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How to make Taiwanese popcorn chicken

ChihYu Smith

Taiwanese popcorn chicken (AKA Yan Su Ji or Salt and pepper chicken) with super crunchy coating and authentic Taiwanese fried chicken recipe.

Let’s get started!



Dice the boneless skinless chicken thighs into bite-sized pieces. Clean and pat dry basil leaves before frying them.



The chicken chunks and seasonings for 30 minutes (or overnight) to soak up the flavors from the spices.

Coat the chicken


In a bowl of starch, coat the chicken pieces, making sure all sides are covered. Work in batches.

Air fry, oven, or stovetop


Cook until the chicken is cooked through and golden brown. They should be really crispy and with a crunchy coating.

Toss & serve


In a large bowl, sprinkle the seasoning salt over the cooked chicken while they’re hot. Top it off with crushed fried basil leaves.

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