Gluten-Free Taiwanese Fried Chicken
Crispy, flavorful, and irresistibly tender, this Gluten-Free Taiwanese Fried Chicken recipe is a sensational twist on a beloved street food classic! Made with succulent bite-sized pieces of marinated chicken thighs and coated in a gluten-free blend of sweet potato starch (or tapioca starch) and all-purpose flour, each morsel is fried to golden perfection for a signature crunch. Infused with aromatic five-spice powder, garlic, ground white pepper, and a hint of sugar, the chicken delivers bold, perfectly balanced flavors. To elevate the dish, fried Thai basil leaves add a fragrant, crispy garnish, while optional chili powder or cayenne offers a spicy kick. Ideal as a snack or paired with steamed rice for a satisfying meal, this gluten-free fried chicken is deliciously simple to prepare in just 30 minutes. Perfect for foodies seeking authentic Taiwanese flavors without gluten, this recipe is guaranteed to impress!
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Recipe Information
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)
Instructions
Cut the boneless chicken thighs into bite-sized pieces, about 1.5 inches each, and place them into a mixing bowl.
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).
In a separate bowl, combine the sweet potato starch (or tapioca starch) and gluten-free all-purpose flour. Set aside.
Crack one egg into another shallow bowl and beat it lightly.
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.
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.
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.
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.
Sprinkle the fried chicken with a pinch of salt and, if desired, chili powder or cayenne pepper for extra spice.
Serve hot, garnished with the crispy Thai basil leaves. Enjoy as a snack or pair with steamed rice for a full meal.
Nutrition Facts
Calories |
10027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 998.1 g | 1280% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.8 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 260 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1321 mg | 28% | |
*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.
