Hubby and I have been making an effort to cook at home. But, eating at home does not mean that we want to sacrifice the things we like to eat when we go out. So, the other night, we made Asian popcorn chicken. We used the recipe found here with some modifications.
Prepare the marinade. Leave chicken in the marinade for about 30 minutes.
While the oil is heating to temperature, coat the chicken in the batter.
Cook in batches until chicken is browned and thoroughly cooked.
When ready, ladle chicken out.
Place chicken on a wire rack or paper towel to drain the excess oil. Sprinkle with seasoning to desired spiciness.
Serve to eat by itself or with other items such as rice and corn.
The popcorn chicken was yummy, and we will probably make it again in the future. Some tips: Hubby put the batter into a zip lock bag, then dumped the chicken in and shook it around (kind of like shake and bake). We also experimented with only corn starch, only all purpose flour, and each batter mixture with an egg, but the 1:1 ratio without egg was the best combination for us.
Ingredients
1.5 pounds of boneless, skinless chicken thigh; cut into bite size pieces
Vegetable Oil
Marinade for Chicken
1/2 cup of light soy sauce
1/8 cup of rice wine
1 whole garlic clove; minced
1 tablespoon of sugar
1/2 teaspoon of sesame oil
Batter for Chicken
1 cup of corn starch
1 cup of all purpose flour
if you need more batter, then add corn starch and all purpose flour at a 1:1 ratio
Seasoning for Cooked Chicken
Chili Powder
Ground (Cayenne) Red Pepper
