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Chicken popcorn has evolved into the most beloved snack of all time. The crispy exterior and soft, moist interior are loved by the adults and kids. Whether you’re binge-watching your favourite show or having a get-together with friends, chicken popcorn seems to take centre stage.
Oftentimes, for a quick and hassle-free effort, people tend to order chicken popcorn from the restaurant. It is also because they fail to achieve the perfect restaurant-style chicken popcorn at home. But as you are aware, nothing tastes better than freshly made chicken popcorn. Thus, from now on, start making them in your own kitchen by following some easy tips.
This article will take you through some steps that will help you to achieve restaurant-style chicken popcorn at home. Take a look:
- Right Cut Of Chicken
To achieve tender and flavourful chicken popcorn lies in choosing the right cut of chicken. You can select boneless, skinless chicken breast or thigh meat. The chicken pieces offer a fine balance of tenderness and juiciness. For the chicken popcorn, cut the chicken into small bite-sized pieces that ensure even cooking and maximum flavour absorption.
- Marinate For Maximum Flavour
Always marinate the chicken pieces so that flavours are infused, and tenderness is achieved. To make the marinade, all you need is yoghurt, garlic powder, onion powder, red chilli powder, salt, and black pepper powder. The yoghurt’s acidity helps to tenderise the chicken while the spices add a depth of flavour to them. Keep the marinated chicken in the fridge for at least 30 minutes or for the best result, marinade overnight.
- Master The Coasting Technique
What you like the most about chicken popcorn is the crispy outer layer, and for it, the right coating technique is the key. Take three separate bowls – one for flour, one for beaten eggs, and the last one for breadcrumbs. Dip each marinated chicken piece first into the flour, then into the beaten eggs, and finally into the breadcrumbs. Make sure that each piece is evenly coated. For extra crispy coating, double dip the chicken by repeating the egg and breadcrumb process.
- Perfect Frying Process
The golden-brown crispy exterior that we love about the chicken popcorn brought from the restaurant lies in the perfect frying process. Heat vegetable oil in a kadhai and dip the pieces of the chicken one by one. Fry the chicken in small batches and avoid overcrowding the kadhai. Overcrowding can make the chicken soggy as it lowers the oil temperature. Cook the chicken until golden brown and crispy. Typically, each batch should take about 3-4 minutes. Use a slotted ladle to remove the chicken pieces from the oil and transfer them to the paper-towel-lined plate to drain the excess oil.
- Serve Immediately After Frying
To experience the maximum flavour of the chicken popcorn, serve them immediately after frying while the coating is still hot and crispy. Sprinkle some salt and seasoning like chaat masala or a blend of herbs over the chicken popcorn. This ensures that the seasoning sticks to the chicken pieces and enhances their overall flavour.
- Serve With Dipping Sauces
Elevate your homemade chicken popcorn by serving it with a variety of dipping sauces. Some of the common options are barbecue sauce, honey mustard sauce, or mayonnaise. You can also make a homemade sauce with mayonnaise, yoghurt, mustard, honey, and lemon juice. These sauces complement the chicken popcorn the best.
