Chicken Popcorn
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Starter
Cuisine: Fusion
Key Ingredients:
Boneless chicken breasts
Refined flour
Black pepper powder
Paprika powder
Onion powder
Curry powder
Egg whites
Milk
Panko crumbs
About Chicken Popcorn
Table of Contents
You can savour these
endlessly – such is their taste
- Boneless chicken breasts, cut into small cubes 4
- Refined flour 200 gms
- Black pepper powder ½ tsp
- Onion powder 1 tbsp
Step 1.Take refined flour, black pepper powder, onion powder, paprika powder, curry powder and salt in a bowl and mix well.
Step 2.Take milk and eggs in a separate bowl and whisk well. Spread panko crumbs on a plate.
Read MoreIngredients
- Boneless chicken breasts, cut into small cubes 4
- Refined flour 200 gms
- Black pepper powder ½ tsp
- Onion powder 1 tbsp
- Paprika powder 1 tsp
- Curry powder 1 tbsp
- Salt to taste
- Egg whites 4
- Milk 2 tbsps
- Panko crumbs 300 gms
- Oil to deep-fry
How to Make Chicken Popcorn (Stepwise Photos)
Method
- Take refined flour, black pepper powder, onion powder, paprika powder, curry powder and salt in a bowl and mix well.
- Take milk and eggs in a separate bowl and whisk well. Spread panko crumbs on a plate.
- Heat sufficient oil in a deep pan.
- Roll the chicken pieces in the flour mixture, then dip into egg mixture, then roll in panko crumbs.
- Repeat these steps and gently roll the pieces in your hands shape them into small balls.
- Gently slide these balls into hot oil and deep-fry on medium heat till the chicken balls are cooked and golden all around. Drain on absorbent paper.
- Put them in a serving bowl and serve with a bowl of tomato sauce.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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