Taiwanese Popcorn Chicken {Paleo, Whole30, AIP}

Taiwanese Popcorn Chicken is a popular street-food snack you will probably find at your local boba shop. This recipe is Paleo, Whole30, and AIP friendly so you can satisfy your cravings.

After 4 attempts, I have finally perfected the texture and flavor of this recipe. One of my biggest challenges in the past before I learned about the Autoimmune Protocol (AIP), is finding the discipline to avoid fried foods. Taiwanese Popcorn Chicken along with Boba Milk Tea was my comfort food and weakness. In college, I would frequent Tapioca Express after a final exam or a roller-coaster wind of emotional breakdowns! Anyone else with me?

Recently, my neighbor asked if there were any foods I miss since I’ve embarked on my Paleo-AIP journey. It goes to show that we attach the idea of dieting to food deprivation. I get it–I used to think this way too. However, when we dislike eggs, olives, pork, liver, or blue cheese, for example, we naturally refuse these when offered or given the option on the menu. Since I learned about my food intolerances, my mindset changed. I do not like to eat tomatoes anymore because they give me acid reflux. Chocolates causes my acne to flare up and sugar gives me migraines. When I understood the root causes of my chronic inflammation, I no longer thought of Paleo, AIP, Whole30 and Keto as a restrictive diet; they were guides that helped me map out my path to food freedom.

I get so passionate about this subject because I used to scoff at the idea of not being able to have certain foods to lose weight. My friend, I learned that being metabolically challenged is a result of a myriad of unidentified reasons. Take it one day at a time and listen to your body. Read my post on “Whole30 vs. AIP: How Does the Paleo Diet Compare?” to learn more.

So to answer my neighbor’s question in short, I told her that if I missed a certain food I will seek ways to recreate it in a way my body will accept and feel nourished. When healing is taking place, you want to feed it more.

How to Make Taiwanese Popcorn Chicken Paleo, Whole30, and AIP Friendly:

1. Tapioca Starch  or Sweet Potato Starch to keep it grain free and nightshade free.
2. Omit the egg to use as a binder. The key is making sure that your marinade is not too wet; this is why it only requires about 2 tbsps of coconut aminos.
3. Coconut Aminos is always a great alternative to soy sauce. Not only is it legume-free but it is also lower in sodium.
4. Coconut Sugar is Paleo, unrefined, and lower in glycemic index in comparison to refined cane sugar.
5. Using a Meat Thermometer is essential in deep frying. I used Avocado Oil since it has a high smoke point of 520°F.
   • The reason why deep fried is considered unhealthy is because most fast food chain restaurants use the same cooking oil for more than a week. The risk of it going rancid is high and when the oil goes past its smoking point, it can go into oxidative stress.
   • Olive Oil can be used as a substitute but be sure not to go past 405°F.
   • Avoid Canola Oil, Vegetable Oil, and Grapeseed Oil.
6. Instead of Shaoxing Wine, I used non-alcoholic Vermouth. It’s a combination of cloves, cinnamon, ginger, and citrus spices to naturally sweeten the marinade flavor.

Tips and Tricks to Achieving Perfect Crunch, Sweet, and Savory Flavor:

• Use a meat thermometer to ensure the oil temperature is between 350°F – 405°F before deep frying popcorn chicken.
  • Don’t let it get to 500°F as it will burn the outer layer and not fully cook the inside.
    • If you do, either lower the heat or add more avocado oil to lower the temperature.
  • If you deep fry below 350°F, there is a good chance the starchy coating will come out soggy.
    • After you’ve fried the first batch, the temperature of the oil will lower. Keep the fire at medium heat and wait patiently, checking frequently with your thermometer.
• Double fry each batch for maximum crispiness.
• When frying, stir consistently to avoid chicken from sticking together. Use a Spider Strainer Skimmer Ladle.
• Add Thai Basil or any fresh basil to deep fry to complete the aroma.
• Do not use too much Chinese Five Spice as it may taste strong. A little goes a long way. Since I’ve added it to the marinade, I don’t use a whole lot to sprinkle at the end.
• Ground white pepper is essential. Do not use ground black pepper for this recipe.
• If you don’t have Shaoxing Wine, I recommend using Vermouth as a substitute or rice wine vinegar.
• Cooling racks help to ensure your popcorn chicken does not get soggy from the moisture. Parchment paper also works if you do not have one. Refer to the photos below.

Cooling Rack

Parchment Paper