¾teaspoonpaprika(or cayenne pepper or red chilli powder)
⅛teaspoonallspiceor 1 tsp garam masala
optional for serving
½ to 1teaspoonseasoninglike wasabi or sriracha powder
How to make the recipe
Cut chicken to tiny bite sized pieces. Make sure you cut them to uniform sizes as this helps to fry all of them uniformly.
In a bowl, mix together seasoning and chicken. Sprinkle cornstarch and coat the chicken well.
Pour the egg white to a small bowl and then the bread crumbs to another bowl. Place them side by side.
Pick up each piece of chicken & dip in the egg or buttermilk. Remove and roll in the bread crumbs. Place them in a wide plate. Repeat the same step until all the chicken bites are breaded.
For extra crunch you can also double coat the chicken pieces by dipping in egg mixture again and then rolling them in bread crumbs again.
Rest for 10 to 15 mins for the bread crumbs to stick well to the pieces. If you have used buttermilk then it is good to rest them at least for an hour. You can also refrigerate up to 48 hours for further use.
How to make popcorn chicken
Heat oil on a medium flame.
When the oil is hot enough, check by dropping a small piece of bread crumb. It has to rise without browning a lot. 350 to 375 F is the right temperature if you are measuring.
Gently slide the pieces one after the other to the oil. Do not stir or disturb them for about a minute otherwise the bread crumbs may disperse in oil.
Do not crowd the pan with many chicken bites at one time. Fry popcorn chicken in batches.
Deep fry evenly till golden on a medium flame. Keep stirring after a minute or two for even frying.
Drain popcorn chicken on a kitchen tissue and serve hot with ketchup, sauce or any other dip.
You can sprinkle your favorite seasoning over popcorn chicken before serving. Sriracha or wasabi go great on these.