Taiwanese Popcorn Chicken (Paleo, Whole30, Gluten-Free)

Pat the chicken thighs dry with a paper towel and cut them into 1-inch pieces.

Place the chicken in a bowl and add the All-Purpose Stir-Fry Sauce, Chinese five-spice blend, and white pepper.

Toss the chicken in the seasoning and marinate for at least 30 minutes or covered, in the fridge, for up to a day.

While the chicken is marinating, make the tingly seasoning salt. Crush the Sichuan peppercorns in a mortar and pestle, spice grinder, or with a heavy pot. In a small bowl, mix the crushed peppercorns and flaky sea salt. Set aside.

When you’re ready to fry the chicken, add the potato starch to a large, shallow bowl. Take a few pieces of marinated chicken and toss them into the potato starch.

Coat the pieces well, and shake off any excess. Place the coated chicken pieces on a wire rack over a rimmed baking sheet. Repeat with all the chicken.

Pour avocado oil into a large Dutch oven or high-sided pot. It should reach about 2 inches up the sides. Heat the oil on medium high until it reaches 350°F.

Carefully add about a quarter of the chicken pieces to the oil, making sure they’re not overcrowded. Fry the chicken until the pieces are golden brown and cooked through, about 2 to 4 minutes.

Use a slotted spoon or spider to transfer the cooked chicken pieces to a paper towel-lined plate.

Season the hot popcorn chicken with the reserved sichuan pepper and flaky salt blend. Repeat with the remaining chicken pieces, adjusting the heat to maintain a cooking oil temperature of 350°F

Toss in the basil leaves and fry until crispy, about 1 to 2 minutes. (Make sure the basil leaves are very dry or the oil will splatter!)

Garnish the popcorn chicken with fried basil leaves and eat immediately.