Popcorn Chicken Food

POPCORN-COATED POPCORN CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
• In a large releasable plastic bag, combine the chicken, salt, garlic powder, onion powder and black pepper. Seal and then shake and massage the bag so all the chicken pieces get coated with the seasoning. Set aside.
• Add the popcorn to a separate large resealable plastic bag. Close the bag and, using a rolling pin, crush the popcorn into small pieces.
• Set up your breading station using 3 pie pans. In the first pan, add the flour. In the second pan, whisk together the buttermilk, hot sauce and eggs. In the third pan, combine the popcorn, panko and paprika and stir to combine.
• Working in batches, dredge the chicken pieces first in the flour, then in the buttermilk mixture and finally in the popcorn breading mixture, pressing the chicken into the breading mixture to make sure it gets completely coated. Place on the prepared baking sheet in 1 even layer. Spray the tops lightly with cooking spray.
• Bake until golden brown, about 15 minutes, flipping each piece halfway through. Serve immediately.

POPCORN-FRIED CHICKEN

Steps:

• Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.
• Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs - press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
• When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don't overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.

POPCORN CHICKEN (TAIWANESE)

Steps:

• Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.
• Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.

POPCORN CHICKEN

Steps:

• For the honey sriracha mayo: Stir together the mayo, sriracha and honey to taste. Season with salt. Transfer to a small serving bowl and drizzle with a little extra sriracha. Refrigerate until ready to serve.
• For the chicken: Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
• Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
• Bring a large, wide pot with about 1 1/2 inches of oil to 350 degrees F. Line a tray with paper towels.
• Dredge half of the chicken in the flour. Remove from the flour, shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat with the remaining chicken.
• Top with chives and serve with the honey sriracha mayo.

POPCORN CHICKEN

Steps:

• Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
• Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.
• Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.
• Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.

POPCORN CHICKEN

Steps:

• Toss chicken with 1 1/2 tsp of the Cajun seasoning and 1/2 tsp of the salt. In a large bowl, whisk flour, beer and remaining 1 1/2 tsp Cajun seasoning and 1/2 tsp salt. Toss chicken and peppers in batter and coat completely.
• In a Dutch oven, heat oil to 375 deg. Working in 3 batches, drop chicken pieces and peppers into oil, one piece at a time. Fry for 3 minutes, gently stirring halfway through cooking time.
• With a slotted spoon, remove chicken and peppers from oil and place on a paper-towel-lined baking sheet. Serve immediately with, if desired, honey mustard and ranch.

TAIWANESE POPCORN CHICKEN (鹽酥雞)

Steps:

• Cut the thighs into bite-sized pieces, roughly 3cm x 3cm (1" x 1").
• Marinate them in the five spice powder, chicken bouillon powder, salt, sugar, grated ginger, finely chopped garlic, onion powder, corn starch, egg white, Shaoxing wine, light soy sauce, pepper and mashed fermented tofu for at least 20 minutes.
• Toast the white and Sichuan peppercorns on low-medium heat until slightly brown, then use a sieve to sift out any unwanted particles.
• Use a food processor to grind the peppercorns into a powder. Alternatively, use a pestle and mortar to crush them to achieve the same result.
• Combine the ground peppercorns with the five spice powder, paprika and salt.
• Mix the corn starch and baking powder together, then coat the cut pieces in the corn starch mix. Use a colander to shake away any excess starch.Tip: Put a few pieces in at a time so they are well-coated. Dumping many in will run the risk of a wet batter.
• Heat up a wok of oil on medium heat and fry the coated pieces for 5 minutes or until golden.
• Remove the pieces and let it drip dry in a sieve. Turn the heat up to high and double fry them for another 2 minutes.
• Just before the chicken is ready, toss in the Thai basil leaves and let them fry for 2 minutes or until crispy. Scoop the chicken and leaves out into a large sieve or colander.
• Put a serving of Taiwanese Popcorn Chicken into a large bowl along with some Thai basil. Add some of the spice mix in and toss all together until the batter is evenly coated.
• Serve immediately as is!

EASY AIR FRYER TAIWANESE POPCORN CHICKEN

Steps:

• In a medium-sized bowl, toss chicken pieces with all marinade ingredients, ensuring chicken is coated thoroughly. Marinate for at least 30 minutes, or up to overnight.Related:Crispy Rice Paper 'Vietnamese Pizza' is the Street Food-Inspired Snack You Need to Try
• With wet hands, dredge marinated chicken pieces with coating mixture, squeezing to ensure the coating sticks to the chicken.
• Arrange chicken pieces in air fryer basket in an even layer and slightly spaced apart. Spray generously with cooking spray. Depending on the size of your air fryer, you may need to work in batches.Related:Okonomiyaki is the Japanese Street Food You Need in Your Life
• Set air fryer to 400°F and cook chicken for 6 minutes. Remove basket from air fryer, toss chicken, ensuring all are flipped over. If any surfaces of chicken remain white and powdery, spray with additional cooking spray. Return to air fryer to cook at 400°F for an additional 6 minutes. Remove basket from air fryer, add in basil leaves, spray with additional cooking spray and toss with chicken. Cook for 1 additional minute at 400°F.
• Remove basket from air fryer and serve, sprinkling with green onions if using.