Popcorn Chicken

Name: Popcorn Chicken
Prep time: 70 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Down Town Classics
Ingredients: Chicken Breast — 500g; Salt — 1 tsp; Red Chilli Powder — 1 tsp; Garlic Powder — ½ tsp; Vinegar — 2 tbsp; Chilli Sauce — 2 tbsp; Milk — 60ml; Egg — 1; Plain Flour — 125g; Cornflour — 60g; Salt — ½ tsp; Crushed Red Chilli — ½ tsp; Garlic Powder — ½ tsp; Vegetable Oil — 1000ml

Enjoy crispy homemade popcorn chicken featuring tender bite-sized pieces coated in a spiced flour crust and fried to golden perfection. This fun takeaway favourite delivers a delightfully crunchy texture and savoury punch.

Cuisines

Cooking Instructions

Preparation: 70 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

Marinate the cubed chicken breast with salt, red chilli powder, garlic powder, vinegar, chilli sauce, and milk for 1 hour to infuse flavour and tenderise the meat.

Mix plain flour with cornflour, salt, crushed red chilli, and garlic powder to create the dry coating mixture.

Add a beaten egg to the marinated chicken mixture before dredging to help the flour adhere securely.

Dip the coated chicken pieces into a diluted water mixture made from the leftover marinade before giving them a final toss in the flour for extra texture.

Fry the popcorn chicken in medium-hot oil until golden brown and crispy.

Marinate Chicken
Cut the chicken breast into small cubes and place them in a bowl with salt, red chilli powder, garlic powder, vinegar, chilli sauce, and milk, then cover and refrigerate for one hour.

Prepare Coating Mix
Combine plain flour, cornflour, salt, crushed red chilli, and garlic powder in a large bowl.

Coat Chicken
Add a beaten egg to the marinated chicken, toss well, then dredge the pieces individually in the flour mixture, shaking off any excess.

Double Dip and Fry
Dip the flour-coated chicken briefly into the reserved marinade mixed with cold water, toss again in the flour, and fry in medium-hot oil until golden brown.