Ingredients
- 1 Boneless, skinless chicken breasts(around 300 grams), cut into bite-sized pieces
- 1/2 cup All purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Paprika
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Salt
- 1 Eggbeaten
- 1/2 cup Milk
- for frying Vegetable oil
Directions
Bite-Sized Bliss: Recreate Restaurant-Style Popcorn Chicken in 30 Minutes!
Indulge in crispy, juicy perfection with this easy popcorn chicken recipe. Made with simple ingredients and ready in just 30 minutes, this dish is perfect for satisfying cravings or sharing with friends. Follow our step-by-step guide and double-coat technique for restaurant-worthy results. So grab your chicken, crank up the flavor, and enjoy a delightful explosion of taste in every bite!
Tips:
- Use cold milk and egg in the wet batter for an even crispier result.
- Don’t overcrowd the pan when frying, as it will lower the oil temperature and prevent the chicken from crisping properly.
- For a healthier option, bake the chicken instead of frying. Preheat your oven to 400°F (200°C) and bake the chicken for 15-20 minutes or until golden brown and cooked through.
Steps
1 Done | Cut the chicken breast into bite-sized pieces, about 1-inch cubes. This ensures even cooking and a perfect bite-sized experience. |
2 Done | In a bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt. Add any optional spices you like. |
3 Done | In a separate bowl, whisk together the egg and milk. This wet batter helps the dry batter adhere to the chicken and creates a light, crispy texture. |
4 Done | This is the secret to achieving restaurant-style perfection. Dip each chicken piece in the wet batter, then coat it generously in the dry batter. Repeat the process for a thicker, crispier coating. |
5 Done | Fill a pan or pot with enough vegetable oil to reach a depth of about 2 inches. Heat it to 350°F (175°C). You can check the temperature by dropping a small cube of bread into the oil. If it sizzles and floats, the oil is ready. |
6 Done | Carefully drop the coated chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain excess oil. |
7 Done | Once all the chicken is cooked, sprinkle it with a little salt and pepper to taste. Serve immediately with your favorite dipping sauces like ranch, honey mustard, or sweet and sour sauce. |
