Unlike the Taiwanese version, this Teochew-style popcorn chicken leans into deep umami flavors from fermented red bean curd and satay sauce, creating a savory, slightly funky marinade that keeps the chicken incredibly juicy and tender. The signature crunch comes from the coarse sweet potato starch, which fries up light, airy, and irresistibly crispy. Finished with a sprinkle of Chinese salt-and-pepper seasoning—or paired with a sweet, tangy chili sauce—these golden bites are perfect for sharing.
Ingredients (Serves 3 people)
To marinate and coat the Chicken 500 g chicken breast (or thigh), diced into bite-sized pieces 1/2 tsp salt A few shakes of 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 coarse sweet potato starch
For Frying & Finishing 2–3 cups oil for deep frying 1–2 tsp Chinese salt-and-pepper Jiaoyan seasoning
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
Tips & Notes ** Fermented red bean curd substitute: If unavailable, use miso paste for a similar umami depth
** This recipe uses one egg white. ** 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. It’s well worth the extra step.
Hi everyone, I'm Mandy. Welcome to Souped Up Recipes. I made a Taiwanese popcorn chicken
recipe 6 years ago, and many of you loved it. Today, I'm excited to share the Chaozhou version,
which recently got popular in China. I'll walk you through my special marinade that makes the
chicken savory, juicy, and tender inside. Then I'll explain the Chinese way of creating the
ultimate crispy coating. So stick with me and get ready for these perfectly golden crunchy
bites of chicken. You will need 500 grams of chicken breast. If you want, boneless chicken
thigh also works. Cut it into bite-sized pieces. Marinate the chicken with half teaspoon of salt,
a few shakes of onion powder, 3 cloves of garlic, and 1 inch of ginger. I love using this ceramic
grater. I don't remember how many times I cut my fingers when using a micro zester, but this one,
it doesn't hurt at all, even if you rub your fingers on it. I'll link it in the description,
you can check it out. Alright, add the garlic and the ginger to the chicken. Next, crack an egg,
and add just the egg white. Don't throw away the yolk. You can use it to make my general sauce
chicken. Now for the secret ingredient that makes this popcorn chicken special. Cantonese
fermented bean curd. You will need 2 pieces. Actually, I find that this jar's bean curd is
much bigger than the brand I used in the USA, so I'll just take one and a half piece. You may need
2 if yours are smaller in size. If you don't have access to buy it, the best replacement
would be the same amount of Japanese miso paste, although they taste quite different. Since miso
paste is also a fermented soy product, it will add that rich, savory umami taste. Alright,
don't forget to take 1 tablespoon of the soaking liquid from the jar, and 1 tablespoon of satay
sauce. I know, satay does not sound like Chinese, but believe it or not, it is indeed a classic
Chaozhou style seasoning. What I'm using is a local brand called Sha Cha Wan, means the king
of satay. But in the USA, most Asian markets will carry the Taiwan Bullhead brand. That one works
too. If you can't find it, check the link in the description and purchase it online. Continue by
adding 1.5 tablespoons of apple juice. Just regular store-bought apple juice works fine.
It adds a subtle fruity note and keeps the chicken extra juicy. Last, add 2.5 tablespoons
of all-purpose flour and mix everything thoroughly. The flour acts like a glue,
helping the coating stick better to the chicken later on. By the way, the fermented bean curd
takes a bit of extra effort to mix, so make sure you are aware of that. Alright, let's set the
chicken aside, and we're going to talk about the coating. Coarse sweet potato starch. So why is it
coarse? Because of the traditional way of how it's made. Sweet potatoes are browned with water to
extract starch. Then the liquid is left to settle, so the starch sinks to the bottom. After that,
the starch is dried and crushed without heavy refining, which preserves those larger, irregular
granules. That rough texture is exactly what we want. It creates a crispier coating when deep frying
compared to finely milled starch. You should be able to buy it in most Asian markets, just make
sure you pick the package that says coarse. For those of you who don't have access, I can give
you two options. One, you can check my sweet potato starch from scratch demo right here and make it
at home. Two, I can quickly show you how to use cornstarch and water to make a replacement. Start
by adding a small amount of cornstarch into the water. Mix and add a little bit more as you go,
until you can no longer mix anymore. Then you will get a little solid cornstarch dough.
Crumble the dough into small bits, and make sure to crush any larger chunks so the size is barely
even. Then mix these little pieces back into the remaining dried cornstarch. Check it out,
it looks very close to coarse starch. Now you can use this as a replacement for coarse sweet
potato starch. Alright, we're ready to coat the chicken. Add the coarse sweet potato starch or
your cornstarch substitute into a mason jar. Drop in a few pieces of marinated chicken,
about five to eight pieces at a time, so you don't overcrowd the jar. Put the lid on,
and give it a good shake. Take the chicken out, and shake off any excess starch. You can also do
this in a large plastic bag, but I'm trying to cut down on plastic use, so it's totally up to you.
Stack the coated chicken aside, and repeat with the rest, working in batches. You probably need
to do this in about six to eight rounds. Once everything is coated, let the chicken rest on
the tray for about 15 minutes. This gives them enough time for the coating to bond properly,
so it doesn't fall off easily during frying. Now let's heat the oil. I'm using my Hamburg
carbon steel wok, which is hands down my favorite cookware. It's super versatile,
great for stir frying, deep frying, and getting that perfect sear and browning. If you're interested,
check the link in the description and grab one for your kitchen. Add the chicken to the oil,
but don't overcrowd the wok. If you add everything at once, the oil temperature
will drop too fast, and the chicken won't cook evenly, or get as crispy. Gently move the pieces
around so they don't stick together. Fry the pieces over medium low heat for 5 to 6 minutes,
or until they turn a beautiful golden brown. Take the chicken out, and use paper towels to
absorb the excess oil. Use a fine sieve to scoop out the crumbs, so they don't burn or affect
the next batch. You probably need to fry in three batches. Normally, when I do deep frying,
I like to double fry, to reinforce the crunch. But for this recipe, it's not necessary,
because the chicken pieces are so small, if you fry them twice, the meat will dry out. That's why
getting the coating just right is so important. It gives you maximum crispiness without overcooking.
Alright, we're done deep frying. In China, we normally don't serve popcorn chicken with
dipping sauces. Instead, we like to sprinkle some jiaoyan seasoning to taste, which will bring
your popcorn chicken to another level. You can buy it from the Asian market, or you can check
my previous salt and pepper rib recipe and make it yourself. If you insist on dipping sauce,
I do have one. It's my favorite sweet and sour chili sauce, which goes perfect with this popcorn
chicken. One tablespoon of laoganma, two cloves of garlic, minced. Stir until fragrant. Add two
and a half tablespoon of honey, one and a half tablespoon of lemon juice, one and a half teaspoon
of soy sauce, and one and a half teaspoon of poison sauce. Stir constantly over medium low heat.
Once it's bubbling, turn the heat to low, and reduce the sauce until it becomes thick,
kind of like a syrup texture. I can't wait to try it. Listen to this.
So crispy. Inside, the chicken is tender and juicy. The combination of the fermented bean curd
and saute seasoning forms a unique taste that you just can't get from the regular fried chicken.
It's that good. I hope you give this a try soon. As always, the printable recipe link is in the
description. Go check it out. Don't forget to like and subscribe to my channel for more easy
and authentic Chinese food. Thank you for watching, and I'll see you next time. Bye!
