Category: 1. Popcorn Chicken

Ingredients

• 1 tablespoon olive oil
• 1 ½ cup panko breadcrumbs*
• 1 teaspoon kosher salt, divided
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons all-purpose flour
• 1 large egg
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper, optional
• Freshly ground black pepper
• Olive oil spray
• Ketchup, Low Fat Ranch Dressing, BBQ Sauce, Honey Mustard, Marinara, Optional, for dipping

Instructions

• Add oil to a medium skillet over medium low heat. Add the panko and ½ teaspoon salt.
• Toast panko for about 4 minutes or until just golden, stirring every 30 seconds to evenly brown.  Transfer crumbs to a plate.
• Cut chicken into ¾-inch cubes (about the size of a small dice), season with ¼ teaspoon salt and pepper, to taste, then set up your dredging station. You should have about 60 cubes.

Ingredients

• 250 g Chicken thigh
• 250 g Chicken breast
• 1/2 cup Katakuriko potato starch (enough to cover all the chicken)
• Vegetable oil amount depends on the size of your pan or fryer

marinade

• 2 tbsp Sake
• 2 tbsp Soy sauce
• 1/2 tbsp Minced ginger
• 1/2 tbsp Minced garlic

Instructions

• Cut the chicken meat into mini bite sized pieces.
• Mix sake, soy sauce, ginger and garlic all together in a ziplock bag.
• Add the chicken to the bag and massage the bag. Marinate the chicken in the bag and leave it aside for about 20 minutes.
• Place the potato starch in a shallow container or in a bowl and roll the marinated chicken pieces in it to coat them. Shake off the excess starch.
• Fill a deep saucepan with the cooking oil (or an electric deep fryer, which is what I used) about ⅔ full and heat to about 180 c degree. Dip a chopstick into the oil and if tiny bubbles form at the bottom of the pan, then it is ready to deep fry the meat.
• Cook the chicken meat until the outside is golden brown and crispy.
• Take the chicken out and leave it on a plate with a paper towels placed under it and over it to absorb the excess oil.
• Serve with any condiments you like, such as lemon, mayo, or salt and pepper.

Ingredients

• 400g chicken thighs (boneless and skinless)
• 50g gochujang (store-bought) 
• 25g honey
• 25ml mirin
• 10ml apple cider vinegar
• 1/2 tbs sesame oil
• 1 cloves of garlic (grated)
• Soy sauce

Cooking instructions

1. Stir together the corn flour, plain flour and sparkling water, mixing until you have a smooth batter. 
2. Cut the chicken into small bite-size pieces and individually dip into the batter.
3. Heat rapeseed oil in a pan to 180C and deep fry the battered chicken pieces for 2 minutes. 
4. For the gochujang sauce, mix together the gochujang, honey, mirin, apple cider vinegar, sesame oil, soy sauce and grated garlic in a bowl. 
5. Lightly coat the fried chicken with gochujang sauce.
6. Garnish with a sprinkle of sesame seeds and chopped spring onions and serve.

Ingredients

• 1.5 lbs boneless chicken thighs or breasts, diced into bite-sized pieces
• 1/2 cup full-fat coconut milk (or any non-dairy milk but the full-fat coconut milk is creamier!)
• 2 cloves garlic, minced or garlic powder
• 1/4 teaspoon black pepper
• Sea salt to taste

For the coating:

• 1 bag of Trader Joe’s Organic Corn Chips, crushed up into panko consistency (like healthier Fritos – you can also use crushed crackers too!)
• 2/3 cup tapioca or arrowroot flour
• 2 eggs, lightly beaten
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Sea salt and black pepper to taste

Instructions

1. Preheat oven to 375 degrees
2. In a large bowl, mix together the chicken, milk and spices and cover with foil or wrap and allow the chicken to marinate for about 1-2 hours (you can leave overnight)
3. Take out 3 shallow bowls and in 1 add the crushed chips/crackers, another eggs and the other tapioca and spices
4. Dip each piece of chicken in the tapioca mixture then egg (allowing excess to drip off) then the crushed chips last
5. Add each piece of chicken to a lined baking sheet and bake in oven for about 25 minutes (I flipped

Ingredients

• Recipe
• 2 chicken breasts cut into small pieces
• salt and sugar
• cooking spray
• 1 1/2 cups of flour
• 1 TBSP of powdered sugar
• 2 TBSP of garlic powder
• 1 1/2 tsp of salt and pepper
• 1 TBSP each of paprika and chili powder
• 1 1/2 cups of milk
• 2 eggs

Instructions

• cut chicken into small pieces
• season chicken with salt and sugar
• put chicken in the refrigerator for about 30 minutes
• combine flour, powdered sugar, garlic powder, paprika, chili powder, and salt
• whisk together milk and eggs in a separate container
• coat chicken in flour mixture, egg mixture, and back into the flour mixture
• spray a sheet pan with cooking spray
• put chicken nuggets on the pan and spray the tops of the nuggets with cooking spray
• bake at 400 degrees for 15-20 minutes halfway through flip the chicken nuggets over and spray with cooking spray
• Enjoy! Let me know if you try it out!

Ingredients

• 2 pounds boneless chicken breasts, cut into 2 inch cubes
• 1 egg
• 3 cups finely crushed corn flakes
• 2 tablespoons grated parmesan
• salt and black pepper
• extra virgin olive oil, for brushing
• 3 cups broccoli florets
• spicy mayo, for serving (optional, see notes)

Gochujang BBQ Sauce

• 1/2 cup tamari/soy sauce
• 2 teaspoons honey
• 1-2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons rice vinegar
• 1 inch fresh ginger, grated
• 3 cloves garlic, grated
• 2 tablespoons toasted sesame oil
• 3 tablespoons toasted sesame seeds
• 3 tablespoons chopped green onions
• chili flakes

Instructions

• 1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.2. Dump the cornflake crumbs, parmesan, and pepper into a shallow bowl. In a separate bowl, beat the eggs, then add the chicken and toss well to coat.3. Dredge the chicken through the crumbs, covering fully. Arrange the chicken to one side of the baking sheet. Drizzle with olive oil. Add the broccoli to the other side. Toss with olive oil, salt, and pepper. Bake 15-20 minutes until the chicken is cooked through.4. In a small saucepan, combine the tamari/soy sauce, honey, Gochujang (Korean chili paste), rice vinegar, ginger, 2 cloves garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat. Simmer for 5 minutes, until the sauce has thickened into a glaze.5. Remove the broccoli from the sheet pan. Pour the sauce over the chicken and toss the chicken up in the sauce. Bake another 5 minutes, until the sauce is baked onto the chicken.6. In a bowl, mix the sesame seeds, green onions, 1 clove of garlic, chili flakes, and a tiny pinch of salt. Serve the chicken, broccoli, and sauce with the sesame crunch mix. I love this over rice, but it’s also great with french fries!

Equipment:

• Large Pot & Slotted Spoon (for deep frying)
• Medium Sized Bowl (for dredging)
• Small-Medium Sized Mixing Bowl (for marinating)
• Sharp Knife & Chopping Board
• Kitchen Thermometer
• Wire Rack & Paper Towels

Ingredients:

• 2x 7oz/200g Chicken Breasts
• 4 cups / 1litre Oil, suitable for deep frying (vegetable, canola, sunflower)
• 1 cup / 250ml Buttermilk
• 1 packed cup / 200g Plain Flour (scoop & level method)
• 2 tsp Salt
• 1.5 tsp Smoked Paprika
• 1 tsp Cayenne Pepper (see notes)
• 1 tsp Baking Powder
• 3/4 tsp Onion Powder
• 3/4 tsp Garlic Powder
• 3/4 tsp Black Pepper
• 1/2 tsp Dried Oregano

Instructions:

• Slice your chicken breasts into mini even-sized bite-size pieces. You should get around 40-50 pieces in total.
• Combine in a bowl with your Buttermilk, 1 tsp of Salt and 1/2 tsp Black Pepper. Pop cling film over and marinate in the fridge for at least 1 hour. Preferably overnight. This will help tenderize the chicken pieces.
• In a bowl, combine your Flour, Baking Powder, 2nd tsp of Salt, Smoked Paprika, Cayenne Pepper, Onion Powder, Garlic Powder, Oregano and 1/4 tsp Black Pepper.
• Take a piece of Chicken and coat it the flour mixture. Really try and get as much flour in the cracks of the chicken. You want the chicken to be nice and flakey. This is important. Although it sounds tedious to do it one by one, by this is the best way to get the best coating on the chicken. No more than 3-4 at a time max.
• Heat up 4 cups of oil, depending on depth of pan. You want the temp at around 180C/356F. Grab a tiny piece of leftover flour mixture and drop it in. If it sizzles and slowly rises to the top, you’re good to go.
• In batches, add the chicken and fry for around 3-5mins until golden brown. Place on wire rack over paper towels to drain away excess fat. To test if they’re cooked, just take one piece out and slice it through the centre. It should be white and piping hot. If you’re not confident with deep frying just test with one piece at the start.
• Repeat with the rest of your batches, bringing the oil back up to temp between each batch, then serve with your favourite dip!

Ingredients

• 6 Pieces Boneless Chicken Thigh with the skin on cut into 1-inch cubes
• 2.5 Tbsp Soy Sauce
• 3 Tbsp Chinese Cooking Wine optional
• 1 tbsp Minced Garlic
• 1 Tbsp Five-Spice Powder
• 1 Large Egg
• 3.5 Tbsp Rice Flour
• 1.5 Cup Thai Basil
• 2 Cup Tapioca Starch

Instructions

• Marinate the chicken with soy sauce, Chinese cooking wine (optional), minced garlic, and Five Spice Powder for 20 minutes.
• After 20 minutes, add in 3.5 tbsp of rice flour and one egg and mix. You want a wet batter consistency.
• Coat the chicken with Tapioca Starch and let it sit for 5-7 minutes to prevent the coating from falling off.
• In a pan, add in oil and turn the heat to medium-high. Once the oil is hot, add in the Thai Basil and fry it for 30 seconds – 1 minute or crispy. This will help with fragrant oil.
• Next, add the chicken and fry the chicken for 4-5 minutes or until golden brown.
• Optional, but highly recommend, turn the heat to high and double fry the chicken for 1 minute and the basil for 30 seconds.
• Sprinkle on the seasoning mix and ENJOY!!

Ingredients

• 3 cups flour
• 2 teaspoons garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 eggs
• 2 tablespoons lemon juice
• 2 cups oil, or as needed
• 3 skinless, boneless chicken breasts, cubed

Directions

1. Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
2. Heat 2 inches of oil in a large pot over medium heat.
3. Dredge chicken pieces in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour mixture again to coat.
4. Lower pieces of chicken carefully into hot oil in batches; fry until golden brown, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken pieces.

Ingredients

• 1 (4 pound) chicken, cut into pieces
• 1 cup buttermilk
• 2 cups all-purpose flour for coating
• 1 teaspoon paprika
• salt and pepper to taste
• 2 quarts vegetable oil for frying

Directions

1. Take your cut up chicken pieces and skin them if you prefer.
2. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).Dotdash Meredith Food Studios
3. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.Dotdash Meredith Food Studios
4. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!Dotdash Meredith Food Studios
5. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
6. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.Dotdash Meredith Food Studios
7. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.
8. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.