Salt And Pepper Popcorn Food
SALT AND PEPPER POPCORN
Based on the Salt and Pepper Popcorn sold at Starbucks®.
Provided by KN Granger
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Stir oil, rice flour, salt, onion powder, garlic powder, and black pepper together with a whisk in a small bowl until smooth; drizzle over popcorn in a large bowl and toss to coat.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 7 g, Fat 10.1 g, Fiber 1 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 407.4 mg, Sugar 0.2 g
SALT AND PEPPER CHICKEN WITHOUT DEEP-FRYING (椒盐鸡)
This Taiwanese salt and pepper chicken recipe uses minimal oil to create the most scrumptious result. These chicken bites are super crispy, juicy, and bursting with flavor. {Gluten-Free}
Provided by Maggie Zhu
Categories Appetizer
Number Of Ingredients 14
Steps:
- Combine the chicken and the marinade ingredients in a big bowl. Mix well. Marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
- Combine the ingredients for the spice mix in a small bowl and stir to mix well. Note, this recipe prepares more spice mix than you might use, so you can adjust the seasoning according to your preference.
- When you're ready to cook, add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached. The batter should be quite dry and not very runny.
- Add the oil to a large skillet (nonstick or carbon steel), just enough to coat the bottom of the pan. Heat over medium-high heat until hot. Add the chicken one piece at a time using a pair of chopsticks or tongs. Turn to medium heat if the pan starts to smoke too much.
- Cook the chicken until the bottom turns golden brown, 2 to 3 minutes. Flip to brown the other side, 2 to 3 minutes. (Alternatively, you can deep-fry the chicken with more oil at 350 F (176 C) until golden brown.) Transfer chicken to a large plate and remove the pan from the stove to let it cool a bit.
- Your pan should still have a thin layer of oil remaining in it. If not, add 1 to 2 tablespoons of oil. Heat over medium heat. Spread the basil leaves. Cook the bottom side for 30 seconds. Flip to cook the other side until crispy. Transfer the basil leaves to a large plate to cool.
- While the chicken is still hot, sprinkle about half of the spice mix over the chicken and gently toss it with a pair of tongs. Taste the chicken. Add more spice mix if needed. Add the cooked basil leaves and toss again.
- Serve as an appetizer.
- You can store the leftover chicken in a sealed container in the fridge. To reheat the chicken, preheat your oven to 350 degrees F (176 C). Heat the chicken for 10 to 15 minutes, or until heated through.
Nutrition Facts : ServingSize 1 serving, Calories 329 kcal, Carbohydrate 19.6 g, Protein 28 g, Fat 14.7 g, SaturatedFat 3.6 g, Cholesterol 122 mg, Sodium 710 mg, Fiber 0.4 g, Sugar 2.6 g
SALT AND PEPPER PRETZEL CRISPS POPCORN
Provided by Food Network
Number Of Ingredients 4
Steps:
- In a small bowl, combine the melted butter, salt and pepper. In a large bowl, combine the popcorn and crushed Pretzel Crisps®. Pour the butter mixture over and stir to mix.
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Servings 2-4Total Time 15 mins
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- Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels and shake the pot to gently toss the kernels until they are all coated with oil. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape.
- Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl.
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- Slice chicken into small pieces/chunks. Marinate the meat with seasoning group (A) for at least 25-30 minutes. (even better overnight)
- Dredge the chicken in seasoning group (B) in the following order: a) sweet potato starch, b) lightly dust with coconut flour or almond flour.
- Heat the oil for 5 to 10 minutes and pan fry the chicken in separate batches. When the chicken is cooked through and golden-brown in color, remove it from the oil and drain it on paper towels.
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- Continue cooking the popcorn until the popping slows down, about 3-4 seconds between the pops
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In a medium bowl, combine the chicken and marinade ingredients, making sure to completely coat the chicken. Let sit for 15-30 minutes. Pour oil at least one inch deep into pot …
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From kirbiecravings.com
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- In a medium bowl, combine the chicken and marinade ingredients, making sure to completely coat the chicken. Let sit for 15-30 minutes.
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- After you have finished with all of the chicken, turn off stove and drop in fresh basil leaves. Stand away from the stove while the leaves fry. They only need a few seconds but they will "pop." Once you hear the popping sound, they are ready to be removed.
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- When all three kernels have popped, remove lid. Pour popcorn evenly over bottom of pan and immediately sprinkle sea salt and pepper on top.
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From fatsecret.com
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