Spicy Indian Popcorn Chicken Bites
Spicy Indian Popcorn Chicken Bites
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons Kashmiri red chili powder, or regular red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Crispy Coating
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup rice flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red chili powder, optional, for extra heat
For Frying and Garnish
- 3 cups vegetable oil, or enough for deep frying
- 1 teaspoon chaat masala, for sprinkling
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, garam masala, ground cumin, ground coriander, salt, and lemon juice. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 2
In a separate shallow dish or bowl, whisk together the all-purpose flour, cornstarch, rice flour, salt, black pepper, and optional red chili powder for the crispy coating. Ensure there are no lumps.
⏱️ 5 min
- 3
Heat the vegetable oil in a large heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 4
Working in batches, take a few marinated chicken pieces and dredge them thoroughly in the flour mixture, pressing gently to ensure the coating adheres well. Shake off any excess flour. Do not overcrowd the pot when frying.
⏱️ 5 min
- 5
Carefully lower the coated chicken pieces into the hot oil. Fry for 4 to 6 minutes, or until golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F.
⏱️ 15 min•🌡️ 350
- 6
Using a slotted spoon or tongs, remove the cooked chicken from the oil and transfer it to a wire rack set over paper towels to drain excess oil. Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F between batches.
⏱️ 5 min
- 7
Once all chicken is fried, sprinkle generously with chaat masala. Garnish with fresh chopped cilantro and serve immediately with lemon wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Indian Popcorn Chicken Bites
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons Kashmiri red chili powder, or regular red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Crispy Coating
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup rice flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red chili powder, optional, for extra heat
For Frying and Garnish
- 3 cups vegetable oil, or enough for deep frying
- 1 teaspoon chaat masala, for sprinkling
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, garam masala, ground cumin, ground coriander, salt, and lemon juice. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 2
In a separate shallow dish or bowl, whisk together the all-purpose flour, cornstarch, rice flour, salt, black pepper, and optional red chili powder for the crispy coating. Ensure there are no lumps.
⏱️ 5 min - 3
Heat the vegetable oil in a large heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 4
Working in batches, take a few marinated chicken pieces and dredge them thoroughly in the flour mixture, pressing gently to ensure the coating adheres well. Shake off any excess flour. Do not overcrowd the pot when frying.
⏱️ 5 min - 5
Carefully lower the coated chicken pieces into the hot oil. Fry for 4 to 6 minutes, or until golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F.
⏱️ 15 min•🌡️ 350 - 6
Using a slotted spoon or tongs, remove the cooked chicken from the oil and transfer it to a wire rack set over paper towels to drain excess oil. Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F between batches.
⏱️ 5 min - 7
Once all chicken is fried, sprinkle generously with chaat masala. Garnish with fresh chopped cilantro and serve immediately with lemon wedges on the side.
⏱️ 5 min