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Xián Sū Jī

TAIWAN

Popcorn Chicken

SUBMITTED BY

Olivia

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Olivia told me it wouldn’t be a fried chicken episode without this iconic street food and boy was she right! 

Taiwanese Xián Sū Jī (鹹酥雞), also known as Taiwanese Popcorn Chicken, is a must-try dish for food lovers exploring Taiwan’s vibrant night market scene. This crispy, flavorful street food has gained international popularity due to its irresistible combination of crunch, spice, and umami-packed seasoning.

What is Taiwanese Xián Sū Jī?

Xián Sū Jī, which translates to “salty crispy chicken,” is a deep-fried snack commonly found in Taiwan’s bustling night markets. It features bite-sized pieces of marinated chicken, coated in a light and airy batter, and deep-fried to golden perfection. What sets it apart from other fried chicken varieties is the unique seasoning blend, often including five-spice powder, white pepper, garlic, and basil leaves for an aromatic finish.

The History and Popularity of Xián Sū Jī

Originating in Taiwan, Xián Sū Jī became a staple in night markets during the late 20th century. Its popularity quickly spread due to its convenience, affordability, and addictive taste. Today, it is not only a favorite among locals but also a top choice for tourists looking to experience authentic Taiwanese flavors. Many vendors offer different variations, including spicy versions or even plant-based alternatives to cater to a broader audience.

How is Taiwanese Xián Sū Jī Made?

The secret to perfectly crispy and juicy Xián Sū Jī lies in the preparation process:

Marination – The chicken is typically marinated in a mixture of soy sauce, garlic, rice wine, and spices. This helps to infuse deep flavors into the meat.

Coating – Unlike traditional battered fried chicken, Taiwanese popcorn chicken is coated with sweet potato starch instead of flour. This gives it its signature light and crispy texture.

Deep-Frying – The chicken is fried twice: the first fry cooks the meat thoroughly, and the second fry enhances the crispiness. Vendors often fry fresh basil leaves along with the chicken to add extra aroma.

Seasoning – Once fried to perfection, the pieces are sprinkled with a mix of salt, pepper, five-spice powder, and optional chili powder for heat.

Xián Sū Jī is best enjoyed hot and fresh. It is often served in a paper bag or a cup, making it easy to eat on the go. Many vendors allow customers to choose their spice level, from mild to extra spicy, adding an extra layer of personalization.

Pair it with a cold bubble tea or a refreshing lemon aiyu jelly drink to complete the authentic Taiwanese street food experience. Some people also enjoy it with a side of Taiwanese-style fried sweet potato balls for an extra indulgent snack.

If you’re visiting Taiwan, night markets like Shilin, Raohe, and Fengjia are famous for serving some of the best Xián Sū Jī. For those outside Taiwan, many Taiwanese restaurants and bubble tea shops worldwide now offer this popular dish.

Taiwanese Xián Sū Jī is more than just a snack—it’s a flavorful cultural experience. Its perfect balance of crispy texture, bold seasoning, and aromatic basil make it a beloved treat for food lovers everywhere. Whether you’re in a Taiwanese night market or trying it at home, this delicious fried chicken will undoubtedly leave you craving more.

Xián Sū Jī

Servings 6
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Equipment

  • Deep Fryer

Ingredients
  

For chicken

  • 600 g boneless chicken thighs
  • 3 cloves garlic minced
  • 1 tsp ginger grated
  • 1 Tbsp soy sauce
  • 1 Tbsp Shaoxing wine or mirin
  • 2 tsp sugar
  • ½ tsp five spice powder
  • sweet potato starch as needed
  • 1 cup Thai basil leaves
  • vegetable oil for frying

For spiced salt

  • 1 Tbsp salt
  • ¼ tsp five spice powder
  • ¼ tsp white pepper
  • 1 pinch chili powder

Instructions
 

  • Slice the chicken into 3cm pieces and combine with the garlic, ginger, soy sauce, Shaoxing wine (or mirin), sugar and five spice powder. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.
  • For the spiced salt, mix the salt and other seasonings together and toast in a dry frying pan over low-medium heat for 2 minutes or until fragrant. Set aside.
  • When ready to cook, fit a deep fryer or medium pot with a cooking thermometer and heat vegetable oil over medium to 350℉.
  • Toss marinated chicken with sweet potato starch until the starch looks like small beads and clings to the chicken.
  • Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with spiced salt.
  • Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken.
  • Serve with leftover spiced salt for sprinkling to taste.

Notes

Recipe inspired by Tiffy Cooks and New York Times
Course: Dinner, Snack
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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