Air Fryer Taiwanese Popcorn Chicken

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A healthy air fryer Taiwanese popcorn chicken recipe that's reminiscent of the crispy, crunchy, and juicy night market snack.

Air fryer Taiwanese popcorn chicken with Thai basil.

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How do I air fry popcorn chicken?
Ingredients
Instructions
Storage
FAQs
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Taiwanese popcorn chicken is a delicious staple at the night markets. This air fryer popcorn chicken recipe makes these bite-sized pieces of fried chicken a healthier and easier alternative. With the right spices and just a touch of potato starch and cornstarch, you'll get the same crispy, crunchy, juicy pieces you'd find in the heart of Taiwan.

If you're looking for a chicken dish that goes great with rice, you can also try my spicy Szechuan chicken recipe or for something that has some delicious sauce, my Kung Pao chicken recipe (with no peanuts!).

How do I air fry popcorn chicken?

Air fryers are like miniature convection ovens. By circulating hot air within the small chamber, it helps to emulate the same environment an oven would, thus helping to crisp up the chicken with minimal oil. The important thing to note is to dust off as much cornstarch as you can when moving the chicken pieces into the air fryer.

Plus, making popcorn chicken in the air fryer makes for much easier clean up! Simply soak your basket with soapy water afterwards.

If you're as much of a fan of air fryers as me, try my 15-minute air fryer salt and pepper tofu, Chinese Five Spice Air Fryer Chicken Wings or air fryer Korean chicken wings.

Ingredients

Chicken thighs: Make sure you're using boneless, skinless chicken thighs for easy preparation. This cut will yield the juiciest pieces. However, even if you're not able to find boneless, skinless thighs, you can always use the bones to make a delicious chicken broth and air fry the skins after for some paleo chicken skin strips.
Chinese five spice powder: Five spice powder is a delectable mix of spices that add fragrance to any dish.
Onion powder
Garlic powder
White pepper powder
Chili powder: I like adding just a touch of chili powder for a bit of a kick, but you're free to omit to your liking.
Salt
Light soy sauce
Corn starch and potato starch: The potato starch helps to replicate the same texture you find with Taiwanese fried popcorn chicken, but might not be easily found at supermarkets. We'll use a 50/50 mixture of the two starches, but if you don't have potato starch, feel free to sub completely with cornstarch.
Thai basil: If you don't have Thai basil, you can use any basil found at the grocery stores although the flavor profile will be slightly different.

Instructions

Cut chicken thighs into 1 inch cubes. Pat dry.
Combine five spice powder, onion powder, garlic powder, white pepper, salt, and soy sauce into a bowl. Mix well.
Marinade chicken thighs in spice mix and set aside for 30 minutes.
Prepare air fryer, pre-heat for 7 minutes at 400 F.
While air fryer is pre-heating, mix 50/50 potato starch and corn starch. Lightly dredge thigh pieces with starch mix. I use a pair of chopsticks to roll and dust off. You can also put the starch mixture in a plastic bag and shake it up with the chicken thighs to ensure even coating.
Spray the basket with a neutral oil. Place thighs into air fryer and ensure there is space between each piece. Spray the top of the chicken lightly. Cook at 400 F for 6 minutes.
After 6 minutes, turn each piece over and cook for another 6 minutes.
Lower the temperature to 375 F, shake the basket up. Cook for another 4-5 minutes.
If your air fryer is smaller, you may need to do this in 2 batches.
In your last batch, spray your basil with a bit of oil and add in for the last 4-5 minutes to crisp up with the chicken.

Storage

Allow the chicken to cool complete and store in an airtight container. Store the popcorn chicken in the refrigerator for up to 3-4 days, reheat in the air fryer at 350°F (175°C) for a few minutes until heated through and crispy again.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes, you can substitute chicken breast for chicken thighs in this recipe. However, be cautious of overcooking, as chicken breast tends to dry out faster than thighs.

Is there a substitute for Chinese five spice powder if I don't have it on hand?

If you don't have Chinese five spice powder, you can make a simple substitute by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns. However, the flavor profile may vary slightly.

Can I skip the marinating step or marinate the chicken for longer than 30 minutes?

While marinating for at least 30 minutes allows the flavors to penetrate the chicken, you can marinate it longer for a more intense flavor. Alternatively, you can skip the marinating step if you're short on time, but the flavor may not be as pronounced.

Can I use other types of starch for coating the chicken?

Yes, if you don't have potato starch or corn starch, you can use arrowroot starch or tapioca starch as alternatives. They serve the same purpose of providing a crispy coating to the chicken.

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165°F (75°C) as measured by a meat thermometer, or when the juices run clear and there is no pinkness in the center of the chicken pieces.

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5 from 36 votes