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Chicken Popcorn

Chicken popcorn features small, tender pieces of chicken coated in a crispy breadcrumb and spice mixture, then fried until golden and crackling. The dish offers a crunchy exterior with juicy, flavorful bites inside, perfect for finger-food snacking and sharing. Its nostalgic appeal is elevated by a satisfying crunch and a hint of spice, making it a fun, addictive treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 500 g chicken breast boneless, skinless, cut into bite-sized pieces
  • 1 cup flour all-purpose
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 large egg beaten
  • 1 cup panko breadcrumbs for extra crunch
  • 2 cups vegetable oil for frying
  • salt to taste for seasoning

Equipment

  • Heavy-bottomed frying pan or deep fryer
  • Thermometer
  • Mixing bowls
  • Tongs
  • Wire rack

Method
 

  1. Gather your ingredients: cut the chicken into small, bite-sized pieces and prepare your breading station with flour, cornstarch, paprika, garlic powder, beaten egg, and panko breadcrumbs.
  2. In a bowl, whisk together the flour, cornstarch, paprika, garlic powder, and a pinch of salt to create your dry coating mixture.
  3. Dip each chicken piece into the beaten egg, ensuring an even coat that helps the dry mixture stick.
  4. Next, roll the egg-dipped chicken pieces in the seasoned flour mixture, pressing gently to adhere the coating evenly all over.
  5. Pour vegetable oil into a heavy-bottomed pan or deep fryer, heating it to around 180°C (350°F) — look for gentle bubbling and shimmering.
  6. Carefully add the coated chicken pieces to the hot oil in small batches, avoiding overcrowding, and fry for about 3-4 minutes until golden brown and crispy.
  7. Use tongs to turn the chicken pieces occasionally, ensuring even browning and crisping all over.
  8. Once cooked through and golden, transfer the chicken to a wire rack to drain excess oil and keep the coating crispy.
  9. Repeat the frying process with remaining chicken pieces, maintaining the oil temperature for consistent crunch.
  10. Sprinkle the hot chicken popcorn with a little extra salt or your favorite seasoning for added flavor, then serve immediately for the best crunch.