KFC style Chicken Popcorn
KFC style Chicken Popcorn
Ingredients
For Marination
- 250 grams chicken, boneless, cut into small pieces
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon ginger garlic paste
- 1/2 teaspoon vinegar
- 1/2 teaspoon soya sauce
For Dry Coating
- 1 cup Maida, (all-purpose flour)
- 1/2 cup corn flour
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon black pepper powder
Other
- 1 cup water, for dipping, as needed
- 4 cups oil, for deep frying, as needed
Instructions
- 1
Place the 250 grams of boneless chicken pieces into a bowl. Add 1 teaspoon salt, 1 teaspoon red chilli powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon ginger garlic paste, 1/2 teaspoon vinegar, and 1/2 teaspoon soya sauce to the chicken.
⏱️ 2 min
- 2
Mix all the ingredients thoroughly to coat the chicken pieces evenly. Marinate the chicken for 30 minutes.
⏱️ 3 min
- 3
In a separate bowl, combine 1 cup Maida (all-purpose flour), 1/2 cup corn flour, 1 teaspoon salt, 1 teaspoon red chilli powder, and 1/2 teaspoon black pepper powder. Mix these dry ingredients well.
⏱️ 3 min
- 4
Take the marinated chicken pieces and coat them generously in the dry mixture. Ensure each piece is fully covered. Press the chicken pieces into the flour mixture and toss them to create a good coating.
⏱️ 5 min
- 5
Dip the coated chicken pieces into a bowl of water for a brief moment. Immediately re-coat the wet chicken pieces in the dry mixture, repeating the pressing and tossing technique to form a second, crispier layer.
⏱️ 5 min
- 6
Heat oil in a deep pan for frying. Once the oil is hot, carefully add the double-coated chicken pieces in batches to avoid overcrowding the pan.
⏱️ 2 min
- 7
Fry the chicken until it turns golden brown and crispy, typically about 3-5 minutes per batch. Remove the fried chicken popcorn from the oil using a slotted spoon to drain excess oil.
⏱️ 8 min
- 8
Serve the KFC style Chicken Popcorn hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
KFC style Chicken Popcorn
For Marination
- 250 grams chicken, boneless, cut into small pieces
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon ginger garlic paste
- 1/2 teaspoon vinegar
- 1/2 teaspoon soya sauce
For Dry Coating
- 1 cup Maida, (all-purpose flour)
- 1/2 cup corn flour
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon black pepper powder
Other
- 1 cup water, for dipping, as needed
- 4 cups oil, for deep frying, as needed
Instructions
- 1
Place the 250 grams of boneless chicken pieces into a bowl. Add 1 teaspoon salt, 1 teaspoon red chilli powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon ginger garlic paste, 1/2 teaspoon vinegar, and 1/2 teaspoon soya sauce to the chicken.
⏱️ 2 min - 2
Mix all the ingredients thoroughly to coat the chicken pieces evenly. Marinate the chicken for 30 minutes.
⏱️ 3 min - 3
In a separate bowl, combine 1 cup Maida (all-purpose flour), 1/2 cup corn flour, 1 teaspoon salt, 1 teaspoon red chilli powder, and 1/2 teaspoon black pepper powder. Mix these dry ingredients well.
⏱️ 3 min - 4
Take the marinated chicken pieces and coat them generously in the dry mixture. Ensure each piece is fully covered. Press the chicken pieces into the flour mixture and toss them to create a good coating.
⏱️ 5 min - 5
Dip the coated chicken pieces into a bowl of water for a brief moment. Immediately re-coat the wet chicken pieces in the dry mixture, repeating the pressing and tossing technique to form a second, crispier layer.
⏱️ 5 min - 6
Heat oil in a deep pan for frying. Once the oil is hot, carefully add the double-coated chicken pieces in batches to avoid overcrowding the pan.
⏱️ 2 min - 7
Fry the chicken until it turns golden brown and crispy, typically about 3-5 minutes per batch. Remove the fried chicken popcorn from the oil using a slotted spoon to drain excess oil.
⏱️ 8 min - 8
Serve the KFC style Chicken Popcorn hot.
⏱️ 1 min