Paleo Taiwanese Popcorn Chicken
A crispy and flavorful paleo-friendly version of Taiwanese popcorn chicken, using tapioca flour and spices for coating.
Ingredients
- about 680 g Chicken Thighs
- 1/2 cup Tapioca Flour
- 1 tsp Garlic Powder
- 1/2 tsp White Pepper
- 1/2 tsp Five Spice Powder
- 1/2 tsp Salt
- 2 cups Avocado Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut chicken thighs into 2.54 cm pieces.
- 2In a bowl, mix tapioca flour, garlic powder, white pepper, five-spice powder, and salt.
- 3Coat the chicken pieces with the tapioca flour mixture.
- 4Heat avocado oil in a deep fryer or large pot to 175°C.
- 5Fry the chicken in batches for 3-4 minutes, or until golden brown and cooked through.
- 6Drain on paper towels and serve hot.
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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