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Chicken Popcorn

 INGREDIENTS:

  1. Chicken Breasts (boneless) 2, cut into bite-sized pieces 
  2. Red Chili Sauce 2 tbsp
  3. Black Pepper Powder 1 tsp
  4. Garlic Powder 1 tsp
  5. Onion Powder 1 tsp
  6. Paprika Powder 1 tsp
  7. Sugar 1 tsp
  8. Salt to taste
DRY COATING
  1. All-purpose Flour 1 cup
  2. Corn flour 2 tbsp
  3. Milk Powder 1 tsp
  4. Baking powder 1/2 tsp
  5. Garlic Powder 1 tsp
  6. Onion Powder 1 tsp
  7. Paprika Powder 1 tsp
  8. Black Pepper Powder 1/2 tsp
  9. Oregano 1 tsp
  10. Salt to taste
  11. Oil for frying
  12. Ice-cold Water (for dipping)

METHOD:

Serving Size: 5-6

Combine the chicken pieces with red chili sauce, salt, sugar, paprika, garlic powder, onion powder, and pepper. Cover and marinate in the refrigerator for 4 hours.


Combine all the ingredients for dry coating in a bowl.

Remove the chicken pieces from the marinade and dredge them evenly in the flour mixture, ensuring each piece is well coated.


Sift the chicken pieces through a sieve to remove excess flour. Quickly dip the sieve in ice-cold water. After soaking in cold water for a while (1-2 seconds only), remove and recoat immediately in the flour mixture. 


Gently press. Shake off the excess flour. Place the coated chicken on a wire rack and let it rest for 5 minutes before cooking. This helps the coating stick.

Fry in hot oil until golden and crispy. Do not overcrowd the pan. Drain on a wire rack.

Serve with garlic mayo and sweet chili sauce.








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