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Taiwanese Popcorn Chicken

Crispy bite-sized breaded fried chicken with holy basil
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Prep Time 25 minutes
Cook Time 12 minutes
Marinate Time 3 hours
Total Time 3 hours 37 minutes
Servings: 5 people
Calories: 10419
Ingredients Method

Ingredients
  

  • 2 lbs boneless chicken thighs – juicy and perfect for frying
  • 1 cup tapioca flour – gives that crisp airy crunch
  • 1 cup holy basil leaves – adds that peppery herbal punch
  • 4 cups cooking oil – for deep frying
Marinade
  • 8 g Maggi Magic Sarap – for that classic Filipino umami boost
  • 2½ tbsp soy sauce – use halal-certified
  • 1 tbsp sugar – balances the saltiness
  • 1½ tsp five-spice powder – the heart of the flavor
  • ½ tsp ground white pepper – adds gentle heat
Final Seasoning:
  • 2 tsp ground black pepper
  • 2 tsp salt

Method
 

  1. Marinate the Chicken: Cut the chicken thighs into bite-sized chunks. In a bowl, mix in the soy sauce, sugar, five-spice powder, white pepper, and Maggi Magic Sarap. Toss well, cover, and refrigerate for at least 3 hours (or overnight for best flavor).
  2. Coat with Tapioca Flour: After marinating, sprinkle in the tapioca flour. To get that signature bumpy coating, add a tablespoon of water and toss again. Let it rest for 3–5 minutes.
  3. Heat the Oil: In a deep pot, heat oil to around 300°F (or until bubbles form when you dip a wooden chopstick). This lower temp helps the chicken cook fully without burning the outside.
  4. Fry the Chicken: Fry the chicken in batches for 6–7 minutes, until golden brown and cooked through. Let it rest on a wire rack (not paper towels!) to keep it crunchy.
  5. Fry the Holy Basil: Carefully drop the basil leaves into the same oil and fry for about a minute. Be careful—it will splatter! Use a splatter guard or lid for safety.
  6. Toss and Season: Combine the fried chicken and basil in a large bowl. Sprinkle salt and black pepper on top. Toss gently and serve hot!