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Taiwanese Popcorn Chicken

Hot and spicy, these popcorn chicken bites carry a kick! They're so good you'll want to keep them all to yourself.

Taiwanese Popcorn Chicken

Servings: 2 Prep Time: 10 minutes Total Time: 45 minutes


  • 1 cup chicken breast or thigh, cubed into bite size pieces
  • 2 eggs
  • 1 ½ cup sweet potato flour
  • 4 cups vegetable or canola oil


  • 3 tbsp soy sauce
  • 2 tbsp garlic, minced
  • 1 tbsp brown sugar
  • 1 tbsp Chinese 5-Spice
  • 1 tbsp mirin
  • 1 tsp ginger, minced
  • 1 tsp sesame oil


  • 1 tbsp Chinese 5-Spice
  • 1 tbsp white pepper
  • 1 tsp smoked paprika
  • 1 tsp red pepper powder
  • ½ tsp salt


In a medium bowl, combine ginger, garlic, brown sugar, Chinese 5-spice, mirin, soy sauce, and sesame oil. Whisk until well mixed. Add cubed chicken to the mixture. Allow meat to marinate for at least 30 minutes (the longer the better).

In a medium size bowl combine ginger, garlic, brown sugar, chinese 5 spice, mirin, soy sauce, and sesame oil. Whisk together until incorporated. Add the cubed chicken to the soy mixture. Allow the chicken to marinate in the fridge for at least 30 minutes. The longer the better.

In a small bowl, combine seasoning spice ingredient and set aside until needed. Optional: toast spices on a pan over medium heat for 3-4 minutes or until you can smell the aroma. This is a quick way to intensify both the flavor and aroma. Constantly shake the pan to prevent burning. Burnt spices emit smoke.

Beat two eggs in a medium size bowl. Place sweet potato flour in a second medium size bowl. To coat the marinated chicken, dip the chicken first in egg mixture. Then coat in sweet potato flour.

Heat oil to 400 F in a medium pot. Slowly drop coated chicken into the oil and cook until golden brown (about 4-5 minutes). The internal temperature of the chicken should be 165 F. Once cooked, remove chicken from oil (chicken will be hot!). In a large bowl, toss chicken with seasoning spice until coated. Enjoy!

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