Prepare your taste buds for a delightful adventure as we delve into the world of Popcorn Chicken! This bite-sized wonder is not just a snack; it’s a crunchy, flavorful journey that promises satisfaction in every crispy bite.
Background and Origins:
Popcorn Chicken, with its roots in Southern cuisine, has become a global sensation. Originating from the United States, this bite-sized chicken delight draws inspiration from the Southern tradition of fried chicken, offering a snackable and shareable twist.
Flavors, Textures, and Taste Profile:
Picture this: golden nuggets of tender chicken, seasoned to perfection and enveloped in a crispy, crunchy coating. The magic happens when you bite into these little wonders – a symphony of textures unfolds.
The exterior is a crispy revelation, giving way to succulent, flavorful chicken within. It’s the perfect balance of savory, salty, and just the right touch of crunch for your taste buds.
I had this chicken with some pan-fried noodles and it was delicious!
Here’s what I used for this recipe:
Popcorn Chicken
Ingredients Â
- 2 lb Chicken breast (1 kg)
- 1 1/2 cup All purpose flour
- 1 1/2 cup Cornflour
- 2 tbsp Garlic powder
- 2 tbsp Cajun powder
- 1 tbsp Onion powder
- 4 tbsp Sour Cream
- Vegetable Oil
InstructionsÂ
- Cut your chicken breasts into small pieces and place them into a bowl or a plate. Season generously with salt, pepper, onion powder, cajun powder and garlic powder.
- Add 4 tbsp of Sour cream to your chicken (Buttermilk or crème fraîche will also do the job).Mix well, making sure each piece of chicken is well-coated with the seasoning and the cream. Allow your chicken to chill in the refrigerator for 30 minutes, covered.
- Combine cornflour and flour in a bowl.Gradually incorporate the flour mixture into the chicken, ensuring even coating. Keep a bit of the flour mixture for later.Shake the chicken pieces lightly to remove any excess flour, if needed.
- To enhance the crispiness, place your chicken pieces in a strainer, lightly dip them into a bowl of water, shake off any excess, and then reapply the flour mixture.
- Deep-fry your chicken for 4-5 minutes in vegetable oil.If necessary, fry your chicken in two batches, ensuring each piece is kept separate to achieve maximum crunch—avoid letting them stick together!Strain excess oil.
- Serve chicken in a large plate and enjoy!