Abstract: In order to solve the problem that the crispness decreasing of popcorn chicken after microwave reheating due to crust wetting,the ultra high pressure homogenization-enzymatic hydrolysis compound modified soybean protein isolate(UESPI)was added to the batter,the water and oil content in the external layer of popcorn chicken that after microwave reheating were determined. In addition,the effects of UESPI-adding on color,crispness and micro structure of popcorn chicken were investigated based on the index of color difference value,the number of positive peaks in TPA analysis and the porous structure of batter layer,respectively. The result indicated that the water and oil content of the popcorn chicken could be significantly decreased(p<0.05)by adding 20% UESPI. Meanwhile,the popcorn chicken was golden yellow in color,and the crispness of popcorn chicken after microwave heating was similar to that of fresh fried(p>0.05). The result of SEM showed that the batter layer microstructure was compact and almost no holes,which contributed to the water and oil that spilt from inner core was effective prevented. In this research,UESPI was used as the ingredient in the batter layer,which effectively increased the crispness of popcorn chicken after microwave reheating,and improved the sensory characteristics of popcorn chicken.