Popcorn Chicken

Homemade Popcorn Chicken

What is it about popcorn chicken sold at KFC? Yes, you get that KFC distinct flavour but it's also hard, dry and cold by the time you eat it! My kids are not big fans of Kentucky but they do like fried chicken. This little recipe was more for my toddler princess who can't get enough of big brothers' yummy meat dishes! I wanted to create a healthier boneless version of the popcorn chicken that my princess can indulge once and awhile.

Instead of deepfrying, I've utilised my Philip Airfryer. This time, it turned out pretty good, tender on the inside and crunchy on the outside! Yummy :)

Popcorn Chicken Recipe

Ingredients:

1 chicken leg with thigh (deboned and skin off)

Breadcrumbs

1 egg, beaten

Plain Flour, to sprinkle

Salt & black pepper

Chicken Marinade:

1 tsp soy sauce (for more Asian version) / cajun or chicken powder seasoning

1 tsp garlic powder

1 tsp ginger juice

1 tbsp cornflour

A pinch of sugar

Method:

1. First, cut the chicken meat into small cubes. The size of the cubes will determine how long you need to fry and how much crunchy bits you have on your popcorns. The smaller the crunchier!
2. Marinade the chicken for at least 1 hour before frying.
3. Just before frying, place 2 plates next to your fryer. One with plain flour and the other with breadcrumbs. Sprinkle some salt and black pepper onto the breadcrumbs.
4. Place the beaten eggs in between the two plates. Your sequence of coating the chicken pieces should be 1) flour, 2) egg and 3) crumbs. This will seal the chicken and ensure that the crumbs won't fall off. The flour is to retain the juices in the chicken bites and keep it tender.
5. If you are deepfrying the conventional method, just drop the chicken pieces into hot oil and fry till golden brown.
6. If you are using the Airfryer, put one layer of chicken pieces in for 10-12 minutes at 160deg Celsius to cook the chicken, then for 3 minutes at 200 deg Celsius to brown it.