Popcorn Chicken Recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Cut the chicken into small, evenly sized bite-sized pieces so they cook uniformly.
2. Mix the seasoning and chicken well in a bowl. If using, add the buttermilk or yogurt and mix again. This can rest in the fridge from 30 minutes up to 8 hours.
3. Add the egg white (or buttermilk) and mix well. Sprinkle the cornstarch in two batches and coat the chicken until it has a thick, moist batter and is not dry.
4. Put the panko on a plate beside the chicken. Roll each piece in the crumbs, pressing gently with your fingers to coat well, and set it on a wide tray. Repeat until all pieces are breaded.
5. Rest the breaded chicken for 10 to 15 minutes so the crumbs stick. It can also be kept in an airtight container in the fridge for up to 48 hours.
6. Heat the oil in a deep pan over medium heat until medium hot, not smoking. Test with a small breadcrumb: it should sizzle and rise without browning. At 350 to 375 F, the oil is at the right temperature.
7. Drop the chicken into the oil one piece at a time. Leave it undisturbed for 1 to 2 minutes, then stir. Fry in batches so the pan is not crowded, and fry on medium heat until golden and crisp.
8. Check that the thickest piece reaches 165 F internally, or cut one open to confirm there is no pink inside.
9. Drain the cooked chicken on a cooling rack set over paper towels or a tray. Before frying the next batch, lower the heat, skim out loose crumbs, and let the oil return to temperature.
10. For baking: place the tray in the middle rack of a preheated 375 F (190 C) oven and bake for 14 minutes, turning halfway, until cooked through.
11. For air frying: put the breaded chicken in the basket and air fry at 400 F (200 C) for 10 minutes, turning after 5 minutes. Adjust the time as needed. It is done at 165 F (74 C) internally, with no pink inside.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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