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Chicken Popcorn

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 15 minutes

Cook time: 15 minutes

Difficulty Level: Easy

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

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  • Boneless chicken breasts, cut into small cubes 4
  • Refined flour 200 gms
  • Black pepper powder ½ tsp
  • Onion powder 1 tbsp
Read More

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 More

Ingredients

    • 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

  1. Take refined flour, black pepper powder, onion powder, paprika powder, curry powder and salt in a bowl and mix well.
  2. Take milk and eggs in a separate bowl and whisk well. Spread panko crumbs on a plate.
  3. Heat sufficient oil in a deep pan.
  4. Roll the chicken pieces in the flour mixture, then dip into egg mixture, then roll in panko crumbs.
  5. Repeat these steps and gently roll the pieces in your hands shape them into small balls.
  6. 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.
  7. 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

(Almond Rocks)

(Coconut Cupcakes with Coconut Frosting)

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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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