Sunway - Taiwanese Popcorn Chicken


Sunway is a popular chain of Taiwanese street food restaurants that is known for its popcorn chicken dish. The chicken is marinated in a blend of spices and deep-fried until crispy, resulting in a savory and addictive snack. The dish is frequently served with a variety of dipping gravies. Sunway's popcorn chicken has become a staple of Taiwanese street food and is enjoyed by people all over the world.

Sunway - Taiwanese Popcorn Chicken


Taiwanese popcorn chicken is a popular snack food in Taiwan. It is made by deep-frying small pieces of boneless chicken that have been marinated in a mixture of spices and seasonings. The chicken is then sprinkled with additional spices or seasonings before being served. It's frequently served with a side of dipping sauce


This snack is easy to make and can be prepared using a type of oil such as olive oil, sunflower oil, and vegetable oil. The ingredients need not be overly complicated. For example, seafood-based products and common meats such as chicken are used in making popcorn chicken. Even vegetables can be used to make popcorn chicken by simply adding them to the mix of ingredients.

The recipe will require the use of salt, pepper, garlic powder, and other seasonings according to taste. Usually, pizza seasoning is included in recipes for popcorn chicken along with salt, pepper, and garlic powder. 

A mixture of flour, cornstarch, and salt is used to bread the chicken. Chicken cut into small cubes and placed in a bowl is then covered in the seasoning mixture. The coating is often shaken so that it can stick to the chicken. 

When making popcorn chicken, one should look out for dipping oil temperatures which have to be between 325 °F (163 °C) and 350 °F (177 °C). 

After the chicken meat is dipped in flour, it is deep-fried in heated oil at temperatures of 325 °F (163 °C) or 350 °F (177 °C). The chicken meat can be cooked until it turns golden brown or even darker if you like. The popcorn chicken will absorb the flavors when deep fried.

In addition to being deeply fried, popcorn chicken is also baked by adding a layer of vegetables over which the fish has been coated and then baked. After baking, the popcorn chicken will have a crunchy and sticky outer layer that is golden brown in color. This type of food rather resembles popcorn but is better than it because it tastes better than popcorn as well. 

A mixture of chopped garlic, salt, pepper, and mayonnaise (or other condiments) along with soy sauce can be added while frying the popcorn chicken in oil to add flavor to it.

Sunway - Taiwanese Popcorn Chicken


Sweet potato starch is a type of carbohydrate derived from the root of the sweet potato plant. It is commonly used as a thickener and binding agent in various types of food products, such as sauces, soups, and baked goods. It is also used in the production of certain types of noodles and is a popular ingredient in gluten-free cooking. The starch is obtained by grinding and washing sweet potatoes, then separating the starch from the fibers through a process of centrifugation or sedimentation.


Thai basil, also known as Ocimum basilicum var. thyrsiflora or Ocimum tenuiflorum, is a type of basil that is commonly used in Southeast Asian cuisine, particularly in Thai dishes. It has a stronger, more anise-like flavor than sweet basil, and is often used in stir-fries, soups, and curries. It is also used as a garnish in some dishes.


Five spice is a blend of spices commonly used in Chinese and Taiwanese cuisine. It typically consists of equal parts cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. The blend can vary depending on the recipe or chef, but those are the most common ingredients. It is used as a seasoning for meats, poultry, and seafood, as well as in marinades and stir-fries.


Mirin is a type of Japanese rice wine that's used for cuisine.

. It has a sweeter taste and a lower alcohol content than regular sake. It is commonly used in dishes such as teriyaki and sukiyaki.

Sunway - Taiwanese Popcorn Chicken


  • - 1 pound boneless, skinless funk shanks, cut into bite-sized pieces
  • -1 cup cornstarch
  • -1 teaspoon salt
  • -1/2 teaspoon white pepper
  • -1/2 teaspoon five spice powder
  • -1/2 cup all-purpose flour
  • -1/2 cup cold water
  • -Vegetable oil, for frying


In a large bowl, combine the chicken, cornstarch, salt, white pepper, and five-spice powder. Mix well to coat the chicken evenly.

In a separate bowl, mix together the flour and cold water to make a batter.

Heat the vegetable oil in a deep pot or wok to 350F.

Dip each piece of chicken into the batter, then carefully place it into the hot oil. Fry the chicken in batches until golden brown and crispy, about 5-7 minutes.

Remove the chicken from the oil with a slotted spoon and place it on a plate lined with paper towels to drain off any excess oil.

Serve immediately, with your choice of dipping sauce.

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