Chicken popcorn is the one among the popular and favorite snack of all non-veg lovers. These golden, crunchy, bite sized popcorn chicken are paired with tomato ketchup or with a quick, creamy ranch dip. Being a fans of spicy food, I have selected hot and spicy popcorn chicken, but soon I will be posting the crunchy KFC style too. It is always safe and healthier to enjoy deep fried foods at home rather than in restaurants and fast food outlets like kfc, since at home we use the fresh ingredients like meat and oil to make. We are not aware of the oil or meat used we eat from out side. So lets see how to make a healthier version chicken popcorn at home following the detailed recipe with step by step cooking pictures.
The most wonderful thing about this recipe is it tastes good right out of the oil or after it is cooled down to room temperature. It even tasted good cold, especially when you dip it into some home made ranch. However as the name suggests, the popcorn chicken is bite-sized fried chicken and is typically made with boneless chicken fillets. I prefer breast or thigh pieces for this recipe. So this is my version of popcorn chicken tweaked according to our taste. I am sharing with you today a really yummy easy chicken appetizer recipe that is a favorite in my family. Chicken popcorn is really easy to served in a handy box, so the kids can enjoy the ideal snack on the go.
Tips- If you want a very crispy chicken popcorn you can use bread crumbs and crushed oats too. Use paprika in the place or chilly paste for controlling the spice level.
How to Make Chicken Popcorn Recipe- Easy step-by- step Recipe of Spicy Popcorn Chicken
Cut chicken breast into bite pieces, wash well and drain off the excess water completely and set aside.
In a plate add red chilly paste, salt, yogurt, turmeric powder, garam masala powder, ginger paste and gralic paste. Mix well so the spices will combine together to form a smooth paste.
Add the chicken pieces, mix well so the spice mixture is coated evenly on chicken pieces.
Add chopped coriander leaves, vinegar, pepper powder and chaat masala, combine well and keep in refrigerator for 45 mins.
Heat oil in a frying pan. When the oil is hot and ready, then take each chicken pieces and now roll in corn flour.
Then add the chicken pieces in batches, take care not to over crowd the oil. There should be enough oil for the chicken to be completely deep fried. Maintain a medium heat and deep fry the chicken pieces to golden brown. Drain on paper towels and serve hot along with tomato ketchup.
Enjoy!! Happy cooking and stay healthy.