The Best Popcorn Chicken With Sweet Basil (Popular Taiwanese Str

Print PrintShare with Friends


I prepare and serve this popcorn chicken at a small cafe in Seattle. *** For this recipe, you may use boneless pork loin chop (pounded down 1/4 inch thick), chicken wings, drumsticks, or chicken breast. You must try the Potato Starch! It gives the chicken a light and pleasant crisp! The basil can be eaten together with the chicken. It's a delicious combo.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 cup thick soy sauce (use Kimlan brand 'Soy Paste', or a thick Terriyaki paste, but try the Soy paste. It has a better fla)
  • add   10 ounces sweet potato flour (aka SWEET POTATO starch, used for the coating of chicken)
  • add   1/4 cup sweet cooking rice wine (Try Kikkoman brand Aji-Mirin or any other brand)
  • add   sweet fresh Thai basil (not the Italian Basil)
  • add   2 whole garlic cloves, minced. (cut a few into chips so that you can eat those deep fried too. it's really tasty!)
  • add   3 tablespoons white pepper
  • add   1 teaspoon sesame oil
  • add   3 tablespoons honey or sugar or brown sugar (sugar or brown sugar = 2 tablsp)
  • add   1 teaspoon Chinese five spice powder (you can choose to omit this ingredient if you absolutely cannot find it , but it adds such a wonderf)
  • add   1 (3 lb) package boneless skinless chicken thighs (Cut into bite size pieces)


  1. Combine all the ingredients, except the chicken, in a dish or bowl. Mix wel.
  2. Cut Chicken into bite size pieces.
  3. Combine the mixture and the chicken together.
  4. Marinade overnight. (this can keep in the fridge for a few days).
  5. TO Fry: Heat oil to 390 degrees (anywhere from 375-390 should be fine).
  6. Thoroughly, coat the chicken with Potato Starch.
  7. Deep fry in small batches until medium golden brown. (about 1.5 mins ).
  8. Toss with Fresh Basil. You could also add the fresh basil into the oil, with the chicken, for the last 3 secs of frying, but the basil will lose some of its flavor. Be careful of the hot oil splattering when you add in basil.
  9. Finally, you can sprinkle some extra pepper, salt, and 5 spice onto the chicken if you'd like.
  10. Enjoy!