Spicy Fried Chicken Popcorn

Chicken popcorn is a light and fun snack. In our version, we coated it in some fried chilli sauce, giving it an extra burst of flavour. This can be enjoyed by itself as a snack or on the side with some rice for a tasty meal.

For our recipe, we have used Fresh Fried Chicken Chilli Sauce, provided to us by one of our partners, KDM. This fried chicken chilli sauce adds a spicy, savoury kick that makes the chicken even more delicious. You can also use it as a dip; drizzle it over fried snacks or mix it into stir-fries for extra flavour.

Serving size: 1

Ingredients:

For the chicken:

• 200g diced chicken breast (cut into ½ inch cubes)
• 1 tbsp apple juice
• 1 egg
• 1 tbsp ginger garlic paste
• 1 tbsp soy sauce
• ½ tsp salt
• ¼ tsp ground black pepper
• ¼ cup corn flour
• ¼ cup flour
• 1 cup cooking oil (for frying)

For the sauce:

• 4 tbsp Fresh Fried Chicken Chilli Sauce
• 1 tsp brown sugar
• ¼ tsp sesame oil
• ¼ tsp garlic powder

Instructions:

1. Firstly, into a bowl, add 200g diced chicken breast (cut into ½ inch cubes), 1 tbsp apple juice, 1 egg, 1 tbsp ginger garlic paste, 1 tbsp soy sauce, ½ tsp salt and ¼ tsp ground black pepper. Mix well using a fork and set it aside in the fridge for 30 minutes to marinate.
2. Add ¼ cup corn flour and ¼ cup flour into a bowl and mix using a spoon. Using gloves, add the marinated chicken pieces one at a time (without excess marinade) and coat them well and set aside in a plate (dust off excess dry flour). Set them aside.
3. To fry the chicken, add 1 cup cooking oil into a medium pot. Heat for 3 to 4 minutes on high heat.
4. Add the chicken in two batches using a tong. Add the first batch and fry for 2 to 3 minutes and fry until golden. Add the other batch and fry for another minute (because the oil is heating up it takes less time for the second batch). Make sure to flip the chicken pieces over every 30 to 40 seconds. Set them aside on a strainer and keep them to cool for 15 minutes.
5. Heat up the oil again for 2 minutes and add the chicken again into the oil for double frying. Keep the first batch for 1 and a half to 2 minutes and the second batch for 1 and a half minute. Set aside again in a strainer. Now the chicken pieces should be a darker golden brown in colour, and crispy.
6. Meantime, prepare the sauce. To a bowl, add 4 tbsp Fresh Fried Chicken Chilli Sauce, 1 tsp brown sugar, ¼ tsp sesame oil and ¼ tsp garlic powder. Mix well using a spoon.
7. Into a large pan, add the prepared sauce and stir and cook it for around 1 minute on high heat or until it starts bubbling. Toss the chicken pieces in using a spatula and stir for 1 minute and 30 seconds, until evenly coated. Turn off the heat and serve.