Gluten-Free Taiwanese Fried Chicken

Indulge in the irresistible crunch of Gluten-Free Taiwanese Fried Chicken, a tantalizing twist on a beloved street food classic. With tender, bite-sized chicken thighs marinated in a flavorful blend of gluten-free soy sauce, five-spice powder, and garlic, this recipe delivers bold, savory undertones with every bite. Coated in a crispy, gluten-free batter made from sweet potato starch and all-purpose flour, and fried to golden perfection, each piece is delightfully light yet satisfyingly crisp. The dish is elevated with vibrant, aromatic Thai basil leaves, fried just long enough to add a fragrant crunch. Perfect as a snack or paired with steamed rice for a savory meal, this recipe caters beautifully to gluten-sensitive diets while celebrating authentic Taiwanese flavors.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound boneless chicken thighs
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 3 garlic cloves, minced
• 1 teaspoon ground white pepper
• 0.5 teaspoon five-spice powder
• 1 teaspoon granulated sugar
• 1 cup sweet potato starch (or tapioca starch for gluten-free)
• 0.25 cup gluten-free all-purpose flour
• 1 large egg
• 1 bunch fresh Thai basil leaves
• 4 cups neutral oil for frying (such as canola or vegetable oil)
• 0.5 teaspoon salt
• 0.5 teaspoon optional chili powder or cayenne pepper (for additional spice)

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces, about 1.5 inches each, and place them into a mixing bowl.

Step 2

Add the gluten-free soy sauce, rice vinegar, minced garlic, ground white pepper, five-spice powder, and sugar to the bowl with the chicken. Mix well to combine and let it marinate for at least 20 minutes for the flavors to infuse (up to overnight in the refrigerator for best results).

Step 3

In a separate bowl, combine the sweet potato starch (or tapioca starch) and gluten-free all-purpose flour. Set aside.

Step 4

Crack one egg into another shallow bowl and beat it lightly.

Step 5

Heat the neutral frying oil in a deep pot or skillet to 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature to avoid uneven cooking.

Step 6

Working in batches, coat each piece of marinated chicken in the beaten egg first, then dredge it into the starch-flour mixture, pressing the chicken lightly to ensure a thick coating.

Step 7

Carefully drop the coated chicken pieces into the hot oil, frying 4-5 pieces at a time. Do not overcrowd the pot. Fry for about 3-4 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Step 8

Once all the chicken is fried, briefly fry the fresh Thai basil leaves in the hot oil for 5-10 seconds. Be cautious, as basil leaves can cause oil splatter. Remove immediately and place on paper towels.

Step 9

Sprinkle the fried chicken with a pinch of salt and, if desired, chili powder or cayenne pepper for extra spice.

Step 10

Serve hot, garnished with the crispy Thai basil leaves. Enjoy as a snack or pair with steamed rice for a full meal.

Nutrition Facts

Serving size	(1827.6g)

Amount per serving	% Daily Value*
Calories	10027.2

Total Fat 998.1g	0%
Saturated Fat 81.4g	0%
Polyunsaturated Fat g
Cholesterol 579.1mg	0%
Sodium 3422.3mg	0%
Total Carbohydrate 259.0g	0%
Dietary Fiber 5.0g	0%
Total Sugars 4.8g
Protein 102.9g	0%

Vitamin D 41IU	0%
Calcium 259.6mg	0%
Iron 10.5mg	0%
Potassium 1320.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.1%

Protein: 3.9%

Carbs: 9.9%