Popcorn Chicken 唐揚げポップコーン

Method8 steps · about 30 min

1. 1

   Step 1: Cut the chicken meat into mini bite sized pieces.

   Uses 250 g Chicken thigh · 250 g Chicken breast

2. 2

   Step 2: Mix sake (2 tbsp), soy sauce (2 tbsp), ginger (1/2 tbsp) and garlic (1/2 tbsp) all together in a ziplock bag.

   Uses 2 tbsp Sake · 2 tbsp Soy sauce · 1/2 tbsp Minced ginger · 1/2 tbsp Minced garlic

   
3. 3

   Step 3: Add the chicken pieces to the marinade bag and massage gently to coat. Seal and marinate in the refrigerator for about 20 minutes.

   Marinate chicken · 20 minUses Cut thigh and breast chicken pieces · Mixed sake-soy-ginger-garlic marinade

   
4. 4

   Step 4: Place the potato starch in a shallow container or in a bowl and roll the marinated chicken pieces in it to coat them. Shake off the excess starch.

   Uses Refrigerator-marinated chicken pieces · 1/2 cup Katakuriko (potato starch (enough to cover all the chicken))

   
5. 5

   Step 5: Heat suitable deep-frying oil to about 180°C (356°F), checking with a frying thermometer. Use the electric fryer’s specified fill line, or keep oil at no more than one-third of a deep saucepan’s capacity to leave room for food and bubbling.

   Uses Vegetable oil (amount depends on the size of your pan or fryer)

6. 6

   Step 6: Fry the coated chicken in small batches until golden and crisp, adjusting the heat to maintain about 180°C. Check the thickest pieces with a food thermometer: their centres must reach at least 74°C (165°F). Continue cooking as needed rather than relying on crust colour alone.

   Fry each batch of popcorn chickenUses Potato-starch-coated marinated chicken · Oil heated to about 180°C

   
7. 7

   Step 7: Lift the cooked chicken out and drain on a rack or a paper-towel-lined plate to remove excess oil.

   Uses Cooked golden-crisp popcorn chicken

8. 8

   Step 8: Serve with any condiments you like, such as lemon, mayo, or salt and pepper.

   Uses Drained cooked popcorn chicken · Lemon, optional to serve · Mayonnaise, optional to serve · Salt and pepper, optional to serve