Air Fryer Taiwanese Popcorn Chicken Recipe

These air fryer Taiwanese popcorn chicken are just as good or even better than the original deep-fried Taiwanese popcorn chicken. They turned out so crunchy and juicy without the extra calories so if you’re looking for a healthier alternative to this indulgent snack, you’ve come to the right place.

Taiwanese fried chicken is a popular street food in Taiwan and is commonly found in many bubble tea shops as a tasty treat to snack on. While there are many variations of Taiwanese popcorn chicken, the combination of the sweet, salty, and spicy flavors in this recipe is hard to resist! The addition of my secret ingredient – orange – also helps to tenderize the chicken and add a subtle citrusy flavor.

Crack open a beer or your favorite beverage and brace yourself because these are deliciously addicting and guilt-free!

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Why you’ll love this recipe

Taiwanese fried chicken is a beloved dish due to its delightful taste. The combination of spices, including Chinese five-spice powder and Sichuan pepper, gives it an exceptionally unique flavor. Five-spice powder gives it a mild spice and a warm, aromatic taste while Sichuan pepper adds that numbing and tingling sensation that keeps you coming back for more. 

As an iconic street food in Taiwan, it is usually served on paper trays or paper bags making them convenient to eat. The homemade version is no exception – you can easily pack them and enjoy them on the go or as a quick snack. The chicken stays super crispy even after frying which is a win-win if you ask me. 

To ensure that the chicken comes out perfectly juicy every time, I like using chicken thighs. Unlike chicken breast, which can be easily overcooked, chicken thighs are a fattier cut of meat, resulting in a moist, juicy, and fool-proof fried chicken. 

Lastly and most important of all, this air-fried version, as crispy and tasty as it is, is guilt-free. It uses way less oil than regular deep-fried popcorn chicken and cleanup is also a breeze!

Air Fryer Taiwanese Popcorn Chicken Ingredients & Substitutions

Sweet potato starch: A common ingredient in Taiwanese cuisine, it is known for its exceptionally light texture, giving a very crispy, crunchy outer coating for the chicken. It is less dense than cornstarch and flour. If you can’t find it, potato starch is a close substitute, although slightly denser.

Thai basil: Also known as Holy Basil, it has a stronger peppery, spicy, and sweet flavor. This is an essential component of Taiwanese fried chicken

Cooking oil spray: Helps the popcorn chicken crisp up and develop a beautiful golden brown color. I like to use avocado oil spray, but any neutral oil such as grapeseed, canola, vegetable, or sunflower seed oil will do.

Chicken Marinade Ingredients & Substitutions

Chicken thighs: The juiciest and most flavorful part of chicken. I love using chicken thighs because it’s hard to overcook. But if you prefer a leaner option like chicken breast, it will definitely work. 

Garlic cloves: For seasoning, aroma, and flavor

Soy sauce: Seasons the chicken by adding savoriness and umami. My go-to is by the brand Pearl River Bridge.

Shaoxing wine: Gives the chicken a distinct aroma and restaurant-quality flavor. This can be substituted with dry sherry or mirin.

Orange juice: Helps to tenderize the chicken and gives it a delightful citrusy undertone

Salt: For seasoning

Sugar: Helps to balance out the flavors of the seasoning ingredients

Chinese five-spice powder: A mix of star anise, Chinese cinnamon, cloves, Sichuan pepper, and fennel seeds. It adds a warm aroma and slight spice to the chicken.

White pepper powder: For added peppery, spicy taste

Egg white: Used as the binder between the chicken and sweet potato starch

Sichuan-White Pepper Seasoning Ingredients & Substitutions

White peppercorns: For spice and peppery flavor. This can be substituted with white pepper powder

Sichuan peppercorns: Adds spice and a numbing, tingling sensation on the tongue that makes the chicken popcorn satisfying to eat.

Salt: For seasoning

Sugar: Helps to balance the flavor of the spices

How to Prepare Air Fryer Taiwanese Popcorn Chicken

Step 1: Cut the chicken

Cut the chicken thighs into 1-inch thick pieces. 

Step 2: Marinate the chicken pieces

Transfer the chicken to a medium-sized mixing bowl. Add grated garlic, soy sauce, Shaoxing cooking wine, orange juice, salt, sugar, Chinese five-spice powder, and white pepper.

Mix well and marinate for at least 1 hour or overnight.

Step 3: Prepare the seasoning mix

For the Sichuan white peppercorn seasoning, heat a small pan over medium-low heat. Then, add Sichuan peppercorns and white peppercorns (if using whole). Toast for 2 to 3 minutes, making sure to constantly stir to prevent the spices from burning.

Remove from the heat then grind into a powder using a spice grinder or mortar and pestle. Transfer to a bowl then add salt and sugar. Mix then set aside for later.

Step 4: Preheat the air fryer

Preheat the air fryer to 400F (205C). 

Step 5: Add egg white to marinated chicken

Crack an egg and separate the white from the yolk. Add the egg white to the marinated chicken and mix until combined. 

Step 6: Coat chicken pieces with potato starch

To a small mixing bowl, add sweet potato starch. Coat each piece of chicken well on all sides. Optional, but highly recommended – sprinkle a few droplets of water into the sweet potato starch to create small beads. This will create crispy crunchy bits on the chicken.

Step 7: Arrange chicken in air fryer basket

Arrange the chicken in the air fryer basket, making sure they have ample space on all sides. Make sure they do not touch!

Step 8: Spray oil on the chicken pieces

Spray both sides of the chicken with cooking oil spray then air fry for 5 minutes. 

Step 9: Flip and spray again

Flip the chicken then spray with cooking oil spray. Air fry for another 5 minutes. 

Step 10: Fry Thai basil leaves

Toss the Thai basil leaves into the air fryer with the chicken, and spray with cooking oil spray. Air fry for 5 more minutes or until brown and crispy. 

Step 11: Season the chicken with spice mix

Sprinkle the Sichuan white pepper seasoning on top of the chicken. Serve and enjoy!

Preparation Tips for Air Fryer Taiwanese Popcorn Chicken

Here are some helpful tips for making the best air fryer Taiwanese popcorn chicken at home:

• Cut the chicken thighs into uniform-sized pieces for even cooking.
• When breading the chicken, make sure to coat all sides and get into the crevices. Be sure to shake off the excess otherwise, it will turn dense and chunky instead of crispy.
• Do not overcrowd the air fryer basket. Make sure that there is enough space around each piece of the breaded chicken so that all sides can crisp up beautifully. If you’re working with a small air fryer basket, I recommend air frying in batches. To keep the cooked chicken warm, you can store them in a preheated 250F oven until all the chicken is done cooking. 
• Spray the chicken pieces liberally with cooking oil. This will help them crisp up and turn golden brown.
• Once the chicken pieces are done cooking, season them immediately with the Sichuan spice mix. The residual heat will help the spices adhere to the chicken more, and the flavor will also release better.
• Serve the Taiwanese popcorn chicken hot. The fresher, the better!

Frequently Asked Questions

What is popcorn chicken made of?

Popcorn chicken is usually made of boneless, skinless chicken pieces that are seasoned, breaded, and fried to golden brown perfection. Chicken thigh is a great choice because it is the most flavorful part of the chicken. It also stays juicy and moist compared to chicken breast, which is leaner and has the tendency to dry out when overcooked.

Where did Taiwanese popcorn chicken come from?

The origin of Taiwanese popcorn chicken is unclear, but it is said to be an innovation of karaage, a Japanese-style fried chicken. Taiwanese chicken became popular as a snack sold at stalls in night markets. Today, this bite-sized delicious fried chicken is a beloved snack worldwide!

How do you crisp chicken in an air fryer?

Cooking oil spray helps air-fried chicken crisp up. It facilitates the browning and helps heat to transfer evenly, making the chicken golden brown and crunchy all around. Without oil, the air-fried chicken will still be fully cooked but will lack crispiness and color. 

Why is my air-fried chicken so dry?

The air fryer chicken turns out dry if it is overcooked. This could happen by either cooking the chicken at too high a temperature or for a longer period of time than what is recommended. Depending on the type of air fryer you’re using, will also affect the cooking process. If you’re following the recommended cooking temperature and cooking time but the chicken is still coming out overcooked, reduce the cooking time by a minute or two. 

What is the difference between Karaage and Taiwanese popcorn chicken?

Both karaage and Taiwanese popcorn chicken are delicious and popular Asian chicken recipes. However, they differ in terms of flavoring, coating, and presentation style. Karaage is a Japanese-style fried popcorn chicken that is usually marinated in soy sauce, ginger, and garlic, giving it a rich savory, and umami taste. On the other hand, Taiwanese fried chicken is seasoned with five-spice powder and Sichuan peppercorn, giving it a warm, spicy, and aromatic flavor. It’s also served with fried Thai basil. Karaage is coated with flour or potato starch which is usually denser than Taiwanese fried chicken which is breaded with sweet potato starch, which is significantly lighter. Lastly, for the presentation and serving, karaage is a common appetizer or main dish sold at restaurants and eateries. It is usually served with a slice of lemon on the side for drizzling on top of the chicken. On the other hand, Taiwanese fried chicken is popularly sold in food stalls on the street in paper bags or trays, making them an easy, delicious on-the-go snack! 

Looking for more easy and delicious chicken recipes?

Easy Chicken Katsu — If you’re a fried chicken lover or a fan of Japanese cuisine, this crispy and juicy chicken katsu recipe will surely satisfy you! The combination of the beautiful golden brown exterior coupled with the tender and juicy interior makes this incredibly irresistible.

Korean Fried Chicken Bao — If you like Korean fried chicken, wait until you try this sweet and spicy Korean fried chicken bao. The chicken is double-fried for a super crispy exterior and glazed with a delicious garlicky gochujang sauce. 

Crispy Chicken Gizzards — These are the crispiest and crunchiest fried chicken gizzards you’ll ever have! They’re so incredibly tender on the inside with a chewy and crunchy texture on the outside.

Honey Butter Fried Chicken — Here’s the crispy, juicy, and delicious Honey Butter Korean-style Fried Chicken that you can make at home! The double-fried chicken is smothered in a rich and indulgent honey butter sauce that’s sweet, savory, and finger-licking-good.

Fried Chicken Bao with Thai Basil Aioli — Soft, fluffy bao buns are filled with Taiwanese fried chicken but instead of frying the basil leaves, I made a super rich and flavorful Thai basil aioli. The sauce is creamy, tangy, a little spicy, and goes perfectly with the crispy chicken and fluffy bao.