral oil. Air fry them at 350°F (176°C) for 2 minutes until they become crispy but not burnt.
  6. Mix and Toss with Seasoning: In a small bowl, combine salt, white pepper, sugar, paprika, and five spice powder to create the seasoning mix. Once the chicken is done, transfer it to a large bowl, sprinkle the seasoning blend over the chicken, and toss well to coat. Serve immediately with crispy basil leaves for garnish and added flavor.

Notes

  • Marinating overnight enhances the flavor and tenderness of the chicken.
  • Sweet potato flour is essential for the authentic crispy texture; substituting with regular flour may change the coating’s crunchiness.
  • Make sure not to overcrowd the air fryer basket to get evenly crispy chicken.
  • Adjust seasoning to your taste preference, especially if you prefer it spicier or saltier.
  • Thai basil leaves are optional but add a distinctive aroma and crunch.
  • Use neutral oil like vegetable or canola oil for greasing and brushing to avoid altering the flavor.

Find it online: https://justsosavory.com/air-fryer-taiwanese-popcorn-chicken-recipe/