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.