Abstract: The effect of three kinds of corn starch in dipping solution, including normal corn starch, waxy-corn starch and modified corn starch, on the crispness and quality characteristics of microwave-reheating chicken popcorn was evaluated in present study.The oil content in the crust of chicken popcorn processed with waxy-corn starch and modified corn starch was lower after pre-fried and microwave reheated ( p < 0.05) .And the L*-and b*-value of the crust of chicken popcorn processed with waxy-corn starch and modified corn starch was lower than that of normal corn starch ( p < 0.05) .After applying pre-fried, the water contents in the crust processed with normal corn starch, waxy-corn starch and modified corn starch respectively were29.16%, 28.43% and 27.69%, and after microwave reheated, corresponding with the water contents of three corn starch were31.36%, 29.45% and 27.84%, respectively ( p < 0.05) . And the crispness of crust prepared with modified corn starch was higher than that with the other corn starch ( p < 0.05) . According to the sensorial analysis, the crust crispness prepared with modified corn starch was the highest, the oil content was lowest, and the overall acceptability was the highest ( p < 0.05) .These results indicated that modified corn starch could inhibit the exosmosis of water and oil, enhance the sensory quality characteristics of microwave-reheating popcorn chicken.