These Asian Chicken Poppers are incredibly easy to make with just a few ingredients and are very fun to eat. Try them with the easy Asian-inspired dipping sauce for a fun AIP- and Paleo-friendly appetizer or main dish. 

AIP chicken poppersAIP chicken poppers https://www.amymyersmd.com/recipe/aip-chicken-poppers/AIP chicken poppers

High protein snack

These chicken poppers are made with ground chicken breast, making them a lean, high-protein snack. Ground chicken breast from organic, free-range chickens is high in muscle-building protein as well as zinc, iron, and vitamins B6, B12, and D. These nutrients are important for energy production, brain health, and immune health. 

The other ingredients in the chicken poppers are grated carrots, chopped scallions, and a few spices. These ingredients make the chicken poppers moist and tender, while giving them lots of flavor. In addition, carrots contain beta-carotene, which is an antioxidant that converts to vitamin A in the body and may help lower diabetes risk. Scallions have anti-inflammatory properties, and ginger has antibacterial properties, in addition to adding flavor and spice to these chicken poppers.

AIP chicken poppersAIP chicken poppers https://www.amymyersmd.com/recipe/aip-chicken-poppers/AIP chicken poppers

Baked chicken poppers

These chicken poppers are baked in the oven, making them a great hands-off snack to make and you don’t have to stand over the stove as they cook. Simply combine all the ingredients in a bowl and make small nugget-shaped poppers. Dredge them in cassava flour and spray them with oil. Bake these at 425 degrees Fahrenheit for 15 minutes, or until they are cooked all the way through. 

The cassava flour is optional, but it is a gluten-free flour that helps give these poppers a crispy golden brown exterior. You can skip the flour if you want to make low-carb chicken poppers.

https://www.amymyersmd.com/recipe/aip-chicken-poppers/AIP chicken poppers

Asian-style dipping sauce

These chicken poppers wouldn’t be complete without a delicious dipping sauce! This dipping sauce has a great combination of sweet and sour flavors, and has a great sticky saucy consistency that we expect from dipping sauces. 

Traditional Asian-style sauces are often made with soy sauce, cornstarch, and lots of refined sugar, all of which are processed ingredients that are bad for your digestive systems. Instead, I use coconut aminos and honey to make this sauce. I thicken the soy sauce with a little bit of tapioca starch, which is a great AIP-friendly alternative to cornstarch. The sauce has a great flavor thanks to the coconut aminos, ginger, garlic, and fresh lime juice.

These chicken poppers can be served as the protein for your mail course, or as an appetizer for an Asian-style dinner. I love serving these with Paleo Egg Roll Soup or Ginger Pork Lettuce Wraps. So make sure to serve these chicken poppers next time you have company over, I guarantee everyone will love them!

AIP Asian Chicken Poppers

AIP Asian Chicken Poppers

AIP Asian Chicken Poppers
Course:
Course:
Protocol:
Protocol:

Servings

Servings:

4

4

Prep Time

10 minutes

Cook Time

15 minutes

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Ingredients

Ingredients

For the chicken poppers
  • 1 454 lb g ground chicken
  • 3 scallions finely diced
  • 1 1 medium carrot finely grated
  • 1 4.929 tsp ml sea salt
  • 1 4.929 tsp ml ground ginger
  • 1/2 120 cups ml Cassava flour
  • Avocado oil for pan
For the dipping sauce
  • 6 88.722 tbsp ml Coconut aminos
  • 2 29.574 tbsp ml Avocado oil
  • 1/4 60 cups ml honey optional
  • 1 14.787 tbsp ml lime juice use less if omitting honey
  • 2 9.858 tsp ml tapioca starch
  • 1 4.929 tsp ml ground ginger
  • 1/2 2.4645 tsp ml ground garlic
  • 1 scallions finely diced

Instructions

Instructions

  1. Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper and spray or brush with avocado oil.
  2. In a large bowl, combine the ground chicken with the diced scallions, grated carrot, sea salt, and ground ginger, and mix well with a fork to combine.
  3. Use your hands to scoop out 2-3 tablespoons of the ground chicken mixture and form nugget-shaped patties. Tip: Keep a small bowl of cold water near you and dip your hands into the water in between every sausage patty, to keep it from sticking to your hands.
  4. Dredge each patty in cassava flour, and place on the prepared baking sheet. Spray or brush the tops of the chicken poppers with avocado oil.
  5. Bake at 425 degrees Fahrenheit for 15 minutes. Turn on the broiler for 1-2 minutes and broil until the tips of the chicken poppers are golden brown. Remove from heat and serve warm with dipping sauce.
  6. While the chicken poppers are cooking, prepare the dipping sauce: In a small saucepan, combine all the ingredients from coconut aminos to ground garlic and whisk together until no lumps remain. Heat over medium heat and bring to a gentle simmer. Simmer for 1-2 minutes, or until the sauce thickens to your liking. Allow to cool for a few minutes, garnish with diced scallions, and serve with the chicken poppers.