Crispy Chicken Popcorn by Mygourmetstory

Ingredients

• 1 lb boneless chicken breast
• 1 tbsp soy sauce
• 1 tsp garlic powder (for marinade)
• 1 tsp ginger powder (for marinade)
• 1/2 tsp black pepper (for marinade)
• 1/2 tsp salt (for marinade)
• 1 large egg
• 1/4 cup cornstarch
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder (for dry batter)
• 1 tsp ginger powder (for dry batter)
• 1/2 tsp black pepper (for dry batter)
• 1/2 tsp salt (for dry batter)
• 4 cup cooking oil (for deep frying)

Instructions

1. Cut the boneless chicken breast into small, bite-sized pieces, about 1-inch cubes.
2. In a medium bowl, combine the chicken pieces with soy sauce, 1 tsp garlic powder, 1 tsp ginger powder, 1/2 tsp black pepper, and 1/2 tsp salt. Mix well to coat the chicken evenly.
3. Add the egg and cornstarch to the marinated chicken. Mix thoroughly until every piece is well coated with the wet batter.
4. In a separate shallow dish, whisk together the all-purpose flour, paprika, 1 tsp garlic powder, 1 tsp ginger powder, 1/2 tsp black pepper, and 1/2 tsp salt for the dry batter.
5. Take each marinated chicken piece and dredge it thoroughly in the dry flour mixture, ensuring it's completely coated. Set aside on a plate.
6. Heat about 4 cups of cooking oil in a deep fryer or heavy-bottomed pot to 175°C (350°F).
7. Carefully add chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes per batch, or until golden brown and crispy.
8. Once cooked, remove the crispy chicken popcorn with a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately.