Thai Chicken Popcorn
Crispy, addictive Thai-style chicken popcorn coated in a double layer of batter and finished in sweet chili sauce – a perfect snack or appetizer.
Equipment
Ingredients
Main
chicken breast schnitzel (cubed)
500 g
egg
1 piece
soy sauce
15 ml
all-purpose flour
30 g
cornstarch
30 g
granulated garlic
0.5 tsp
sweet paprika
0.5 tsp
black pepper
0.25 tsp
Coating
all-purpose flour
70 g
cornstarch
70 g
granulated garlic
0.5 tsp
sweet paprika
0.5 tsp
Frying & Finishing
vegetable oil
500 ml
chili sauce
60 ml
sesame seeds
10 g
Instructions
Marinate the chicken
Combine chicken cubes with soy sauce, garlic, paprika, and black pepper. Mix thoroughly and refrigerate 15–30 minutes.
Make the wet batter
Add egg, flour, and cornstarch to the marinated chicken. Stir until every piece is coated with a thick, sticky batter.
Prepare the dry coating
In a separate bowl, combine flour, cornstarch, garlic powder, and sweet paprika.
Coat the chicken
Working a few pieces at a time, transfer chicken from wet batter into the dry coating. Press gently with fingers for an even crust.
Deep-fry the chicken
Heat oil to 170–175 °C. Fry chicken in batches for 2–3 minutes until golden and crispy. Drain on a wire rack.
Toss in chili sauce
Warm chili sauce in a wide pan for a few seconds. Add fried chicken and toss quickly to coat. Optional: sprinkle with sesame seeds.
Original recipe
Storage
Best enjoyed immediately; reheating may soften the crust
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