Taiwanese Fried Chicken (Popcorn Chicken) Paleo

Ingredients

• 1.5 lbs Chicken Thighs, cut into 1-inch pieces
• 1/2 cup Arrowroot Powder
• 2 tbsp Coconut Aminos
• 1 tsp Garlic Powder
• 1/2 tsp Ginger Powder
• 1/4 tsp White Pepper
• 1/2 tsp Salt
• 3 cups Lard or Coconut Oil, for frying

Instructions

1. 1In a large bowl, combine the 1/2 cup arrowroot powder, 2 tablespoons coconut aminos, 1 teaspoon garlic powder, 1/2 teaspoon ginger powder, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Stir these dry and wet ingredients together until they form a paste.
2. 2Add the 1.5 lbs chicken thighs, cut into 1-inch pieces, to the bowl with the paste. Toss the chicken pieces thoroughly to ensure each piece is evenly coated.
3. 3Pour 3 cups of lard or coconut oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry each batch for 4 to 5 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
5. 5Using a slotted spoon, remove the fried chicken from the oil. Place the chicken on a plate lined with paper towels to drain any excess oil.
6. 6Serve the Taiwanese Fried Chicken hot.

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