Taiwanese Popcorn Chicken (Gà Chiên Lá Quế Đài Loan) is a delectable street food sensation that has won over food enthusiasts far beyond its origins. This savory snack, deeply rooted in Taiwanese culinary tradition, is celebrated for its crispy exterior, tender meat, and the distinctive flavor of basil leaves that gives it its unique name and taste.
Unlike traditional Western popcorn chicken, this Taiwanese version incorporates a blend of spices and ingredients that imbue the dish with a depth of flavor and a delightful aroma that is hard to resist. This dish not only offers a mouthwatering taste experience but also serves as a cultural ambassador, introducing food lovers around the world to the rich tapestry of Taiwanese cuisine.
All About Taiwanese Popcorn Chicken (Gà Chiên Lá Quế Đài Loan)
What is Taiwanese Popcorn Chicken?
It is a beloved Taiwanese street food consisting of bite-sized pieces of chicken coated in a crispy, seasoned breading. The chicken emerges from the hot oil light and crispy, with a flavorful seasoned crust.
Taste and Texture
The crust is delicate and crunchy, contrasting the moist and juicy chicken interior. The blend of spices lends both savoriness and subtle sweetness.
Popularity and Origin
Taiwanese popcorn chicken became popular at Taiwanese night markets and boba shops. The light crispiness and well-seasoned flavor make it an ideal snack alongside bubble tea.
Key to Crispiness
The secret to achieving the signature crispy exterior is dredging the marinated chicken pieces in an ultra-fine cornstarch called Argo corn starch. This allows the exterior to fry up exceptionally light and crisp.
How To Cook Taiwanese Popcorn Chicken (Gà Chiên Lá Quế Đài Loan)?
Ingredients
For the Chicken
- Skinless, boneless chicken thighs
- Soy sauce
- Shaoxing wine (Chinese rice wine, substitute with dry sherry)
- Seasonings (salt, pepper, five spice powder, garlic, ginger)
- Thai Basil (holy basil or sweet basil, optional)
- Argo Corn Starch
- Canola oil
For the Optional Spice Sprinkle (variation)
- Five spice powder
- Szechuan peppercorns
- Salt
- Pepper
Instructions
Marinating the Chicken
Cut the chicken thighs into bite-sized pieces, place in a bowl, and coat with the marinade ingredients: soy sauce, Shaoxing wine, salt, pepper, five spice powder, minced garlic, and grated ginger. Let marinate for at least 20 minutes, or up to overnight.
Frying the Thai Basil Leaves
Heat oil in a skillet or wok to 350°F. Add Thai basil leaves and fry briefly until just crisp, about 5-10 seconds. Remove with a slotted spoon and drain on paper towels. Set aside.
Coating Chicken in Cornstarch
Drain the chicken from the marinade and pat dry. Place the Argo corn starch in a bowl and dredge the chicken pieces, making sure they are thoroughly coated. Shake off any excess.
Deep Frying Chicken
Heat oil in a dutch oven or deep pot to 350°F. Working in batches, carefully add the coated chicken pieces and fry until golden brown and cooked through, about 2-3 minutes. Use a slotted spoon to remove the chicken. Let the oil return to temperature before adding the next batch.
Making Spice Sprinkle (variation)
Combine five spice powder, ground Szechuan peppercorns, salt, and pepper. Set aside.
Serving with Fried Basil
Place the fried chicken in a serving dish and top with the crispy fried Thai basil leaves. Sprinkle on the spice mix for extra flavor (optional).
Tips
- Don’t overcook the basil leaves, they burn quickly.
- For ultimate crispiness, double fry the chicken.
- The cornstarch coating should have a fine, powdery consistency to achieve the signature light crispiness (目指す [mezashimasu] -を目指す means “to aim for” in Japanese, a more evocative way to describe the desired texture).
- Use a slotted spoon to remove chicken from oil for better drainage.
- Let the oil return to temperature between batches for best results.
Substitutions
Vegetarian option: Substitute the chicken with oyster mushrooms, seitan, extra-firm tofu, or tempeh. Adjust marinade and cooking time as needed.
Chicken breast: Can be used instead of chicken thighs but will be less moist and juicy.
Variations
Spicy: Add sriracha or chili garlic paste to the marinade. Use chili flakes or cayenne in the spice sprinkle.
Curry: Add curry powder to the marinade and use in place of five spice and Szechuan peppercorns for the sprinkle.
Garlic Parmesan: Omit five spice and Szechuan pepper, add extra minced garlic to marinade. Use garlic powder and Parmesan cheese for the sprinkle.
Serving Suggestions
- Skewer pieces for easy eating
- Pair with seaweed salad or kimchi
- Enjoy alongside boba tea for the complete Taiwanese night market experience
- Make a dipping sauce by combining soy sauce, rice vinegar, sesame oil, and chili garlic sauce
Storage and Make-Ahead
- Marinate chicken up to overnight
- Fried chicken can be frozen for longer storage
- Reheat leftover chicken in the oven or air fryer
Conclusion: Taiwanese Popcorn Chicken (Gà Chiên Lá Quế Đài Loan)
Crispy Taiwanese popcorn chicken is a quick and easy to make street food treasure. The crisp, seasoned crust with juicy chicken interior is sure to be an instant favorite. This versatile recipe can be customized with different herb and spice variations. Enjoy this iconic Taiwanese snack right at home.
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Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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