Paleo Taiwanese Fried Chicken
Discover a flavorful twist on street food with this Paleo Taiwanese Fried Chicken recipe, a gluten-free and dairy-free delight that's perfect for clean eaters craving comfort food classics. Tender chicken thighs are marinated in coconut aminos, garlic, ginger, and scallions to infuse bold, umami flavors, then coated in a crispy blend of tapioca starch and arrowroot powder for a golden, light-as-air crust. Fried to perfection in avocado oil and topped with aromatic crispy basil leaves, this protein-packed dish is ideal for sharing or indulging on your own. Ready in under 40 minutes, this Paleo-friendly rendition of Taiwanese fried chicken is a guaranteed crowd-pleaser that's both health-conscious and undeniably delicious!
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Recipe Information
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
Instructions
Cut the chicken thighs into bite-sized chunks, approximately 1-2 inches in size.
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.
In a shallow bowl, mix the tapioca starch and arrowroot powder together. This will be used as a coating for the chicken.
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.
Remove the chicken from the marinade, letting the excess liquid drip off. Coat each piece thoroughly in the starch mixture, ensuring an even layer.
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.
Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
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.
Serve the fried chicken hot, garnished with the crispy basil leaves on top.
Nutrition Facts
Calories |
3860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 17.0 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1369 mg | 29% | |
*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.
