Chicken Popcorn

Instructions

1. 1

   Marinate the Chicken

   • In a medium bowl, combine the chicken pieces, ginger-garlic paste, soy sauce, white vinegar, lightly beaten egg, 1 tsp Kashmiri red chili powder, 0.5 tsp black pepper, and 0.75 tsp salt.
   • Mix thoroughly until every piece of chicken is well-coated with the marinade.
   • Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. 2

   Prepare the Dry Coating

   • In a wide, shallow dish or a large zip-top bag, combine the all-purpose flour, corn flour, baking powder, the remaining 0.5 tsp Kashmiri red chili powder, 0.25 tsp black pepper, and 0.5 tsp salt.
   • Whisk or shake the bag until all the dry ingredients are uniformly mixed.
3. 3

   Coat the Chicken

   • Remove the marinated chicken from the refrigerator.
   • Working with a few pieces at a time, transfer the chicken from the marinade to the flour mixture, allowing any excess wet marinade to drip off first.
   • Toss the chicken in the flour until fully coated. Press the flour mixture onto the chicken to ensure it adheres well. Shake off any excess flour.
   • Place the coated chicken pieces on a wire rack or a plate in a single layer and let them rest for 5 minutes. This helps the coating set.
4. 4

   Deep Fry the Chicken

   • Pour vegetable oil into a deep pan or kadai and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
   • Carefully place the coated chicken pieces into the hot oil, one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through. The internal temperature should be 165°F (74°C).
   • Using a slotted spoon, remove the chicken popcorn from the oil and transfer to a wire rack to drain excess oil. This keeps them crispy.
5. 5

   Serve

   • For extra flavor, you can sprinkle a pinch of chaat masala over the hot chicken popcorn.
   • Serve immediately with your favorite dipping sauces like Sriracha mayo, sweet chili sauce, or classic tomato ketchup.