Crispy Chicken Popcorn
Equipment
Ingredients
Chicken
chicken thighs (cubed)
450 g
garlic powder
1 tsp
soy sauce
1 tbsp
chili powder
1 tsp
black pepper
0.5 tsp
salt
0.5 tsp
chicken bouillon powder
0.5 tsp
egg
1 pcs
Coating
all-purpose flour
150 g
cornstarch
75 g
baking powder
0.5 tsp
paprika powder
1 tsp
salt
0.5 tsp
black pepper
0.25 tsp
Instructions
Marinate the chicken
Combine chicken with garlic powder, soy sauce, chili powder, pepper, salt, chicken bouillon powder and egg. Mix thoroughly.
Prepare coating mixture
In a separate bowl, mix all-purpose flour, cornstarch, baking powder, paprika, salt and pepper until evenly combined.
Coat the chicken
Dredge marinated chicken pieces in the coating mixture until completely covered on all sides.
Remove excess flour
Place coated chicken in a strainer and shake gently to remove excess flour for maximum crispiness.
Deep fry the chicken
Heat oil to 175°C. Fry chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch.
Serve
Toss fried chicken in your favorite sauce or serve with dipping sauce of choice.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven or air fryer to restore crispiness. Do not microwave.
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