Whole30 Taiwanese Fried Chicken
Elevate your fried chicken game with this Whole30 Taiwanese Fried Chicken recipe, a guilt-free twist on the classic street food favorite! Featuring tender, bite-sized chicken thighs marinated in a flavorful blend of coconut aminos, rice vinegar, smoked paprika, and ginger, this dish packs a savory punch while staying fully Whole30-compliant. Coated in a crispy mixture of arrowroot powder and coconut flour, and fried to golden perfection in avocado oil, every bite is a crunchy delight. Optional crispy Thai basil leaves garnish adds an aromatic touch that takes the dish to the next level. Perfect for a satisfying weeknight meal, this recipe is gluten-free, Paleo-friendly, and ready in just 35 minutes. Enjoy this healthier take on Taiwanese fried chicken, and let its bold flavors make your taste buds sing!
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Recipe Information
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)
Instructions
Cut the chicken thighs into bite-sized pieces, about 1 to 1.5 inches in size, and place them in a medium mixing bowl.
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.
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.
In a shallow dish, mix arrowroot powder, coconut flour, and the remaining 0.5 teaspoon of salt.
In another bowl, crack the eggs and whisk until smooth.
Remove the chicken from the marinade and pat it dry lightly with paper towels to prevent excessive moisture.
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.
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.
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).
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.
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.
Serve the Whole30 Taiwanese Fried Chicken hot, and enjoy immediately for the best flavor and crunch.
Nutrition Facts
Calories |
4235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.7 g | 384% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 4626 mg | 201% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 7.9 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 286 mg | 22% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1598 mg | 34% | |
*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.
