Gluten-Free Taiwanese Popcorn Chicken
Crispy, bite-sized pieces of chicken marinated in traditional Taiwanese spices and coated in tapioca starch for a perfect gluten-free crunch.
Ingredients
- about 450 g Chicken Thighs
- 1/2 cup Tapioca Starch
- 2 tbsp Soy Sauce (Gluten-Free)
- 1 tbsp Rice Wine
- 3 cloves Garlic
- 1 tsp Ginger
- 1 tsp Five-Spice Powder
- 1/2 tsp White Pepper
- 2 cups Vegetable Oil
- 1/4 cup Basil Leaves (for garnish)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken thighs into 2.54 cm pieces.
- 2In a bowl, marinate chicken with gluten-free soy sauce, rice wine, minced garlic, grated ginger, five-spice powder, and white pepper 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 3-4 minutes per batch.
- 6Remove chicken and drain on paper towels.
- 7Garnish with fresh basil leaves and serve immediately.
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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