If you’ve ever strolled through a Taiwanese night market, you’ve probably been lured in by the irresistible aroma of Yan Su Ji (鹽酥雞) — better known in English as Taiwanese popcorn chicken. Crispy, juicy, and bursting with five-spice flavour, it’s one of Taiwan’s most beloved street food snacks.
When I moved to London, this was one of the comfort foods I missed the most. It’s nostalgic, addictive, and surprisingly easy to recreate at home with a few key ingredients.
Here, I’m sharing my go-to recipe for making Taiwanese popcorn chicken at home — crunchy on the outside, tender on the inside, and just as good (if not better) than what you’d find at a Taiwanese food stall!
Why You’ll Love This Recipe
- Authentic flavour: Packed with Taiwanese five-spice, garlic, and crispy sweet potato starch coating.
- Satisfyingly crispy: Thanks to a double-frying method and sandy sweet potato starch.
- Perfect for sharing: Whether it’s for a party, snack, or dinner, this dish is always a crowd-pleaser.
Tips for the Perfect Yan Su Ji
- Five-spice powder is essential :This fragrant blend defines the flavour of Yan Su Ji — don’t skip it!
- Don’t over-marinate or over-salt : Too much marinade can draw out moisture from the chicken, leaving it dry. Keep it balanced.
- Use egg in the marinade : The egg helps seal in moisture and binds the seasoning. Marinate for at least 30 minutes, or ideally overnight in the fridge.
- Use sweet potato starch, not cornflour : The coarse texture of Taiwanese sweet potato starch gives that signature sandy crunch.
- Rest the coated chicken before frying : After coating, let the chicken rest 5–10 minutes — this helps the starch adhere better during frying.
- Double-fry for extra crunch (optional) : This step removes excess surface moisture and ensures a shatteringly crisp finish.
- No thermometer? No problem : Stick a wooden chopstick into the oil — if bubbles rise steadily around it, your oil is ready for frying.
- Fry in small batches : Don’t overcrowd the pan. It’ll lower the oil temp and result in soggy chicken.
- Use Thai basil or regular basil if Taiwanese basil is hard to find : Just be sure to pat it completely dry before frying — it splatters easily!
Serving Suggestions
- Serve as a snack, appetizer, or main dish with steamed rice.
- Add chili powder or spicy seasoning if you like heat.
- Pair with an ice-cold drink and pretend you’re at a Taiwanese night market!
Where to Find Ingredients in the UK
- Sweet potato starch: Available at Asian supermarkets, or online (e.g. WaNaHong).
- Taiwanese basil: It’s hard to get in the UK, so try using Thai basil or Italian basil as substitute.
- Five-spice powder: Widely available at most supermarkets or Asian stores.
Craving More Taiwanese Recipes?
If you loved this Taiwanese Popcorn Chicken, check out these next:
Tag me on Instagram if you make Yan Su Ji at home — I’d love to see your version!
Night Market Favourite Yan Su Ji - Taiwanese Popcorn Chicken
Ingredients
- 300 g chicken breast or thigh, cut into bite-sized pieces
- Sweet potato starch for coating
- Vegetable oil for frying
- A generous handful of basil leaves
FOR THE MARINADE
- 1 tbsp minced garlic
- 1/2 egg
- 2 tbsp soy sauce
- 1 tbsp rice cooking wine
- 1 tsp sugar
- 1/2 tsp five-spice powder
- 1/2 tsp white pepper
- 1/2 tsp black pepper
FOR SEASONING
- Five-spice powder
- White pepper
Instructions
- Marinate the Chicken : In a bowl, mix chicken with garlic, egg, soy sauce, sugar, rice wine, five-spice powder, and peppers. Cover and refrigerate for at least 30 minutes (overnight for best results).
- Coat with Starch : After marinating, coat chicken evenly with sweet potato starch. Let it rest for 5–10 minutes to help the starch stick.
- Heat the Oil : In a deep pan or wok, heat oil to around 170°C. If you don’t have a thermometer, use the wooden chopstick trick — bubbles mean it’s ready.
- Fry the Chicken : Fry chicken in small batches for 3-4 minutes until lightly golden. Drain on a wire rack (keeps them crispier than paper towels)
- Double Fry (optional) : Increase the heat and return all chicken to the oil and fry for 60-90 seconds until deep golden brown and ultra-crispy. Drain again and set aside.
- Fry the Basil : Make sure basil is completely dry. Fry briefly until crisp and aromatic — be careful of splattering!
- Season and Serve : Toss fried chicken with a mixture of five-spice powder and white pepper. Top with crispy basil and serve hot.
Video
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