Low Carb Taiwanese Popcorn Chicken Recipe

A bowl of crispy fried chicken topped with fried basil, served with a side of sliced cucumbers and fresh basil leaves.

Low Carb Taiwanese Popcorn Chicken Recipe

Our Homemade Low Carb Taiwanese Popcorn Chicken will be your favorite from now on. It is a super easy, crispy and juicy recipe. These low-carb fried chicken pops are what you get from the street night markets and taste like an authentic chicken coated recipe from Taiwan, considering all the ingredients are gluten-free and sugar-free.

Course Main Course, Main dishes, Recipes, Small bites

Cuisine Asian

Keyword deep fry, five spice powder, fried chicken, marinated chicken, seasoning, soy sauce, street food, taiwanese, taiwanese popcorn chicken

Prep Time 20

Cook Time 15

Marinate 30

Servings Portions

Calories 321kcal

Author Zuzana Paar

Equipment

Ingredients

2 Pieces Chicken Breasts
2 Tablespoons Soy Sauce
1 Tablespoon Ground Ginger
1 Tablespoon Granulated Garlic
1 Tablespoon Onion Powder
1 Tablespoon White Wine
1 Egg White
1/2 teaspoon 5 Spice Powder
1/2 teaspoon Sweetener

Coating:

1/2 Cup Breadcrumbs
1/2 Cup Ground Pork Rinds
1/2 Cup Ground Almond Flour
2 Tablespoons Baking Powder
1 Cup Fresh Basil

US Customary - Metric

Instructions

First, prepare your chicken by washing and chopping it into small pieces for a perfect popcorn chicken size, but keep it manageable. Prepare the seasonings in a small storage container with the right measurements. This will make it easier for you to prepare the whole recipe. Do the same for the liquid ingredients like soy sauce, white wine, and egg whites. Also, prepare the ingredients for coating the chicken and just set them aside. You can prepare them for later when the chicken is marinating.
In a bowl, add all the seasonings to marinate the chicken. Add the soy sauce first, followed by all the dry seasonings. Add the egg whites and white wine last, then mix well with a whisk until all the ingredients are fully combined.
After making the seasoning mixture, pour into the chicken pieces and mix using a rubber spatula until they are evenly coated. Seasoning the chicken is essential as the taste of the final dish should be infused with each chicken piece. Cover with a plastic or cling wrap and let it marinate for at least 30 minutes or overnight for maximum flavor.
While the chicken is marinating, prepare the coating by adding the breadcrumbs, ground pork rinds, almond meal, and baking powder to a separate mixing bowl. Whisk them all together until fully combined. Once the marinated chicken pieces are ready, toss them into the mixture and coat them evenly. I use a tweezer to coat each chicken and set it aside before frying. You can also coat them with your bare hands. Set aside the coated chicken and prepare your frying pan with enough oil, which must be deep-fried.
After heating the olive oil to 350°F (175°C), fry the chicken one by one until they turn golden brown and crispy. Do it for about 3-4 minutes per batch. Make sure to make some space for them to be fried evenly. While frying, gently add the basil leaves and fry them with the chicken.
Drain the excess olive oil using a strainer once the chicken pops are cooked and super crispy. Remember to include the fried basil leaves when you take out the chicken popcorn. You will serve them together. Place them in a bowl, and they are ready to enjoy.

Video

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Notes

Sweetener - instead of sugar or sweeteners, use a sugar-free alternative like allulose or homemade stevia power.
Breading - using a combination of almond meal, ground pork rinds, and a little baking powder will add crispiness without the carbs from breadcrumbs, corn starch, and tapioca flour in a traditional Taiwanese popcorn chicken.
Oil for frying - choose a healthy oil for frying your popcorn chicken, like avocado or olive oil.
Prepare ahead - if you plan on having a party or gathering for the next days or weeks, you can prepare by marinating the chopped chicken and coating and frying it on the day you need it.

Nutrition