Taiwanese fried chicken may be my guiltiest pleasure. Crispy, crunchy popcorn pieces jam packed with delightful Asian spices and deep fried to juicy perfection. While I’ve committed to air fryer cooking so many of my favorite dishes and snacks, the appliance is no substitute for these scrumptious chicken bites.

The key to making delicious fried chicken bites is matching flavor with texture. The chicken is marinated before coating – I like to keep them soaking for a good two hours minimum. This marinating process means greater responsibility for breading the outer layer to the right crunch, rather than only ensuring that the chicken is moist and tasty on the inside.

While it’s still important to season the flour mixture to give balance against the oil, I like using panko crumbs for a reliable, and delicious, crunchy chicken pop. Some cooks have a tried and true coating method, where they can cover big batches of chicken pieces in just minutes. My skills are a work in progress, so it doesn’t hurt to take a bit of extra time to coat each chicken piece individually. This ensures ideal coverage of seasoning and panko, resulting in a better-looking (and tasting) finished dish.

Air frying Taiwanese chicken pieces works as well (I’ve tried it a few times). The result is a similar overall flavor, but a less exciting combination of crunch, texture, and visual appeal. I make sure there’s plenty of vegetable oil in the wok to cover the chicken easily and allow each piece room to cook.

These delectable chicken pieces are fantastic for simple appetizers or sides. You can pair them with hot sauce, sweet chili, or a mayo condiment, or serve them on their own. I like to serve them as a main meal by combining them with some chili soy steamed greens and rice; the juicy array of flavors comes to the fore and makes the most satisfying fried chicken meal.