28 minute Spicy Popcorn Chicken

By Ethan Chlebowski · 28 min

Ingredients

Instructions

1. Cut the chicken thighs into bite-size pieces.
2. Mix the chicken with the milk, salt, lemon juice and Louisiana-style hot sauce.
3. Heat enough oil in a wok or Dutch oven over medium heat to fry the chicken, about 2 inches deep.
4. Mix the flour, cornstarch and spices in a bowl, then stir in a little of the milk mixture to form clumps.
5. Coat the chicken in the flour mixture, pressing it on and shaking off the excess.
6. Heat the oil to 350°F/176°C, checking with a thermometer.
7. Fry the chicken in batches for about 4 minutes, stirring gently, until golden and cooked through.
8. Drain the chicken on paper towels, then move it to a wire rack.
9. Mix the reserved frying oil, butter, hot sauce, chili powder, paprika and a little salt in a heatproof bowl, then drizzle over the chicken.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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