Chicken Popcorn
Chicken Popcorn. Come again. Yes, Chicken popcorn. Deep fried crunchy chicken balls, a small bite snack with an explosion of flavor and tender chicken.
Serves: 6
Preparation time: 30 minutes
Ingredients:
• 500 gr / 1.1 pounds of chicken (filet, breasts or thigh)
• 3 table spoons of flour
• 2 table spoons of salt
• 1 tea spoon of pepper
• 1 tea spoon of garlic powder
• 4 table spoons of potato flour
• 2 medium eggs
• 2 tea spoons of curcuma (for flavor and the yellow color)
• 1 tea spoon of onion powder
• Deep-frying machine or cooking pot with about 1 liter / 4 ¼ cups of sunflower oil
Steps
1. Take a kitchen machine and completely shred the chicken until you end up with a kind of chicken minced meat. Add the flour, salt, pepper, garlic powder and mix a little more.
2. Now shape small, tiny balls (size of popcorn) and cover the balls with flour. Transfer to the fridge so it can firm up a bit
3. Now make the popcorn coating. Take a bowl and add the eggs and slowly whisk in the potato flour. Add the curcuma and onion powder and mix well until you have a nice thick batter.
4. Heat the oil until it reaches a temperature of 180 °C / 350°F
5. Take the chicken balls from the fridge and cover one ball at a time with the batter. Work precisely and let excess batter to drip off. Transfer the battered chicken balls to the oil and fry for about 5 minutes. Always fry in batches of max 10 balls to ensure all will get crispy and cooked inside. Let the balls to rest a little before serving on a piece of kitchen paper. Enjoy!