The Best Popcorn Chicken Recipe

Unlike the Taiwanese version, this Teochew-style popcorn chicken leans into deep umami flavors from fermented red bean curd and satay sauce, creating a savory, slightly funky marinade that keeps the chicken incredibly juicy and tender. The signature crunch comes from the coarse sweet potato starch, which fries up light, airy, and irresistibly crispy. Finished with a sprinkle of Chinese salt-and-pepper seasoning—or paired with a sweet, tangy chili sauce—these golden bites are perfect for sharing.

Ingredients (Serves 3 people)

To marinate and coat the Chicken
500 g chicken breast (or thigh), diced into bite-sized pieces
1/2 tsp salt
A few shakes of onion powder
3 cloves garlic, grated
1-inch ginger, grated
1 egg white
2 cubes red fermented bean curd (about 0.5 × 0.75 × 0.75 inch each)
1 Tbsp bean curd soaking liquid from its jar
1 Tbsp satay sauce
1.5 tbsp of apple juice (store-bought juice)
2.5 tbsp of all-purpose flour
1 cup coarse sweet potato starch

For Frying & Finishing
2–3 cups oil for deep frying
1–2 tsp Chinese salt-and-pepper Jiaoyan seasoning

For the Dipping Sauce (Optional)
1 Tbsp Lao Gan Ma chili crisp
2 cloves garlic, minced
2.5 Tbsp honey
1.5 Tbsp lemon juice
1.5 tsp soy sauce
1.5 tsp hoisin sauce

Tips & Notes
** Fermented red bean curd substitute: If unavailable, use miso paste for a similar umami depth

** This recipe uses one egg white.
** Sweet potato starch typically comes in two forms: fine and coarse. For the crispiest results, use the coarse variety—it creates a lighter, crunchier coating. If you don't have it, use 1 cup of cornstarch and 1.5 tbsp of water as a quick replacement: Gradually add a small amount of cornstarch to the water little by little and mix until a solid cornstarch dough forms. Crumble the dough into grain-sized bits, then mix them back into the remaining dry cornstarch. This mimics the texture of coarse starch and gives a similar crispy finish.
** Jiao Yan (椒盐) is a classic Chinese seasoning often sprinkled over fried foods like chicken wings, squid, shrimp, and even potato wedges. If you don’t have it, a simple mix of salt and pepper works as a substitute. For a more authentic flavor, you can make it from scratch. It’s well worth the extra step.