Popcorn Chicken
Popcorn Chicken
Ingredients
For the Popcorn Chicken
- 1 kg chicken thigh fillet, cubed
- 2 tablespoons garlic powder
- 2 tablespoons hot sauce, (such as Cholula)
- 2 tablespoons Old Bay seasoning
- 2 tablespoons Worcestershire sauce
- 2 eggs
- 1 cup rice flour
- 1 cup all-purpose flour
- to taste salt
- to taste pepper
- 1 cup tapioca pearls, soaked for 1 hour
- as needed oil, for frying
For the Honey Mustard Dip
- 1 cup mayonnaise
- 1/3 cup mustard
- 1/3 cup honey
- 1 lemon, juice of
Instructions
- 1
Begin by slicing the chicken thighs into bite-sized cubes and placing them in a large mixing bowl.
⏱️ 5 min
- 2
To the chicken, add the eggs, garlic powder, Old Bay seasoning, hot sauce, and Worcestershire sauce. Season with salt and pepper to taste. Add the rice flour and all-purpose flour, then mix thoroughly by hand until the chicken is evenly coated.
⏱️ 5 min
- 3
Set the seasoned chicken aside to marinate while you prepare the tapioca pearls.
- 4
Soak the tapioca pearls in water for at least 1 hour to allow them to soften.
⏱️ 60 min
- 5
Once the tapioca pearls have softened, drain them and add them to the marinated chicken mixture. Mix well to ensure the pearls are distributed.
⏱️ 5 min
- 6
Prepare the honey mustard dip by combining mayonnaise, mustard, honey, and the juice of one lemon in a small bowl. Whisk until smooth and set aside.
⏱️ 5 min
- 7
Heat oil in a deep fryer or large pot to 165°C (329°F). Fry the popcorn chicken in small batches until golden brown and crispy, which should take about 6–8 minutes per batch, depending on the size of the chicken pieces.
⏱️ 8 min•🌡️ 165
- 8
For maximum crispiness, remove the chicken from the oil, increase the oil temperature to 180°C (356°F), and double fry each batch for an additional 2-3 minutes.
⏱️ 7 min•🌡️ 180
- 9
Serve the hot popcorn chicken immediately with the prepared honey mustard dip.
Kitchen Tools
Nutrition Facts (per serving)
Popcorn Chicken
For the Popcorn Chicken
- 1 kg chicken thigh fillet, cubed
- 2 tablespoons garlic powder
- 2 tablespoons hot sauce, (such as Cholula)
- 2 tablespoons Old Bay seasoning
- 2 tablespoons Worcestershire sauce
- 2 eggs
- 1 cup rice flour
- 1 cup all-purpose flour
- to taste salt
- to taste pepper
- 1 cup tapioca pearls, soaked for 1 hour
- as needed oil, for frying
For the Honey Mustard Dip
- 1 cup mayonnaise
- 1/3 cup mustard
- 1/3 cup honey
- 1 lemon, juice of
Instructions
- 1
Begin by slicing the chicken thighs into bite-sized cubes and placing them in a large mixing bowl.
⏱️ 5 min - 2
To the chicken, add the eggs, garlic powder, Old Bay seasoning, hot sauce, and Worcestershire sauce. Season with salt and pepper to taste. Add the rice flour and all-purpose flour, then mix thoroughly by hand until the chicken is evenly coated.
⏱️ 5 min - 3
Set the seasoned chicken aside to marinate while you prepare the tapioca pearls.
- 4
Soak the tapioca pearls in water for at least 1 hour to allow them to soften.
⏱️ 60 min - 5
Once the tapioca pearls have softened, drain them and add them to the marinated chicken mixture. Mix well to ensure the pearls are distributed.
⏱️ 5 min - 6
Prepare the honey mustard dip by combining mayonnaise, mustard, honey, and the juice of one lemon in a small bowl. Whisk until smooth and set aside.
⏱️ 5 min - 7
Heat oil in a deep fryer or large pot to 165°C (329°F). Fry the popcorn chicken in small batches until golden brown and crispy, which should take about 6–8 minutes per batch, depending on the size of the chicken pieces.
⏱️ 8 min•🌡️ 165 - 8
For maximum crispiness, remove the chicken from the oil, increase the oil temperature to 180°C (356°F), and double fry each batch for an additional 2-3 minutes.
⏱️ 7 min•🌡️ 180 - 9
Serve the hot popcorn chicken immediately with the prepared honey mustard dip.