Paleo Taiwanese Fried Chicken Nuggets (Popcorn Chicken)

Ingredients

• 1.5 lb Chicken breast, cut into 1-inch pieces
• 1/2 cup Tapioca flour
• 1 teaspoon Garlic powder
• 1/2 teaspoon Ginger powder
• 1/4 teaspoon White pepper
• 1/2 teaspoon Sea salt
• 1 tablespoon Coconut aminos
• 2 cups Avocado oil, for frying

Instructions

1. 1In a medium bowl, combine the 1/2 cup tapioca flour, 1 teaspoon garlic powder, 1/2 teaspoon ginger powder, 1/4 teaspoon white pepper, and 1/2 teaspoon sea salt. Whisk these dry ingredients together until they are well mixed.
2. 2In a separate medium bowl, place the 1.5 lb chicken breast pieces. Add the 1 tablespoon coconut aminos to the chicken and toss gently to coat each piece evenly.
3. 3Take each piece of chicken, one by one, and press it into the tapioca flour mixture from step 1. Make sure each piece is fully coated on all sides with the flour mixture. Place the coated chicken pieces on a plate or tray, ensuring they don't touch each other too much.
4. 4Pour the 2 cups avocado oil into a large, heavy-bottomed skillet or a medium pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny pinch of the tapioca flour mixture into it; it should sizzle immediately.
5. 5Carefully add the coated chicken nuggets to the hot avocado oil in batches. Do not overcrowd the skillet or pot, as this can lower the oil temperature and make the chicken soggy. Fry the chicken for 4-6 minutes, or until the nuggets are golden brown and crispy on all sides. For chicken breast, ensure the internal temperature reaches 165°F (74°C) using a meat thermometer.
6. 6Using a slotted spoon or spider strainer, remove the fried chicken nuggets from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Repeat this frying process with any remaining chicken pieces, ensuring the oil returns to 350°F (175°C) between batches.
7. 7Serve the Paleo Taiwanese fried chicken nuggets immediately while they are hot and crispy.

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