why make this recipe
Crispy Popcorn Chicken is a delightful snack or meal that is loved by many. It’s crunchy on the outside and tender on the inside. This recipe is easy to follow and perfect for gatherings, a cozy night in, or as a tasty treat for kids. When you make it at home, you can control the flavors and make it just the way you like! Plus, it goes well with a variety of dipping sauces.
how to make Crispy Popcorn Chicken
Ingredients :
- 340g boneless chicken breast (12oz)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp red chilli powder
- 3/4 tsp salt (adjust to your taste)
- 2 tsps white vinegar
- 45g plain or all-purpose flour (1/4 cup)
- 40g cornflour or cornstarch (1/4 cup + 1 tbsp)
- 80ml cold water (1/4 cup + 1 tbsp)
- 40g panko breadcrumbs (1/4 cup + 3 tbsps + 2 tsps)
Directions :
Cut boneless chicken breast into even bite-sized pieces. Add the chicken to a large bowl, then add garlic powder, red chilli powder, black pepper, paprika, and salt. Add white vinegar and mix all of this into the chicken pieces until coated.
Add flour and cornstarch to the chicken; mix this into the seasoned chicken until completely coated.
Add water to the bowl in small amounts, mixing it into the chicken each time to create a loose popcorn chicken batter.
Add breadcrumbs to the popcorn chicken batter, mixing in until the batter no longer looks loose and wet.
Heat oil in a pot or pan to medium-high heat. Once hot, add the popcorn chicken pieces one by one, frying in batches if necessary; then reduce the heat to medium.
Fry for about 2 minutes, undisturbed, then gently stir to ensure all sides fry.
Continue to fry for another 2-3 minutes until golden and crispy.
Use a wire skimmer to remove the popcorn chicken and drain excess oil.
Serve with your favorite sauce and enjoy!
how to serve Crispy Popcorn Chicken
Crispy Popcorn Chicken is perfect for serving with your favorite dipping sauces. Some popular choices include BBQ sauce, ranch dressing, or honey mustard. Serve it on a platter with a side of veggies for a complete snack or meal. Kids will love it, and it makes a great finger food option for parties.
how to store Crispy Popcorn Chicken
To store leftover Popcorn Chicken, let it cool completely and place it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze it. Just make sure to place it in a freezer-safe bag or container. When ready to eat, reheat in the oven or air fryer to bring back the crispiness.
tips to make Crispy Popcorn Chicken
- Make sure the oil is hot before adding the chicken to fry it evenly and get that crispy texture.
- Do not overcrowd the pan; fry in batches if necessary.
- Adjust the seasoning to your taste; you can add more spices if you like it spicy.
- Use panko breadcrumbs for an extra crunch.
variation
You can customize this recipe by adding different spices, like Italian seasoning or Cajun spice, to change the flavor. You can also try marinating the chicken in buttermilk for a few hours before battering to make it even more tender.
FAQs
1. Can I use chicken thighs instead of breast?
Yes, you can use chicken thighs if you prefer, but remember they may take a little longer to cook.
2. How can I make this gluten-free?
You can use gluten-free flour and breadcrumbs to make this recipe gluten-free.
3. Can I bake instead of fry?
Yes, you can bake the chicken in the oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through for even cooking. Just make sure to spray with a little oil for a crispy texture.
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Crispy Popcorn Chicken
Ingredients
Chicken and Marinade
- 340 g boneless chicken breast cut into bite-sized pieces
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 1 tsp paprika
- 0.5 tsp red chilli powder
- 3/4 tsp salt adjust to your taste
- 2 tsps white vinegar
Breading
- 45 g plain or all-purpose flour about 1/4 cup
- 40 g cornflour or cornstarch about 1/4 cup + 1 tbsp
- 80 ml cold water about 1/4 cup + 1 tbsp
- 40 g panko breadcrumbs about 1/4 cup + 3 tbsps + 2 tsps
Instructions
Preparation
- Cut boneless chicken breast into even bite-sized pieces.
- Add the chicken to a large bowl, then add garlic powder, red chilli powder, black pepper, paprika, and salt. Add white vinegar and mix until the chicken pieces are coated.
- Add flour and cornstarch to the chicken; mix until completely coated.
- Add water in small amounts, mixing each time to create a loose popcorn chicken batter.
- Add breadcrumbs to the batter and mix until the batter is no longer loose and wet.
Cooking
- Heat oil in a pot or pan to medium-high heat.
- Once hot, add the popcorn chicken pieces one by one, frying in batches if necessary; then reduce the heat to medium.
- Fry for about 2 minutes, undisturbed, then gently stir to ensure all sides fry.
- Continue to fry for another 2-3 minutes until golden and crispy.
- Use a wire skimmer to remove the popcorn chicken and drain excess oil.
