The Best Popcorn Chicken Recipe (Teochow-style)
Rated 5.0 stars by 1 users
Author:
Mandy Fu
Servings
3
Prep Time
1 hour
Cook Time
2 minutes
The first time I made the Taiwanese popcorn chicken recipe (previous recipe video link - https://youtu.be/OyAQrpyG0tE) was 7 years ago, and you all loved it. But lately in China, this Teochew-style version has been everywhere, and I knew I had to show you my take on it.
What makes this one different is the marinade. We’re using fermented red bean curd and a bit of satay sauce, which might sound a little unusual at first, but trust me—it gives the chicken this deep, savory flavor with just a hint of funk in the best way. I also added apple juice and egg white, which keeps the chicken extra juicy and tender inside.
Then comes the coating. Instead of the usual starch, we’re using coarse sweet potato starch. It looks a little rough and uneven, but that’s exactly why it works—it fries up super light and crispy, with all those little craggy bits that make each bite so satisfying. You can check this video (https://youtu.be/jDZNoJ1LMNw) to learn how to make sweet potato starch from scratch.
After the chicken is done frying, I like to keep it simple and just sprinkle some Jiaoyan, AKA Chinese salt-and-pepper seasoning, on top. But if you’re in the mood, a sweet and tangy chili sauce on the side is also really, really good.
Honestly, these disappear fast every time I make them—so don’t be surprised if they’re gone before you even sit down.
Ingredients
To marinate and coat the Chicken
- 500 g chicken breast (or thigh), diced into bite-sized pieces
- 1/2 tsp salt
- A few shakes 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 sweet potato starch (preferably coarse; see Notes)
For Frying & Finishing
- 2–3 cups oil for deep frying
-
1–2 tsp Chinese salt-and-pepper seasoning (Jiaoyan), to taste
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
Directions
In a large bowl, combine the diced chicken with salt, onion powder, garlic, ginger, egg white, fermented red bean curd, the bean curd soaking liquid from its jar, satay sauce, apple juice, and all-purpose flour. Mix thoroughly, making sure the bean curd is fully broken down and evenly distributed. Set aside to marinate for 20 minutes.
Place the coarse sweet potato starch in a container or jar (a wide mouth mason jar works the best). Add the marinated chicken in small batches (5–8 pieces at a time), cover, and shake well until evenly coated.
Remove the chicken from the jar and shake off excess starch. Arrange the chicken pieces in a single layer on a tray and let rest for 15 minutes so the starch can bond properly and it will fall off less during frying.
Add the oil to a wok heat to 350 F. Work in 2-3 batches, fry the chicken over medium-low heat, for 5-6 minutes, or until they turn a beautiful golden brown.
Remove the chicken and drain on paper towels. Between batches, use a fine sieve to skim out any loose crumbs to prevent them from burning and affecting the flavor of the oil.
Optionally, make the dipping sauce. In a small pan, sauté the Lao Gan Ma chili crisp and garlic over medium-low heat until fragrant. Add honey, lemon juice, soy sauce, and hoisin sauce. Simmer gently, stirring constantly, until the sauce thickens to a syrup-like consistency. Remove from heat.
Sprinkle some Jiaoyan seasoning on to the popcorn chicken to taste or serve with the dipping sauce on the side. Enjoy immediately while hot and crispy.
Recipe Note
Fermented red bean curd substitute: If unavailable, use miso paste for a similar umami depth (though the flavor will differ).
This recipe uses one egg white. Save the egg yolk to make General Tso’s Chicken (https://youtu.be/jnqw1hFEGXg).
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—see page ***. It’s well worth the extra step.
