Taiwanese Popcorn Chicken (GF)
Crispy, bite-sized chicken pieces marinated in a gluten-free blend of spices and fried to golden perfection. Uses tapioca starch for a light, airy coating.
Ingredients
- 1.5 lbs Chicken breast, cut into 1-inch pieces
- 2 tablespoons Gluten-free soy sauce (tamari)
- 1 tablespoon Rice wine
- 1 teaspoon Garlic powder
- 1/2 teaspoon White pepper
- 1/2 teaspoon Five-spice powder
- 1/2 cup Tapioca starch
- 1/4 cup Potato starch
- 3 cups Vegetable oil, for frying
Instructions
- 1In a bowl, marinate chicken with tamari, rice wine, garlic powder, white pepper, and five-spice powder for at least 30 minutes.
- 2In another bowl, combine tapioca starch and potato starch.
- 3Coat each piece of chicken with the starch mixture, ensuring it is fully covered.
- 4Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 5Fry chicken in batches until golden brown and cooked through, about 3-4 minutes per batch.
- 6Remove chicken from oil and drain on paper towels.
- 7Serve hot with your favorite dipping sauce.
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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