Keto Taiwanese Popcorn Chicken

Ingredients

• about 910 g Chicken Thighs (boneless, skinless)
• 1 cup Almond Flour
• 1/2 cup Parmesan Cheese (grated)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp Soy Sauce (Low Sodium)
• 1 tbsp Sesame Oil
• 2 cups Avocado Oil (for frying)

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

Instructions

1. 1Cut the about 910 g of boneless, skinless chicken thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1 cup of almond flour, 1/2 cup of grated Parmesan cheese, 1 tsp of garlic powder, 1 tsp of onion powder, 1/2 tsp of paprika, 1/2 tsp of salt, and 1/4 tsp of pepper until well combined.
3. 3In a separate small bowl, stir together the 2 tbsp of low sodium soy sauce and 1 tbsp of sesame oil.
4. 4Dip each piece of chicken into the soy sauce mixture, ensuring it is lightly coated, then immediately transfer it to the almond flour mixture. Press the mixture onto the chicken to coat it thoroughly.
5. 5Heat the 2 cups of avocado oil in a large, heavy-bottomed pot or deep fryer 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 3-4 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature should reach 74°C.
7. 7Using a slotted spoon, remove the cooked chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat with remaining chicken.
8. 8Serve the popcorn chicken immediately while it is hot and crispy.

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