Lau Family Popcorn Chicken
Lau Family Popcorn Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 egg, large
- 2 tablespoons cornstarch
For the Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For Frying
- 4 cups vegetable oil, or enough to fill pot 2-3 inches deep
For Serving (Optional)
- as needed ketchup
- as needed spicy mayonnaise
- as needed lemon wedges
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with soy sauce, rice vinegar, sesame oil, garlic powder, and white pepper. Mix well to coat the chicken.
⏱️ 5 min
- 2
Crack the egg into the bowl with the chicken and mix until fully incorporated. Add the cornstarch and mix again until the chicken pieces are evenly coated.
⏱️ 3 min
- 3
Cover the bowl and refrigerate the chicken to marinate for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 30 min
- 4
While the chicken marinates, prepare the breading. In a separate shallow dish or large resealable plastic bag, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Whisk or shake to combine thoroughly.
⏱️ 5 min
- 5
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 6
Working in batches, remove a few pieces of marinated chicken from the bowl, shaking off any excess marinade. Dredge the chicken pieces thoroughly in the breading mixture, pressing gently to ensure a good coating. Shake off any excess flour.
⏱️ 5 min
- 7
Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and cooked through, stirring occasionally to ensure even cooking.
⏱️ 5 min•🌡️ 350
- 8
Using a slotted spoon or spider, remove the cooked popcorn chicken from the oil and transfer to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F between batches.
⏱️ 5 min
- 9
Serve the popcorn chicken hot with your favorite dipping sauces like ketchup, spicy mayonnaise, or a squeeze of fresh lemon.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lau Family Popcorn Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 egg, large
- 2 tablespoons cornstarch
For the Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For Frying
- 4 cups vegetable oil, or enough to fill pot 2-3 inches deep
For Serving (Optional)
- as needed ketchup
- as needed spicy mayonnaise
- as needed lemon wedges
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with soy sauce, rice vinegar, sesame oil, garlic powder, and white pepper. Mix well to coat the chicken.
⏱️ 5 min - 2
Crack the egg into the bowl with the chicken and mix until fully incorporated. Add the cornstarch and mix again until the chicken pieces are evenly coated.
⏱️ 3 min - 3
Cover the bowl and refrigerate the chicken to marinate for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 30 min - 4
While the chicken marinates, prepare the breading. In a separate shallow dish or large resealable plastic bag, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Whisk or shake to combine thoroughly.
⏱️ 5 min - 5
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 6
Working in batches, remove a few pieces of marinated chicken from the bowl, shaking off any excess marinade. Dredge the chicken pieces thoroughly in the breading mixture, pressing gently to ensure a good coating. Shake off any excess flour.
⏱️ 5 min - 7
Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and cooked through, stirring occasionally to ensure even cooking.
⏱️ 5 min•🌡️ 350 - 8
Using a slotted spoon or spider, remove the cooked popcorn chicken from the oil and transfer to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken, ensuring the oil temperature returns to 350°F between batches.
⏱️ 5 min - 9
Serve the popcorn chicken hot with your favorite dipping sauces like ketchup, spicy mayonnaise, or a squeeze of fresh lemon.
⏱️ 2 min