Paleo Taiwanese Popcorn Chicken

Ingredients

• 1 lb Chicken Thighs
• 1/2 cup Tapioca Starch
• 2 tablespoons Coconut Aminos
• 1 teaspoon Ginger
• 1 teaspoon Garlic
• 1 teaspoon Five-Spice Powder
• 1 Egg
• 2 cups Avocado Oil
• 1/2 teaspoon Sea Salt

Instructions

1. 1Cut the 1 lb of chicken thighs into bite-sized pieces, about 1-inch cubes.
2. 2In a medium bowl, combine the chicken pieces with the 2 tablespoons of coconut aminos, 1 teaspoon of ginger, 1 teaspoon of garlic, 1 teaspoon of five-spice powder, and 1/2 teaspoon of sea salt. Mix well to ensure all chicken pieces are coated, then let it marinate for at least 15 minutes.
3. 3Prepare your dredging station: Place 1/2 cup of tapioca starch in one shallow bowl. In a second shallow bowl, lightly beat the 1 egg. Place another 1/2 cup of tapioca starch in a third shallow bowl.
4. 4Working with a few pieces at a time, first coat the marinated chicken pieces in the tapioca starch from the first bowl, shaking off any excess. Then, dip the coated chicken into the beaten egg wash, letting any excess drip off. Finally, coat the chicken again with the tapioca starch from the third bowl, pressing gently to adhere. Place the coated chicken on a clean plate or tray.
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 350°F (175°C). Use a thermometer to check the temperature.
6. 6Carefully add the coated chicken to the hot oil in batches, being careful not to overcrowd the pot. Fry each batch for 3 to 4 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The chicken should sound crisp as it fries.
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.
8. 8Serve the Taiwanese popcorn chicken immediately while it is hot and crispy.

Substitutions

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