Keto Taiwanese Popcorn Chicken (Dairy-Free)

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Almond flour
• 1/4 cup Tapioca starch
• 2 tbsp Soy sauce
• 1 tbsp Rice wine
• 1 tsp Garlic powder
• 1/2 tsp White pepper
• 1/2 tsp Five-spice powder
• 2 cups Avocado oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, combine the chicken pieces with 2 tbsp soy sauce, 1 tbsp rice wine, 1 tsp garlic powder, 1/2 tsp white pepper, and 1/2 tsp five-spice powder. Stir well to ensure every piece of chicken is coated.
3. 3In a separate medium bowl, whisk together 1/2 cup almond flour and 1/4 cup tapioca starch until they are evenly combined.
4. 4Add the coated chicken pieces to the almond flour and tapioca starch mixture. Toss gently until each piece of chicken is thoroughly coated with the dry ingredients.
5. 5Pour the 2 cups of avocado oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
6. 6Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry for 3-5 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 74°C.
7. 7Using a slotted spoon or spider strainer, remove the cooked chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken pieces.
8. 8Serve the popcorn chicken immediately while it is hot and crispy.

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