I love popcorn chicken and it is always a hit with the kids. When made right it has a crispy coating with crunchy nooks and crannies. I recently ordered it from a local place but was severely disappointed. In this day and age of delivery and curbside pickup it arrived soggy and cold with a pale and soft breading. Being stuck at home I figured why not try and make it myself. I knew I could do better.
My first try at popcorn chicken came out OK, but it just wasn’t quite right. Similar to the restaurant version I received earlier that week the breading color was a little pale and not quite as crunchy as I was I was hoping for. I changed up a few things and was able to get beautiful results:
- Adding baking powder to the flour mixture gave it little lift to lighten the coating to improve the crispiness and color
- Soaking the chicken in the (non-dairy) milk and dipping it in the flour mixture a second time provided a little more body to the crust
- I allowed the chicken to rest for five minutes after dredging it in the flour and before frying it enabling the crust to set.
A Sauce With Something Special
I figured the chicken needed to be paired with a dipping sauce. Restaurants in my area often serve popcorn chicken with Cattlemen’s Carolina Tangy Gold BBQ Sauce. In my attempt to make something similar but with my own twist I went digging through by fridge and came out with amba. Amba is a Middle Eastern condiment made from unripe fermented mangoes. It is often served at falafel and shwarma shops across Israel. Amba has a bright and tangy taste, but can be a little aggressive. I balanced it with the sweetness of duck sauce sauce and honey mustard.
Recipe: Popcorn Chicken
Better than the bucket
- 2 lbs Boneless Skinless Chicken Breast Cut in to one inch cubes
- 3 Cups (Non-Dairy) Milk
- 3 Cups All Purpose Flour
- 1/4 Cup Baking Powder
- 1 tbsp Salt
- 1 tsp Pepper
- Vegetable Oil Enough to come at least an inch up the side of your frying vessel
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Pour the (non-dairy) milk in to a large mixing bowl and soak the cubes of chicken in the (non-dairy) milk for ten minutes.
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While the chicken is soaking combine the flour, baking powder, salt, and pepper in a another large mixing bowl.
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Dredge the chicken in the flour mixture until you have an full and even coating on all the chicken pieces.
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Add the chicken back to the (non-dairy) milk and allow it to soak for another five minutes.
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Dredge the chicken in the flour a second time and let the chicken to rest for the five minute to allow the flour coating set.
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Add the oil to your pot or frying pan and put over medium high heat and allow it to come up to temperature.
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Add the chicken pieces in small batches to the pan and fry on each side until golden brown. Serve immediately.
Recipe: Sweet and Tangy Amba Dipping Sauce
A Middle Eastern spin on a South Carolina classic.
- 2 tbsp Amba
- 2 tbsp Honey Mustard
- 3/4 Cup Duck Sauce
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Add the amba, mustard, and duck sauce to a bowl and mix thoroughly.
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