Taiwanese Popcorn Chicken (Paleo, Whole30, Gluten-Free)
Taiwanese Popcorn Chicken is the crunchy, bite-sized flavor-packed fried chicken you’ve been craving! My recipe happens to be gluten-free, soy-free, paleo, and Whole30-compatible (if cooked in the air fryer) but it still tastes like the real deal!
Servings: 4
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 2 tablespoons All-Purpose Stir-Fry Sauce
- 1½ teaspoons Chinese five spice blend
- 1 teaspoon ground white pepper
- 2 teaspoons Sichuan peppercorns
- 2 teaspoons flaky sea salt
- 1 cup potato starch or tapioca starch
- 6 cups avocado oil or avocado oil spray if using an air fryer
- ½ cup Thai basil leaves or basil leaves
Instructions
- Pat the chicken thighs dry with a paper towel and cut them into 1-inch pieces.
- Place the chicken in a bowl and add the All-Purpose Stir-Fry Sauce, Chinese five-spice blend, and white pepper.
- Toss the chicken in the seasoning and marinate for at least 30 minutes or covered, in the fridge, for up to a day.
- While the chicken is marinating, make the tingly seasoning salt. Crush the Sichuan peppercorns in a mortar and pestle, spice grinder, or with a heavy pot. In a small bowl, mix the crushed peppercorns and flaky sea salt. Set aside.
- When you’re ready to fry the chicken, add the potato starch to a large, shallow bowl. Take a few pieces of marinated chicken and toss them into the potato starch.
- Coat the pieces well, and shake off any excess. Place the coated chicken pieces on a wire rack over a rimmed baking sheet. Repeat with all the chicken.
- Pour avocado oil into a large Dutch oven or high-sided pot. It should reach about 2 inches up the sides. Heat the oil on medium high until it reaches 350°F.
- Carefully add about a quarter of the chicken pieces to the oil, making sure they’re not overcrowded. Fry the chicken until the pieces are golden brown and cooked through, about 2 to 4 minutes.
- Use a slotted spoon or spider to transfer the cooked chicken pieces to a paper towel-lined plate.
- Season the hot popcorn chicken with the reserved Sichuan pepper and flaky salt blend. Repeat with the remaining chicken pieces, adjusting the heat to maintain a cooking oil temperature of 350°F
- Toss in the basil leaves and fry until crispy, about 1 to 2 minutes. (Make sure the basil leaves are very dry or the oil will splatter!)
- Garnish the popcorn chicken with fried basil leaves and eat immediately.
Video
Notes
Air fryer instructions (Whole30-compatible version):
- Follow steps 1 through 6.
- Spray the battered nuggets all over with avocado spray. I spray the battered nuggets on the wire rack and then place them sprayed-side down on the air fryer basket. Then, I spray the tops of the nuggets before I air fry them.
- Place the chicken in a single layer and don't crowd them. Air fry the chicken, in batches, at 400°F for about 9 to 12 minutes. Make sure you shake the basket a few times while you’re air frying them to get them crispy all over.
- The Taiwanese popcorn chicken is done when the outside is golden brown and crispy and the center is fully cooked.
- Season the hot popcorn chicken with the reserved Sichuan pepper and flaky salt blend.
- Don't bother air frying basil—the chicken tastes great without it and you won’t end up with burned leaves!
Nutrition
Calories: 488kcal | Carbohydrates: 37g | Protein: 37g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 162mg | Fiber: 3g | Sugar: 2g | Iron: 3mg