Taiwanese Fried Chicken (Popcorn Chicken) - Paleo
Crispy and flavorful Taiwanese fried chicken made paleo-friendly with tapioca starch and coconut aminos.
Ingredients
- about 680 g Chicken thighs, cut into 1-inch pieces
- 1/2 cup Tapioca starch
- 2 tbsp Coconut aminos
- 1 tsp Ginger, grated
- 1 tsp Garlic powder
- 1/2 tsp White pepper
- 1/4 tsp Five-spice powder
- 2 cups Avocado oil (for frying)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Marinate the chicken: In a bowl, combine the chicken pieces with coconut aminos, grated ginger, garlic powder, white pepper, and five-spice powder. Marinate for at least 15 minutes.
- 2Coat the chicken: Place the tapioca starch in a shallow dish. Dredge each piece of chicken in the tapioca starch, ensuring it is fully coated.
- 3Fry the chicken: Heat the avocado oil in a large skillet or deep fryer to 175°C. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
- 4Drain and serve: Remove the chicken from the oil and drain on a wire rack or paper towels. Serve immediately.
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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