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A Taiwanese style popcorn chicken recipe with smoky bbq sauce.

Taiwanese Style Popcorn Chicken Recipe with Spicy Smoky BBQ Sauce

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    15 mins

Asian Fusion Chinese Food | Fusion Asian Food Chicken Appetizer Less Than 60 mins

Try this popcorn chicken recipe if you love Taiwanese style popcorn chicken! Serve with Smoky BBQ Sriracha sauce for a smoky, sweet, and spicy twist.

 

If you love Taiwanese style popcorn chicken, this recipe is a surefire way to get those crispy textures and savory flavors at home. Ready in just 35 minutes, it's a great appetizer alongside some boba or any other iced tea drink. You can even turn it into a meal by serving over rice with veggies, or with a bed of crispy fries on the side.

 

A key part of the popcorn chicken experience is this sauce, and this recipe couldn't give an easier one: Lee Kum Kee Smoky BBQ Flavored Sriracha Sauce. It's perfect as an all-in one sauce with sweet chili heat and extra smoky flavor that compliments the chicken perfectly.

What You Will Need

Ingredients

  • 1½ lbs. boneless skin-on chicken thighs, cut into 1-inch cubes
  • 2 Tbsp. Lee Kum Kee Smoky BBQ Flavored Sriracha Sauce
  • 1 large egg
  • 3 Tbsp. rice flour
  • 2 cups tapioca starch (or potato starch)
  • 1½ cups Thai basil leaves
  • Vegetable oil, for frying
  • Salt and ground white pepper, to taste

Marinade

  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. Chinese cooking wine
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 tsp. five-spice powder

Dipping

  • Lee Kum Kee Smoky BBQ Flavored Sriracha Sauce, for dipping

Made with
Lee Kum Kee products

Smoky BBQ Flavored Sriracha Sauce Bottle

Chili Sauces, Sriracha Sauces

Smoky BBQ Flavored Sriracha Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. In a large bowl, combine chicken pieces with Lee Kum Kee Premium Soy Sauce, Chinese cooking wine, Lee Kum Kee Minced Garlic, and five-spice powder. Toss to coat and marinate for 20 minutes.

  2. Mix egg, rice flour, and 2 Tbsp Lee Kum Kee Smoky BBQ Flavored Sriracha Sauce into the marinated chicken to create a flavorful wet batter. Dredge each piece in tapioca starch, pressing gently to coat evenly, and let rest for 5–7 minutes to help the crust stick.

  3. Heat vegetable oil in a deep pan to 350°F. Fry Thai basil leaves for 30–60 seconds until crispy, then remove and drain on paper towels.

  4. Working in batches, fry chicken for 4–5 minutes until golden brown and cooked through. Increase heat slightly and fry chicken a second time for 1–2 minutes for an extra crispy texture.

  5. Immediately sprinkle the hot chicken with salt and ground white pepper to taste. Arrange chicken and crispy basil on a serving platter and serve with Lee Kum Kee Smoky BBQ Flavored Sriracha Sauce for dipping.

     

    Check out more Asian inspired chicken recipes on our recipes page!

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