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Popcorn Chicken Recipe
These tender bites of popcorn chicken are coated in smoky chipotle flavor and then crusted in panko crumbs before being fried to crispy perfection. Serve them with a simple honey mayo sauce on the side for dipping and everyone from your kids to your party guests will love these!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 appetizer-sized
Calories: 488 kcal
Course:
Appetizer
Cuisine:
North American
Ingredients
- cooking oil for frying
- 2 2 large eggs
- 2 2 tablespoons chipotle peppers in adobo sauce pureed
- 1 1 tablespoon soy sauce gluten-free if needed
- 1 1 tablespoon water
- ½ ½ cup flour gluten-free if needed
- 2 2 cups panko gluten-free if needed
- 1 1 lb chicken thighs cut into bite-sized pieces
The Dip
- ¼ ¼ cup mayonnaise
- 2 2 tablespoons liquid honey
Instructions
- Attach an oil/candy thermometer to the side of a medium-sized pot. Pour in 2 inches of oil and heat it to 300 degrees Fahrenheit over medium-high heat. Once the temperature reaches 300 degrees, turn the element down to medium and continue to heat the oil until it reaches 350 degrees Fahrenheit.
- While the oil is heating, prep the breading - make sure to keep a close eye on the temperature of the oil. Set up 3 bowls. In one bowl whisk the eggs, pureed chipotle peppers, soy sauce, and water. Put the flour in the second bowl and the panko in the third.
- Working with 3-4 pieces at a time, dredge the chicken pieces first in flour, second in the egg, and third in panko. Keeping one hand for the egg and the other for the flour and panko makes this process far less messy. Once the chicken pieces are coated, place them on a baking tray.
- Once the oil reaches 350 degrees Fahrenheit, carefully drop in 7-8 pieces and let them cook for 4-5 minutes, or until they are golden brown. Test the thickest one when you remove it for doneness by cutting it in half. No pink means it's cooked through. Place the cooked chicken bites onto a clean baking sheet lined with paper towels while you cook the rest. Make sure the oil returns to 350 degrees Fahrenheit between batches.
- To make the sauce, mix the mayonnaise and honey in a small bowl.
- To serve, either drizzle a little of the sauce over the top of the chipotle popcorn chicken or serve it on the side for people to dip.
Cup of Yum
Notes
- We like to puree the whole can of chipotle peppers in adobo sauce as it makes it very easy to use in a lot of chipotle pepper recipes. Extras will keep for ages in a jar in your fridge. If you don't want to puree the whole can, you can finely mince one of the peppers with some of the adobo sauce.
Nutrition Information
Serving
1 = ¼ of the recipe
Calories
488kcal
(24%)
Carbohydrates
45g
(15%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
160mg
(53%)
Sodium
576mg
(24%)
Potassium
301mg
(9%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
162IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4appetizer-sized
Amount Per Serving
Calories 488
% Daily Value*
| Serving | 1 = ¼ of the recipe | |
| Calories | 488kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 160mg | 53% |
| Sodium | 576mg | 24% |
| Potassium | 301mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.