CRISPY CHICKEN POPCORN

CRISPY CHICKEN POPCORN

A crispy, spicy homemade snack

Ingredients for Marinade

• 🍗  Boneless Chicken — 400 g
• 🥣  Sour Yogurt (Curd) — 1 cup
• 🥚  Egg — 1
• 🧄  Garlic Powder — ½ tsp
• 🧂  Salt — To taste
• 🌶️  Red Chilli Powder — ½ tsp
• 🫑  Paprika Powder — ½ tsp
• 🥫  Red Chilli Sauce — 1 tbsp
• 🧴  Vinegar — 1 tsp

Ingredients for Crispy Coating

• 🌾  All-Purpose Flour (Maida) — 1 bowl
• 🥣  Cornflour — 1 bowl
• 🧂  Salt — A little
• 🧄  Garlic Powder — ½ tsp
• 🫑  Paprika Powder — ½ tsp

Method

1. Cut the Chicken: Cut the boneless chicken into medium-sized cubes.
2. Marinate the Chicken: Place the chicken in a bowl. Add the sour yogurt, egg, garlic powder, salt, red chilli powder, paprika powder, red chilli sauce, and vinegar. Mix everything thoroughly so the chicken is well coated. Cover and marinate for about 1 hour.
3. Prepare the Coating Mixture: In a separate bowl, combine the all-purpose flour, cornflour, a little salt, garlic powder, and paprika powder. Mix well.
4. Coat the Chicken: Take the marinated chicken pieces one by one and coat them thoroughly with the flour mixture.
5. Heat the Oil: Pour enough oil into a kadai or deep frying pan and heat it well. Once hot, reduce the flame to medium-low.
6. Fry the Chicken Popcorn: Carefully add the coated chicken pieces in small batches. Fry over medium-low heat until crispy and golden brown, making sure they are fully cooked inside.
7. Serve: Remove the chicken popcorn from the oil and place on paper towels to absorb excess oil. Serve hot with mayonnaise, ketchup, or your favourite dipping sauce.

Important Tip

Do not use a very high flame, as the coating may burn while the chicken remains raw inside. Fry in small batches and make sure the chicken reaches an internal temperature of 74°C (165°F).