Gluten-Free Taiwanese Popcorn Chicken
Crispy and flavorful Taiwanese popcorn chicken made gluten-free with tapioca starch.
Ingredients
- about 680 g Chicken Thighs
- 1 cup Tapioca Starch
- 2 tablespoons Gluten-Free Soy Sauce
- 1 tablespoon Rice Wine (Shaoxing)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon White Pepper
- 1/2 teaspoon Five Spice Powder
- 2 cups Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken thighs into bite-sized pieces.
- 2Marinate chicken with gluten-free soy sauce, rice wine, garlic powder, white pepper, and five spice powder for at least 30 minutes.
- 3Coat marinated chicken with tapioca starch, ensuring each piece is fully covered.
- 4Heat vegetable oil in a deep fryer or large pot to 175°C.
- 5Fry chicken in batches until golden brown and crispy, about 3-5 minutes per batch.
- 6Remove chicken and drain on paper towels.
- 7Serve hot with your favorite dipping sauce.
Substitutions
Tapioca Starch → (avoids Wheat)
Replaces wheat flour for coating.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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