Taiwanese Popcorn Chicken (No Soy)

Ingredients

• about 680 g Chicken Thighs
• 1/2 cup Tapioca Starch
• 1/4 cup Potato Starch
• 2 tbsp Gluten-Free Tamari
• 1 tbsp Rice Wine
• 3 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp White Pepper
• 1/4 tsp Five Spice Powder
• 3 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, combine the 2 tbsp Gluten-Free Tamari, 1 tbsp Rice Wine, 3 cloves minced Garlic, 1 tsp grated Ginger, 1/2 tsp White Pepper, and 1/4 tsp Five Spice Powder. Add the cut chicken thighs to this bowl and toss to coat them evenly. Let the chicken marinate for at least 30 minutes.
3. 3In a separate shallow bowl or plate, mix together the 1/2 cup Tapioca Starch and the 1/4 cup Potato Starch. This will be your dredging mixture.
4. 4Take each piece of marinated chicken and press it into the starch mixture, ensuring it is fully and evenly coated on all sides. Shake off any excess starch.
5. 5Pour the 3 cups of Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
6. 6Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry each batch for 4-5 minutes, or until the chicken is golden brown and crispy. The chicken should sound crisp when it hits the oil and the coating should be firm to the touch.
7. 7Using a slotted spoon or spider strainer, remove the fried chicken from the oil. Place the cooked chicken on a plate lined with paper towels to drain any excess oil. Repeat with remaining batches of chicken.
8. 8Serve the Taiwanese Popcorn Chicken immediately while it is hot and crispy.

Substitutions

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