Taiwanese Popcorn Chicken (Keto-Friendly)

Ingredients

• 1.5 lbs Chicken thighs
• 1 cup Almond flour
• 2 tbsp Soy sauce (tamari)
• 1 tbsp Rice wine (sherry)
• 1 tsp Ginger
• 1 tsp Garlic powder
• 1/2 tsp White pepper
• 1/2 tsp Five-spice powder
• 1 large Egg
• 2 cups Avocado oil

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into 1-inch pieces.
2. 2In a medium bowl, combine the chicken pieces with 2 tbsp soy sauce, 1 tbsp rice wine, 1 tsp ginger, 1 tsp garlic powder, 1/2 tsp white pepper, and 1/2 tsp five-spice powder. Mix well to ensure all chicken pieces are coated, then let it marinate for at least 15 minutes.
3. 3In a separate shallow dish, place 1 cup of almond flour. In another small bowl, whisk the 1 large egg.
4. 4Take each marinated chicken piece, dip it into the whisked egg, and then dredge it thoroughly in the 1 cup of almond flour, making sure it is fully coated.
5. 5Pour 2 cups of avocado oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
6. 6Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per batch, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
7. 7Using a slotted spoon, remove the cooked chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat with remaining chicken batches.
8. 8Serve the Taiwanese Popcorn Chicken immediately while it is hot and crispy.

Substitutions

Related Guides