Crispy Homemade Popcorn Chicken Recipe

Ingredients

• 1 lb (450 to 500 grams) chicken breast (boneless), cut into tiny bite-sized pieces
• 1/4 cup cornstarch or all-purpose flour
• 2 tablespoons buttermilk or yogurt (optional, skip to make dairy-free)
• 2 egg whites (or 1/2 cup buttermilk or yogurt)
• 2 cups panko crumbs (or bread crumbs)
• Oil for deep frying
• 3/4 to 1 teaspoon salt (adjust to taste)
• 1 teaspoon onion powder (optional)
• 1 1/2 teaspoons garlic powder (or 1 tbsp ginger garlic paste)
• 1/2 teaspoon ground black pepper
• 1/2 to 1 1/2 teaspoon paprika (or cayenne pepper or red chili powder)
• 1/4 teaspoon allspice or 2 tsp garam masala
• 2 teaspoons seasoning like wasabi or sriracha powder

Instructions

1. 1

   Cutting the chicken: Cut the chicken breast into tiny, uniform bite-sized pieces to ensure even cooking.

2. 2

   Season the chicken: In a bowl, combine the chicken pieces with the seasoning ingredients. Optionally, add 2 tablespoons of buttermilk or yogurt for extra moisture and flavor. Refrigerate for 30 minutes to 8 hours for best results.

3. 3

   Coating the chicken: Pour the egg whites or buttermilk over the seasoned chicken and mix well. Gradually sprinkle cornstarch in two batches, coating each piece thoroughly so the chicken is covered with a thick, moist batter without being dry.

4. 4

   Prepare panko crumbs: Spread the panko crumbs out on a plate or shallow bowl for easy breading.

5. 5

   Bread the chicken pieces: Pick up each chicken piece and roll it in the panko crumbs, pressing gently with your fingers to adhere the crumbs fully, mimicking a double breading effect.

6. 6

   Arrange for resting: Place the breaded chicken pieces on a wide tray and let them rest for 10 to 15 minutes to help the crumbs stick. Alternatively, refrigerate in an airtight container for up to 48 hours for later use.

7. 7

   Heat oil for frying: Pour oil into a deep pan and heat on medium until hot but not smoking. Test by dropping a crumb in; it should sizzle and float without browning instantly. Aim for 350 to 375°F (175 to 190°C) if using a thermometer.

8. 8

   Fry the chicken: Carefully drop the breaded chicken pieces into the hot oil one at a time, avoiding crowding to maintain temperature. Do not stir for 1 to 2 minutes to prevent crumb separation.

9. 9

   Cook evenly: After 2 minutes, stir gently and continue frying on medium flame until golden, crisp, and cooked through. The internal temperature should reach 165°F (74°C); check by cutting a piece to ensure no pink remains.

10. 10

    Drain excess oil: Use a skimmer to remove fried chicken and place on a cooling rack over kitchen paper or a tray to drain excess oil.

11. 11

    Maintain oil temperature: For subsequent batches, lower heat to remove fallen crumbs and reheat oil to proper temperature before frying next batches.

12. 12

    Baked option: Preheat oven to 375°F (190°C). Arrange breaded chicken on a tray and bake for 14 minutes, turning halfway, until cooked through.

13. 13

    Air fryer option: Place breaded chicken in air fryer basket and cook at 400°F (200°C) for 10 minutes, turning halfway. Ensure internal temperature reaches 165°F (74°C) and chicken is no longer pink inside.

14. 14

    Serving: Sprinkle your choice of seasonings like sriracha or wasabi powder over popcorn chicken before serving for extra flavor.