Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
Dairy Free
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Homemade Popcorn Chicken

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5 from 3 reviews

Dairy Free

Crispy and crunchy bite-sized pieces of fried chicken which the whole family will love! Make this delicious Taiwanese-inspired Popcorn Chicken with step-by-step photos.

Ingredients

For the Marinade

For the Popcorn Chicken

To Serve

Instructions

For the Marinade

  1. Cut the chicken into bite-sized pieces, about 2 cm (1 inch) cubes.
  2. Place the chicken into a medium-sized bowl.
  3. Add the marinade ingredients.
  4. Mix everything together until the chicken is well-combined in the marinade.
  5. Set aside to marinate for at least 30 minutes.

For the Popcorn Chicken

  1. Heat a large saucepan with enough vegetable oil to about 2 cm (1 inch) depth.
  2. Place the flour into a large bowl or baking tray.
  3. Pour the chicken, together with all of the marinade, onto the flour.
  4. Use your hands to coat the chicken in the flour. The liquid in the marinade will mix with the flour to form a light batter.
  5. Press the flour into the chicken to help form a craggy coating on the chicken. It is this craggy coating which will make the chicken crispy and crunchy.
  6. The oil is ready when it reaches 165°C or 325°F, or when a wooden chopstick inserted in the oil creates lots of small bubbles.
  7. Cook the chicken in batches until golden in colour.
  8. Drain the chicken pieces on kitchen paper or on a wire rack.

To Serve

  1. Serve immediately with a sauce of your choice. I like to mix Sriracha with some Japanese Kewpie mayonnaise.

Kitchen Notes

WHAT TYPE OF CHICKEN TO USE
For this recipe, I like to use boneless chicken thigh fillets with the skin. The skin crisps up during frying, adding extra crunch and texture. But you can also use chicken breast.

OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.