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Home » Blog » Recipes » Chicken » Taiwanese Popcorn Chicken (Paleo, Whole30, Gluten Free)

Taiwanese Popcorn Chicken (Paleo, Whole30, Gluten Free)

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Taiwanese Popcorn Chicken is the crunchy, bite-sized flavor-packed fried chicken you’ve been craving! My recipe happens to be gluten-free, soy-free, egg-free, paleo, and Whole30-compatible (if air-fried) but it still tastes like the real deal!

A close up of a platter of Taiwanese Popcorn Chicken with fried basil on a blue plate. A red banner at the bottom reads paleo, Whole30, gluten-free, and nut-free

What is Taiwanese Popcorn Chicken?

Taiwanese Popcorn Chicken is a popular street food item found at night markets in Taiwan. It’s my favorite type of fried chicken because the chicken pieces are seasoned with a five-spice powder infused soy sauce marinade that keeps them juicy—and each bite is coated with a light and crispy coating (normally corn starch or potato starch). The key spices in the marinade are Chinese five spice blend and ground white pepper, which give this popcorn chicken its distinctive, crave-worthy flavor.

An overhead shot of Taiwanese fried chicken with fried basil.

Taiwanese Popcorn Chicken is typically paired with fried Thai basil as well, which taste like crispy anise-flavored green chips!

A metal strainer has fried basil in it.

Soy-free and gluten-free popcorn chicken

If you’re celiac and missing Asian fried chicken, make my paleo and gluten-free Taiwanese popcorn chicken recipe! I’ve replaced the usual soy-sauce based marinade with a doctored-up version of my super-versatile All-Purpose Stir-Fry Sauce and believe me: the taste is spot-on! Also, the batter is naturally gluten-free—it’s just potato starch. And if you’re avoiding nightshades, the potato starch can easily be substituted with tapioca starch (though the resulting coating won’t be as crispy).

What’s the secret to perfect fried chicken?

The correct oil temperature! Without a doubt, the key to crispy fried chicken that isn’t soggy and greasy is to make sure the oil temperature stays around 350°F and the only way to do that precisely is with an accurate thermometer.

I use two types of thermometers when I deep fry stuff: my ChefAlarm which monitors the oil constantly and my instant-read thermometer so I can spot check the temperature. You’ll need to adjust the heat as needed because the oil temperature will drop when you add the chicken to the pot. On the other hand, it can also get too high if you aren’t keeping a close eye on it.

An instant read thermometer shows that the oil in a pot is 350°F, the ideal temperature for deep frying chicken.

Air Fryer and Whole30 Instructions

For a mess-free alternative to deep-frying, you can make Taiwanese Popcorn chicken in the air fryer!  Plus, the recipe is Whole30-compatible if you cook it in the air fryer. (Air fryer instructions are in the printable recipe card at the bottom.)

My key tips for crispy air fryer Taiwanese fried chicken:

  1. Spray the battered nuggets well with avocado oil! I spray them before putting the nuggets in the air fryer and place them, oil-side down, on the rack. I give the nuggets another spray of oil before I shut the basket.
  2. Don’t overcrowd the basket! Yes, you will have to cook the popcorn chicken in batches, but the wait is worth it!
  3. Shake the air fryer basket at the halfway point! To ensure an uniform crispy texture, I shake the air fryer basket one or two times midway through the cooking process.
  4. Don’t air fry basil leaves.  Although I love the crispy fried basil leaves, I don’t make them if I’m cooking the chicken in the air fryer. The basil leaves are difficult to air fry because they either burn or fly around inside the basket.

Ingredients

An overhead shot of the raw ingredients to make gluten free and paleo Taiwanese Popcorn Chicken.

  • Boneless skinless chicken thighs: Yes, I know you’re tempted to use boneless, skinless chicken breast but this dish really does tastes better (and is juicier) with chicken thighs.
  • All-Purpose Stir-Fry Sauce (or A.P.S.F.S): This magical sauce can do everything and is the essential base for the soy-free and gluten-free marinade. It already contains garlic, ginger, and onion powder so you can leave out the other spices if you don’t have them on hand.
  • Spices: Ground white pepper and Chinese five spice blend, which generally consists of cinnamon, cloves, fennel seeds, star anise and Sichuan peppercorns, are the key flavors in Taiwanese popcorn chicken. You can buy both at your friendly neighborhood Asian grocery store.
  • Sichuan peppercorns: It’s not essential, but the tingly, numbing effect from Sichuan peppercorns is a great way to finish off this dish. If you’re already at an Asian market shopping for Chinese five spice and ground white pepper, you might as well pick some up!
  • Flaky Sea Salt: I love the crunch flaky sea salt adds to fried chicken. My favorite brand is Jacobsen Sea Salt.
  • Avocado oil: Instead of using vegetable oil to deep-fry the chicken, I love using this neutral, high-temperature cooking oil. If you want to reuse it after frying, follow these instructions on how to clean deep-fry oil with gelatin. (If you’re air frying the chicken, use avocado oil spray with no additives. The additives can cause an sticky buildup on the air fryer surface.)
  • Potato starch: Some Taiwanese popcorn chicken recipes use cornstarch or sweet potato flour (or sweet potato starch) as the coating, but potato starch is the naturally gluten-free coating that I prefer. You can substitute tapioca starch, but I think potato starch gives a crispier crunch!
  • Thai basil leaves or basil leaves: Fried basil is optional, but the crispy herbaceous leaves add a super tasty kick to this dish. Just make sure the leaves are totally dry when you dump them in the fry oil so there’s no splatter! (Skip the basil leaves if you’re air frying!)

How to make Taiwanese Popcorn Chicken

Cut up the chicken

Pat the chicken thighs dry with a paper towel and cut them into 1-inch bite-size pieces.

Someone is cutting up boneless, skinless chicken thighs into bite-sized pieces

Marinate the chicken

In a large bowl, toss the chicken with All-Purpose Stir-Fry Sauce, Chinese five spice blend, and white pepper.

A bowl of cubed, marinated chicken with five spice powder and ground white pepper on top.

Marinate the chicken for at least 30 minutes or covered in the fridge for up to a day.

A hand is mixing the cubed chicken thighs with All-Purpose Stir-Fry sauce and spices.

Make the tingly seasoning salt

While the chicken is marinating, crush the Sichuan peppercorns in a mortar and pestle, spice grinder, or with a heavy pot. Then, combine the crushed peppercorns and flaky sea salt in a bowl and set it aside.

An overhead shot of a spoon mixing crushed Sichuan pepper corns with flaky sea salt in a small bowl.

Batter the chicken

Dump the potato starch into a large, shallow bowl. Take a few pieces of chicken and toss them into the potato starch.

Coating the marinated chicken with potato starch before frying the Taiwanese popcorn chicken.

Coat the pieces well, and shake off any excess. Place the coated chicken pieces on a wire rack over a rimmed baking sheet. Repeat until all the chicken pieces have been coated in potato starch.

An overhead shot of battered Taiwanese Popcorn chicken on a wire rack in a rimmed baking sheet.

Fry the popcorn chicken

When you’re ready to fry the chicken, pour avocado oil into a large Dutch oven or high-sided pot. It should reach about 2 inches up the sides.

A person in a red apron is pouring avocado oil into a pot.

Heat the oil on medium high until it reaches 350°F. Carefully add about a quarter of the chicken pieces to the oil, making sure they’re not overcrowded.

Adding battered chicken bites to hot oil to make Taiwanese popcorn chicken

Fry the chicken until the pieces are golden brown and cooked through, about 2 to 4 minutes.

An overhead shot of a metal strainer removing Taiwanese popcorn chicken from a pot filled with hot oil.

Use a slotted spoon or spider to transfer the cooked chicken pieces to a paper towel-lined plate.

Transferring the deep fried Taiwanese fried chicken onto a paper towel lined plate.

Add the tingly seasoning salt

Sprinkle the hot popcorn chicken with the reserved Sichuan pepper and flaky salt blend.

A person in a red apron is sprinkling crushed Sichuan peppercorns and salt on gluten-free Taiwanese popcorn chicken.

Fry the basil

Toss in the basil leaves and fry until crispy, about 1 to 2 minutes.

Adding Thai Basil to a pot filed with hot oil.

Serve

Garnish the popcorn chicken with fried basil leaves and eat immediately.

A hand is garnishing a platter of Taiwanese popcorn chicken with fried basil.

What can you serve with it?

Some of my favorite side dishes to serve with Taiwanese Popcorn Chicken include:

    • Smashed Cucumber and Carrot Salad
    • Asian Cauliflower Fried Rice
    • Red Cabbage Slaw with Tangy Carrot Ginger Dressing

[Originally posted on June 21, 2021. Updated with new information and photos on February 6, 2023.]


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).


 PRINTER-FRIENDLY RECIPE CARD

A side shot of a blue plate filled with gluten free and paleo Taiwanese popcorn chicken and fried basil
Print Recipe
4.95 from 20 votes

Taiwanese Popcorn Chicken (Paleo, Whole30, Gluten-Free)

Taiwanese Popcorn Chicken is the crunchy, bite-sized flavor-packed fried chicken you’ve been craving! My recipe happens to be gluten-free, soy-free, paleo, and Whole30-compatible (if cooked in the air fryer) but it still tastes like the real deal!
Prep Time15 mins
Cook Time15 mins
Marinating time30 mins
Total Time1 hr
Course: Dinner
Cuisine: Chinese, Taiwanese
Keyword: Air Fryer, fried chicken, gluten-free, nom nom paleo, nomnompaleo, paleo, soy free, Whole30
Servings: 4
Calories: 488kcal
Author: Michelle Tam

Ingredients

  • 1½ pounds boneless, skinless chicken thighs
  • 2 tablespoons All-Purpose Stir-Fry Sauce
  • 1½ teaspoons Chinese five spice blend
  • 1 teaspoon ground white pepper
  • 2 teaspoons Sichuan peppercorns
  • 2 teaspoons flaky sea salt
  • 1 cup potato starch or tapioca starch
  • 6 cups avocado oil or avocado oil spray if using an air fryer
  • ½ cup Thai basil leaves or basil leaves
US Customary - Metric

Instructions 

  • Pat the chicken thighs dry with a paper towel and cut them into 1-inch pieces.
  • Place the chicken in a bowl and add the All-Purpose Stir-Fry Sauce, Chinese five-spice blend, and white pepper.
  • Toss the chicken in the seasoning and marinate for at least 30 minutes or covered, in the fridge, for up to a day.
  • While the chicken is marinating, make the tingly seasoning salt. Crush the Sichuan peppercorns in a mortar and pestle, spice grinder, or with a heavy pot. In a small bowl, mix the crushed peppercorns and flaky sea salt. Set aside.
  • When you’re ready to fry the chicken, add the potato starch to a large, shallow bowl. Take a few pieces of marinated chicken and toss them into the potato starch.
  • Coat the pieces well, and shake off any excess. Place the coated chicken pieces on a wire rack over a rimmed baking sheet. Repeat with all the chicken.
  • Pour avocado oil into a large Dutch oven or high-sided pot. It should reach about 2 inches up the sides. Heat the oil on medium high until it reaches 350°F.
  • Carefully add about a quarter of the chicken pieces to the oil, making sure they’re not overcrowded. Fry the chicken until the pieces are golden brown and cooked through, about 2 to 4 minutes.
  • Use a slotted spoon or spider to transfer the cooked chicken pieces to a paper towel-lined plate.
  • Season the hot popcorn chicken with the reserved Sichuan pepper and flaky salt blend. Repeat with the remaining chicken pieces, adjusting the heat to maintain a cooking oil temperature of 350°F
  • Toss in the basil leaves and fry until crispy, about 1 to 2 minutes. (Make sure the basil leaves are very dry or the oil will splatter!)
  • Garnish the popcorn chicken with fried basil leaves and eat immediately.

Video

Notes

Air fryer instructions (Whole30-compatible version):
  1. Follow steps 1 through 6.
  2. Spray the battered nuggets all over with avocado spray. I spray the battered nuggets on the wire rack and then place them sprayed-side down on the air fryer basket. Then, I spray the tops of the nuggets before I air fry them.
  3. Place the chicken in a single layer and don't crowd them. Air fry the chicken, in batches, at 400°F for about 9 to 12 minutes. Make sure you shake the basket a few times while you’re air frying them to get them crispy all over.
  4. The Taiwanese popcorn chicken is done when the outside is golden brown and crispy and the center is fully cooked.
  5. Season the hot popcorn chicken with the reserved Sichuan pepper and flaky salt blend.
  6. Don't bother air frying basil—the chicken tastes great without it and you won’t end up with burned leaves!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 488kcal | Carbohydrates: 37g | Protein: 37g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 162mg | Fiber: 3g | Sugar: 2g | Iron: 3mg
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Reader Interactions

Comments

  1. Stephanie Schnackel says

    June 22, 2021 at 4:17 pm

    Can this be prepared in an air fryer?

    Reply
    • Michelle Tam says

      June 22, 2021 at 4:38 pm

      Yep! Instructions in the recipe card!

      Reply
  2. AWW says

    June 22, 2021 at 4:27 pm

    5 stars
    I love the recipe and am eager to try it. However, the thought of using 6 cups of avocado oil makes it very costly.

    Reply
    • Michelle Tam says

      June 22, 2021 at 4:38 pm

      I buy my avocado oil at Costco so that makes it a little more affordable. Also, I link to my YouTube video on how to clean the oil with gelatin so you can reuse it. Air frying is another option that uses less oil!

      Reply
  3. Andrew says

    June 22, 2021 at 6:22 pm

    Could you cook this in a conventional oven?

    Reply
    • Michelle Tam says

      June 22, 2021 at 6:38 pm

      It won’t really crisp up properly…

      Reply
  4. Ham Daniels says

    June 22, 2021 at 6:23 pm

    Frying isn’t W30 compatible, but I’m going to try this anyway 😉

    Reply
    • Michelle Tam says

      June 22, 2021 at 6:38 pm

      You’re right! I edited to say that the air fryer version is Whole30-compatible!

      Reply
  5. Maddy Avena says

    June 23, 2021 at 2:06 pm

    4 stars
    Oh dear Michelle! Thou art foodie goddess!!!!
    This was so good! I think it would have been crispier if fried on the stove, but the air fryer was a better choice for me although I did fry the basil on the stove. The marinade got a little too browned in the air fryer at 400. If there were 1/2 stars, I’d have rated a 4 1/2. Served over a bed of “Little Gems” lettuce with avocado. I had a pound of boneless thighs and there was such a party in my mouth, I ate the whole thing. Only sub I needed to make was the peppercorns. I only had a 3 peppercorn medley so I used what I had. And now I have a pint (½ batch) of all purpose stir fry sauce at the ready for the next adventure. Thanks for sharing your genius.

    Reply
  6. Holly says

    June 23, 2021 at 6:07 pm

    Michelle, how many times can one reuse the clarified avocado oil for deep frying? This l👀KS soooooo tasty!

    Reply
  7. Holly says

    June 23, 2021 at 7:22 pm

    Hi Michelle, how many times can the clarified avocado oil be reused for frying? I left this comment earlier but it’s not here so I don’t know what I did wrong. Can’t wait to try this recipe!

    Reply
    • Michelle Tam says

      June 23, 2021 at 8:45 pm

      I normally only deep fry with the avocado oil once. After I clarify the avocado oil, I just use it in stir fries and other cooking methods.

      Reply
  8. Missy says

    June 23, 2021 at 11:42 pm

    Do you fry the basil in the air fryer as well?

    Reply
    • Michelle Tam says

      June 24, 2021 at 12:46 am

      I haven’t because they blow around too much!

      Reply
  9. Clara says

    July 9, 2021 at 2:13 am

    5 stars
    This was so delicious! The flavor was just right and the fried basil was the perfect touch. My kids think I’m the best cook ever! 😉

    Reply
  10. Christine says

    July 17, 2021 at 11:29 pm

    5 stars
    Amazing!! This recipe brings me back to the Taiwan night markets. I’ve tried many Taiwanese salt & pepper popcorn chicken recipes and this is the best version I’ve made so far.

    Reply
  11. Vanessa says

    July 29, 2021 at 9:16 pm

    Can substitute arrowroot starch instead of tapioca or potato?
    Vanessa

    Reply
    • Michelle Tam says

      August 5, 2021 at 8:25 pm

      You can, but it might turn out a little gummier…

      Reply
  12. Erica says

    August 4, 2021 at 12:19 pm

    5 stars
    Omg this was sooo good! Perfect and I’ll be making this again. Didn’t have the basil leaves but the nuggets were the bomb.

    Reply
  13. Dannielle says

    August 16, 2021 at 1:55 am

    We recently used Sichuan peppercorns in another recipe, and it was such an unexpected reaction, I had no clue of the way it makes your mouth and throat feel, and it kind of stopped my whole family from eating that meal unfortunately! So my question is, does the peppercorn shine through in the same way in this recipe?? I know it’s probably like the whole point of using it, but I am just wondering if I could omit or use a different pepper/ peppercorn for some different flavor?! I’m so bummed that none of us were really psyched about the flavor in the last dish we used it for!

    Reply
    • Michelle Tam says

      August 16, 2021 at 3:16 pm

      You can definitely leave it out!

      Reply
  14. Jen says

    August 18, 2021 at 3:31 pm

    I’m excited to try this with my speed convection oven and air fryer basket. I was wondering if you have a good recipe for five spice blend. Hoping I can make it myself

    Reply
    • Michelle Tam says

      August 19, 2021 at 3:04 pm

      I normally buy 5-spice at the store. Here’s a good recipe: https://thewoksoflife.com/how-to-make-five-spice-powder/

      Reply
  15. JB says

    September 14, 2021 at 4:39 pm

    5 stars
    This recipe will go into my permanent rotation! My teens loved it and my husband deemed it the best chicken I’ve ever made! I made a few adjustments as follows: I used bottled Hoisin sauce in the marinade as I didn’t have time to make the stir fry sauce, I used whole slabs of skinless boneless chicken breasts, pounded with a meat mallet to allow the marinade and spices to penetrate better, and I fried the potato-starched chicken slabs in a couple inches of avocado oil in my skillet. Oh, and I sadly did not have time to pick / wash / fry basil. But I did have the ingredients for the tingly sprinkle at the end. I literally can’t wait to make this again.

    Reply
  16. Nippon says

    September 17, 2021 at 1:12 pm

    Easy to read and understand!! Thanks

    Reply
  17. Stacia says

    January 10, 2022 at 4:25 am

    Is there possibly any type o fClean Keto substitute that I could do for the cornstarch to make this Keto? Thanks

    Reply
    • Michelle Tam says

      January 10, 2022 at 4:18 pm

      Not sure of the best keto substitute!

      Reply
  18. Brad Armistead says

    January 13, 2022 at 3:39 am

    Would it be possible for you to do an update for the air fryer version of the recipe? Not sure how the Thai Basil and salt/pepper get incorporated in the recipe with the current instructions. Hoping that I can wing it tonight, as it’s dinner one way or the other. Thank you!

    Reply
    • Michelle Tam says

      January 13, 2022 at 5:27 am

      You can’t really air fry the basil easily. Season the hot air fryer cooked popcorn chicken with the reserved Sichuan pepper and flaky salt blend.

      Reply
  19. Jennifer says

    February 22, 2023 at 9:03 pm

    5 stars
    I’ve been looking for a recipe like this! Thank you!

    Reply

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