GUILTY PLEASURE ESSENTIALS: SPICY POPCORN CHICKEN
I love popcorn chicken; however, since it is a deep-fried recipe, it is a guilty pleasure that I do not indulge in very often. This is one of the foods I served as we watched the ball drop on New Year's Eve, and no matter how much I made, it was gone as soon as the plate hit the sideboard. Another guilty pleasure that comes from this recipe are the bits of batter that fry up with the chicken (I call them crunches). I think that they are almost as good as the chicken. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 22
Steps:
- PREP/PREPARE
- What is Ponzu sauce? This sauce is not as well-known as tamari, or soy sauce, nevertheless it is a classic Japanese condiment. It is citrus based, with tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi. Because of its versatility and refreshing flavor, you can use the sauce in many ways... For example, a dipping sauce for seafood, or as a marinade for grilled meats and vegetables, possibily a dressing for salads and/or cold noodles. The use of Ponzu sauce in this recipe is strictly optional; however, I do think that it gives the chicken another level of flavor, that compliments the other elements. Totally up to you.
- We all have our favorite dipping sauces, this is the one I used: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=4
- Gather your Ingredients (mise en place).
- Cut the chicken up into bite-size pieces.
- Optional Step: Add the chicken to a small bowl, and then add 3 - 4 tablespoons of Ponzu sauce. Toss the chicken with the sauce, cover, and place into the fridge for about an hour... 2 hours, if you can spare the time. Remember, this is an optional step.
- Whisk all the dry ingredients together into a large bowl.
- Whisk all the wet ingredients together in another bowl, plus 4 tablespoons of soda or filtered water.
- Add the wet ingredients to the dry, and whisk to combine. Then add more water or soda, a tablespoon at a time, until the mixture resembles the consistency of pancake batter.
- Chef's Note: We are not trying to replicate a tempura batter, which typically is a bit lumpy. We want a smooth consistency.
- Dump all the chicken into the batter, and coat.
- Add about 1.5 inches (4cm) of oil to a heavy-bottomed pot, and bring the temperature up to 400f (205c).
- Add the chicken in batches (do not crowd).
- Chef's Note: Do not shake off the batter before adding to the hot oil. We want a nice thick coating. Plus, this helps to make those yummy crunchy bits of batter.
- Cook until the chicken is a golden brown, about 4 - 5 minutes, per batch.
- Drain on paper towels as you finish up the other chicken.
- PLATE/PRESENT
- Serve while hot with your favorite dipping sauce. Enjoy.
- Keep the faith, and keep cooking.
FUN ESSENTIALS: CAJUN SPICY POPCORN CHICKEN
I love good popcorn chicken bites. These are easy to make, and have an extra "kick" to them. There are great for an evening snack while enjoying your favorite movie. Or, just about any time you crave a spicy bite of chicken. Oh, and I always try to include some celery sticks... Just to make the dish healthy. So, you...
Provided by Andy Anderson !
Categories Poultry Appetizers
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (mise en place).
- 3. Combine the chicken with the fresh buttermilk, in a non-reactive bowl.
- 4. Cover and refrigerate for 1 hour.
- 5. Remove the stem and seeds from the dried ancho chili.
- 6. Use a spice grinder, or blender to grind into a powder.
- 7. Add the flour, baking powder, Cajun spice, salt, pepper, garlic powder, and ground ancho chili, to a large bowl, and combine.
- 8. Remove the chicken from the buttermilk and shake off any excess liquid.
- 9. Work in batches and add the chicken bites to the flour/spice mixture.
- 10. Place the chicken on a piece of parchment paper.
- 11. Chef's Note: Add the oil to a pot, and heat up to 350f (175c).
- 12. Fry the chicken in batches (don't crowd the pot), until it's nice and golden brown, about 4 - 6 minutes, per batch.
- 13. Drain on paper towels.
- 14. Serve with your favorite dipping sauce. Enjoy.
- 15. DIPPING SAUCE IDEAS
- 16. Sauce #1: Honey Mustard (mild) 1/2 cup mayo, plain variety 2 tablespoons Dijon mustard, I prefer Grey Poupon 2 tablespoons fresh clover honey 1 tablespoon white vinegar 1/2 teaspoon garlic powder salt, kosher variety, to taste black pepper, freshly ground, to taste
- 17. Chili Sauce (spicy) 1/2 cup sweet chili sauce 1/4 cup ketchup 1 tablespoon Sriracha 1 tablespoon soy sauce 2 tablespoons rice vinegar
- 18. Keep the faith, and keep cooking.
SPICY POPCORN
When I want to indulge in a snack, I make this spicy popcorn. One batch doesn't last long at our house. You can add more or less red pepper flakes to suit your family's taste. -Kay Young, Flushing, Michigan
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.
Nutrition Facts : Calories 204 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 337mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
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