TAIWANESE POPCORN CHICKEN

TAIWANESE POPCORN CHICKEN

Bring the flavor of Taiwan’s night markets to your kitchen with this Taiwanese Popcorn Chicken (Yan Su Ji). Crispy, bite-sized fried chicken tossed in warm aromatics and finished with that signature sweet-spicy fragrance. The secret to the unmistakable flavor? NPG Five Spices Powder, a ready-to-use blend that delivers the iconic “one-of-a-kind” aroma and balanced taste in every bite.

NPG Five Spices Powder is made from star anise, bay leaves, cinnamon, cumin, and Sichuan peppercorn, designed to bring together the classic five tastes. Sweet, sour, bitter, salty, and pungent/spicy in one convenient seasoning that’s perfect for meats, rice, lentils, and more.

Ingredients (Serves 3–4)

Chicken & Marinade

  • 1 lb (450g) boneless chicken thighs (best for juiciness), cut into 1-inch pieces

  • 2 tbsp soy sauce

  • 1 tbsp rice wine or NPG Shaoxing wine (optional but very traditional)

  • 2 cloves garlic, minced

  • 1 tsp sugar

  • 1 tsp NPG Five Spices Powder

  • 1/2 tsp salt

  • 1/2 tsp white pepper or black pepper

  • 1 egg (optional, helps coating cling)

Crispy Coating

  • 1/2 cup cornstarch

  • 1/2 cup sweet potato starch (or use all cornstarch if needed)

  • 1/2 tsp NPG Five Spices Powder

  • 1/2 tsp baking powder (optional for extra crisp)

Frying & Finish

  • Neutral oil for frying (enough for 1–2 inches in your pan)

  • 1–2 tsp NPG Five Spices Powder (for tossing at the end)

  • 1/2 tsp chili powder or chili flakes (optional)

  • Salt to taste

Optional Taiwanese-Style Add-ons (Highly Recommended)

  • Thai basil leaves (for frying quickly at the end)

  • Fried garlic chips (optional)

  • Sliced chilies (optional)

Directions

1) Marinate the Chicken

In a bowl, mix chicken with soy sauce, rice wine, garlic, sugar, salt, pepper, and 1 tsp NPG Five Spices Powder.
Marinate for 20–30 minutes (or up to overnight for deeper flavor).

2) Coat for Crispiness

In a separate bowl, combine cornstarch, sweet potato starch, 1/2 tsp NPG Five Spices Powder, and baking powder (if using).
Toss the marinated chicken until each piece is well coated.
Let it rest 5 minutes to hydrate the starch slightly, this helps create that crunchy shell.

3) Fry Until Golden & Crispy

Heat oil to 350°F / 175°C.
Fry chicken in batches (do not overcrowd) for 4–6 minutes until golden and cooked through.
Drain on a rack or paper towels.

Extra-crispy night market tip:
Let the chicken rest 2–3 minutes, then fry again for 45–60 seconds for a crunchier finish.

4) (Optional) Quick-Fry the Basil

If using Thai basil, carefully drop a handful into the oil for 5–10 seconds until crisp (it happens fast).
Remove immediately and drain.

5) Season Like Street Food

While hot, toss chicken with:

  • 1–2 tsp NPG Five Spices Powder

  • a pinch of salt

  • chili powder/flakes (optional)

Add fried basil and garlic chips if using.

Serving Tips

  • Serve as a snack with iced tea or soda

  • Pair with steamed rice, cucumber salad, or pickled veggies

  • Add to a rice bowl with a drizzle of mayo or sweet chili sauce

Quick Notes & Customization

  • Chicken thighs stay juicier than breasts when fried.

  • Sweet potato starch gives that signature Taiwanese crunch (cornstarch still works well if that’s what you have).

  • Want it more aromatic? Add a little more NPG Five Spices Powder at the end rather than in the marinade.

This recipe is the perfect way to showcase the warm, spicy-sweet aroma of NPG Five Spices Powder. An easy seasoning that instantly upgrades chicken, rice bowls, and everyday meals.

Try it today and bring Taiwanese night market flavor straight to your kitchen.

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