Chicken Popcorn Recipe
Crispy, bite-sized fried chicken pieces, perfectly seasoned and golden on the outside, juicy on the inside.
- Deep frying pan
- Kitchen thermometer
- Mixing bowls
- Slotted spoon or spider strainer
- Chef's knife & cutting board
- Paper towels & tray
- Whisk or fork
- 500 gram Boneless chicken breast
- 1 cup All-purpose flour (Season the flour itself for extra flavour depth)
- 3 tbsp Cornstarch ( Increase ratio for KFC-style crunch)
- 2 Piece Eggs (Use room temperature eggs for a smoother wash)
- ¼ cup Milk (Combined with egg to thin the wash, making it easier to coat each piece evenly)
- 1 tsp Garlic powder (Adds a deep, savoury base flavour to the marinade. )
- ½ tsp Onion powder (Adds subtle sweetness and savouriness that complements the garlic)
- 1 tsp Paprika (Smoked paprika elevates the flavour significantly)
- 2 cups Oil for frying (Reuse oil up to 2–3 times after straining)
Marinate the chicken: In a bowl, combine 17.9 ounces boneless chicken breast (cut into small bite-sized pieces) with 1 teaspoons salt, 1 teaspoons garlic powder, 0.5 teaspoons onion powder, 1 teaspoons paprika, 0.5 teaspoons black pepper, and 0.3 teaspoons cayenne pepper (optional). Mix well to coat all pieces. Let marinate for at least 20 minutes
Make the egg wash: In a separate bowl, whisk together 2 egg and 0.3 cups milk until smooth.
Prepare the coating: In another bowl, mix 1 cups all-purpose flour and 3 tablespoons cornstarch together. This combination gives the chicken its extra crispy texture.
Coat the chicken: Dip each marinated chicken piece into the egg wash, then dredge thoroughly in the flour-cornstarch mixture. Press lightly to ensure the coating sticks well.
Heat the oil: Pour 2 cups oil for frying into a deep pan or wok and heat to 175°C (350°F) over medium-high heat. The oil is ready when a small drop of batter sizzles immediately.
Fry the chicken: Fry the coated chicken pieces in batches — avoid overcrowding. Cook for 4–4m 30s until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Double fry for extra crunch (optional): For extra crispiness, increase oil heat to 190°C (375°F) and fry the chicken a second time for 1–1m 30s 01:30 until deeply golden. Drain and serve immediately.
Tips for best results:
- Cut chicken pieces uniformly (about 2–3 cm) so they cook evenly.
- Don’t skip the cornstarch — it’s the secret to an extra crispy shell.
- Always fry in small batches to maintain oil temperature.
- Serve immediately with ketchup, ranch, or your favourite dipping sauce.
- For a spicier kick, increase cayenne or add chili flakes to the flour mix.