Yan su ji, Taiwanese popcorn chicken, is bite sized pieces of boneless thigh marinated in soy, garlic, and five spice, coated in sweet potato starch, double fried until shatteringly crisp, and tossed with fried Thai basil and a dusting of five spice salt. You make it by marinating the chicken for at least thirty minutes, coating it in starch right before frying, frying twice for maximum crunch, then finishing with basil fried in the same hot oil.
The dish is one of the most iconic snacks sold at Taiwanese night markets, where it is typically served in a paper bag, still hot, dusted with seasoning and a scattering of crisp fried basil leaves. Its popularity has carried it well beyond Taiwan, showing up on menus across Asian American communities as a signature night market food.
What defines great yan su ji is the crunch holding up even after the chicken cools slightly, which almost nobody gets right on the first try without the double fry step.
What Actually Matters
The technique that makes or breaks this dish is the double fry. Frying the chicken once at a lower temperature cooks it through without over browning the coating, and a second fry at a higher temperature immediately before serving drives out residual moisture and locks in a shattering crust. Skip the second fry and the coating turns soft and chewy within minutes as steam from the chicken softens it from the inside out.
Taiwanese Popcorn Chicken
Serves 4
Prep time: 40 minutes (includes marinating) | Cook time: 15 minutes | Total time: 55 minutes
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing rice wine
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon five spice powder, plus 1/2 teaspoon for finishing
- 1 teaspoon sugar
- 1 cup sweet potato starch
- 4 cups vegetable oil, for frying
- 1 cup fresh Thai basil leaves
- 1/2 teaspoon salt, for finishing
Method
- In a bowl, combine the chicken with soy sauce, rice wine, garlic, ginger, 1 teaspoon five spice, and sugar. Mix well and marinate at least 30 minutes, or up to overnight in the fridge.
- Just before frying, toss the marinated chicken in the sweet potato starch, coating each piece evenly and shaking off excess.
- Heat the oil in a heavy pot to 325 degrees F. Fry the chicken in batches for 3 to 4 minutes, until cooked through but pale golden. Remove to a wire rack.
- Increase the oil temperature to 375 degrees F. Fry the chicken a second time, in batches, for 1 to 2 minutes, until deep golden and crisp.
- Carefully fry the basil leaves in the hot oil for 10 to 15 seconds, until crisp and translucent. Remove immediately.
- Toss the fried chicken with the fried basil, remaining five spice powder, and salt.
- Serve immediately while hot and crisp.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 420 |
| Protein | 32g |
| Fat | 22g |
| Carbohydrates | 22g |
Nutrition values are a calculated estimate for home cooking, not lab verified.
Tips and Variations
Chicken breast works if you prefer leaner meat, though thigh stays juicier through the double fry. You can marinate the chicken up to a day ahead and keep it covered in the fridge, which actually deepens the flavor. This dish does not reheat well and is best eaten fresh, though leftovers can be re-crisped briefly in a hot oven or air fryer.
Frequently Asked Questions
Can I bake or air fry this instead?
An air fryer at 400 degrees F for 12 to 15 minutes, shaking halfway, gets reasonably close, though it won't match deep frying's crunch.
Why did my coating turn soggy?
Skipping the second fry is the most common cause. The first fry cooks the chicken, the second locks in the crunch.
What can I use instead of sweet potato starch?
Cornstarch or potato starch both work as substitutes, though the crust will be slightly less crisp.
Is Thai basil necessary?
It's traditional and adds a distinct anise note when fried, but the dish is still good without it if you can't find it.
How spicy is this dish?
Not spicy at all in its classic form. Some stalls offer a chili salt version, but the base recipe is mild and savory.
More from Wine Drop Cookery
This recipe is part of our Taiwanese recipes collection. For the tools this fry needs, see our pots and pans and kitchen essentials collections, or browse everything we carry.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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