Paleo Taiwanese Fried Chicken
Experience the irresistible crunch and bold flavors of Paleo Taiwanese Fried Chicken, a healthy twist on a beloved street food classic! This gluten-free, grain-free recipe swaps traditional soy sauce for coconut aminos and uses a crisp coating of tapioca starch and arrowroot powder, making it perfect for paleo diets. Marinated in aromatic garlic, ginger, and scallions, each bite bursts with savory goodness, while frying in avocado oil ensures a clean, golden crust. The pièce de résistance? Crispy basil leaves fried to perfection for an herby, fragrant garnish. Ready in under 40 minutes (plus marinating time), this crowd-pleasing dish brings authentic Taiwanese flavors to your table with a wholesome, paleo-friendly twist.
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Ingredients
- 1 lb Chicken thighs
- 0.25 cup Coconut aminos
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 stalks Scallions
- 0.5 tsp Sea salt
- 0.5 tsp White pepper
- 0.5 cup Tapioca starch
- 0.5 cup Arrowroot powder
- 1 cup Avocado oil
- 1 cup Fresh basil leaves
Directions
Step 1
Cut the chicken thighs into bite-sized chunks, approximately 1-2 inches in size.
Step 2
In a mixing bowl, combine the coconut aminos, minced garlic, grated ginger, and finely sliced scallions. Add the chicken chunks and mix well to coat. Let the chicken marinate in the refrigerator for at least 1 hour, preferably 2 hours for better flavor infusion.
Step 3
In a shallow bowl, mix the tapioca starch and arrowroot powder together. This will be used as a coating for the chicken.
Step 4
Heat the avocado oil in a deep skillet or frying pan over medium-high heat. The oil should reach 350°F (175°C) for proper frying.
Step 5
Remove the chicken from the marinade, letting the excess liquid drip off. Coat each piece thoroughly in the starch mixture, ensuring an even layer.
Step 6
Carefully place the coated chicken pieces into the hot oil in small batches to avoid overcrowding the pan. Fry for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Step 7
Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
Step 8
In the same oil, fry the fresh basil leaves for about 10-15 seconds, until crispy. Be cautious as the oil may splatter when frying the leaves.
Step 9
Serve the fried chicken hot, garnished with the crispy basil leaves on top.
Nutrition Facts
| Serving size | (1052.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3859.8 |
| Total Fat 266.4g | 0% |
| Saturated Fat 45.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 426.4mg | 0% |
| Sodium 2611.3mg | 0% |
| Total Carbohydrate 241.9g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 17.0g | |
| Protein 120.9g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 198.4mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1368.9mg | 0% |
Source of Calories