Whole30 Taiwanese Fried Chicken

Crispy, flavorful, and entirely Whole30-compliant, this Taiwanese Fried Chicken recipe transforms a beloved street food classic into a guilt-free masterpiece. Made with tender, marinated chicken thighs coated in a gluten-free blend of arrowroot powder and coconut flour, each golden-brown bite is a healthy twist on the traditional dish. Infused with aromatic spices like garlic, ginger, and smoked paprika, and fried to perfection in avocado oil, these bite-sized delights deliver authentic flavor with none of the guilt. Topped with crispy Thai basil for an optional garnish, this recipe is Paleo-friendly, grain-free, and perfect for a crunchy, protein-packed meal. Simple to prepare and bursting with bold Taiwanese-inspired flavors, it’s a must-try for anyone sticking to a Whole30 diet without sacrificing indulgence.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 1 cup Arrowroot powder
• 2 tbsp Coconut flour
• 2 tbsp Coconut aminos
• 1 tbsp Rice vinegar (Whole30-compliant)
• 1 tsp Garlic powder
• 1 tsp Ginger powder
• 1 tsp Smoked paprika
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 2 large Eggs
• 1 cup Avocado oil (for frying)
• 0.25 cup Fresh Thai basil leaves (optional garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces, about 1 to 1.5 inches in size, and place them in a medium mixing bowl.

Step 2

In a small bowl, combine coconut aminos, rice vinegar, garlic powder, ginger powder, smoked paprika, 1 teaspoon of salt, and black pepper. Mix well to create a marinade.

Step 3

Pour the marinade over the chicken pieces, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor.

Step 4

In a shallow dish, mix arrowroot powder, coconut flour, and the remaining 0.5 teaspoon of salt.

Step 5

In another bowl, crack the eggs and whisk until smooth.

Step 6

Remove the chicken from the marinade and pat it dry lightly with paper towels to prevent excessive moisture.

Step 7

Dip each chicken piece into the whisked eggs, then dredge it in the arrowroot and coconut flour mixture until evenly coated. Set aside on a plate.

Step 8

In a deep frying pan, heat avocado oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of batter-coated chicken; it should sizzle immediately.

Step 9

Working in small batches, carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side or until golden brown and fully cooked (internal temperature of 165°F/74°C).

Step 10

Remove the fried chicken pieces with a slotted spoon and place them on a wire rack or a paper towel-lined plate to drain any excess oil.

Step 11

For an optional garnish, briefly fry Thai basil leaves (if using) in the hot oil for about 5-10 seconds until crispy, then place them on top of the chicken.

Step 12

Serve the Whole30 Taiwanese Fried Chicken hot, and enjoy immediately for the best flavor and crunch.

Nutrition Facts

Serving size	(1178.0g)

Amount per serving	% Daily Value*
Calories	4235.1

Total Fat 299.7g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat g
Cholesterol 866.4mg	0%
Sodium 4625.7mg	0%
Total Carbohydrate 245.3g	0%
Dietary Fiber 19.2g	0%
Total Sugars 7.9g
Protein 138.2g	0%

Vitamin D 82IU	0%
Calcium 286.3mg	0%
Iron 16.2mg	0%
Potassium 1598.3mg	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: 63.7%

Protein: 13.1%

Carbs: 23.2%