Popcorn Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 appetizer-sized
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Calories
488 kcal
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Course
Appetizer
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Cuisine
North American
Popcorn Chicken Recipe
Description
This recipe fries chunks of chicken thighs in hot oil after a triple coating process to ensure crispiness. The chicken pieces are first dusted with flour, then dipped in an egg mixture blended with chipotle peppers in adobo sauce, soy sauce, and water, before a final layer of panko breadcrumbs. The frying oil is heated carefully to maintain temperature, ensuring the chicken cooks through and develops a crunchy exterior without absorbing excess oil.
The resulting popcorn chicken pieces are golden brown with a smoky, slightly spicy flavor from the chipotle and a satisfying crunchy texture. The accompanying dip is a simple mix of mayonnaise and honey, balancing spice with sweetness and creaminess. This makes a convenient finger food for snacking or casual meals.
Pureeing the chipotle peppers in adobo sauce simplifies their use and allows for easy storage of extras in the refrigerator for future recipes.
Ingredients
- neutral cooking oil for frying, generic cooking oil
- 2 large egg
- 2 tablespoons chipotle peppers in adobo sauce pureed
- 1 tablespoon soy sauce gluten-free if needed
- 1 tablespoon water
- ½ cup flour gluten-free if needed
- 2 cups panko gluten-free if needed
- 1 lb chicken thighs cut into bite-sized pieces
The Dip
- ¼ cup mayonnaise
- 2 tablespoons honey liquid
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.
Notes
- Puree the entire can of chipotle peppers in adobo sauce for easier use and storage.
- Extra pureed chipotle peppers keep well refrigerated in a jar for a long time.
- If not pureeing the whole can, finely mince one pepper with some adobo sauce as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4appetizer-sized
Amount Per Serving
Calories 488 kcal
% 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.
User Reviews
Overall Rating
5
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