POPCORN CHICKEN
Bite-sized pieces of chicken that are sure to be a family favorite. I love to serve it with homemade mashed potatoes and green beans.
Provided by Megan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 28m
Yield 6
Number Of Ingredients 8
Steps:
- Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
- Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.
- Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.
- Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.
Nutrition Facts : Calories 450.7 calories, Carbohydrate 49 g, Cholesterol 95.6 mg, Fat 18.4 g, Fiber 1.8 g, Protein 21 g, SaturatedFat 2.9 g, Sodium 247.9 mg, Sugar 0.6 g
POPEYE'S POPCORN SHRIMP AND CHICKEN
This is a copycat recipe of Popeye's Popcorn Shrimp and Chicken (Tender, crispy shrimp and chicken seasoned in Louisiana herbs and spices then served up crispy). For spicy, double the cayenne pepper and for cajun, add the cajun seasoning.
Provided by Member 610488
Categories Chicken Breast
Time 45m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a deep fryer or in a deep cast iron skillet on the stove to 350 degrees F. Use a digital thermometer to check the temperature.
- Combine the flour, salt, peppers, paprika and cajun seasoning, if using,in a bowl. In another bowl, break eggs and beat until well blended.
- Dip each piece of shrimp/chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the shrimp/chicken is a dark golden brown. Drain shrimp/chicken on paper towels and serve warm.
AIR-FRIED POPCORN CHICKEN GIZZARDS
A healthier take on fried chicken gizzards. Boiling them first helps break down the muscle and tenderize them.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cut gizzards into bite-sized pieces and add to the boiling water. Boil for 30 minutes. Drain.
- Combine flour, seasoned salt, pepper, garlic powder, paprika, and cayenne in a flat plastic container. Snap the lid on and shake until combined.
- Add gizzards to the seasoned flour. Snap the lid back on and shake until evenly coated.
- Place beaten egg in a separate bowl. Dip each gizzard piece into the beaten egg and then place back in the seasoned flour. Snap the lid on and shake one last time. Let sit for 5 minutes while the air fryer preheats.
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Place gizzards in the basket and spray the tops with cooking spray. Cook for 4 minutes. Shake the basket and spray any chalky spots with more cooking spray. Cook for 4 minutes more.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 11.8 g, Cholesterol 330.8 mg, Fat 10 g, Fiber 0.5 g, Protein 23.6 g, SaturatedFat 2.8 g, Sodium 434.2 mg, Sugar 0.2 g
BUFFALO POPCORN CHICKEN BITES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
- While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ¿ that's what I did. I don't, technically, have a set of actual measuring spoons.)
- Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.
- Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.
SWEET-AND-SOUR POPCORN CHICKEN
This sweet and sour chicken dish is one you'll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. And what a great way to dress up frozen chicken nuggets! -Amy Corlew-Sherlock, Lapeer, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Microwave chicken according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup. , In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through. If desired, serve with rice and sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 441 calories, Fat 15g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1143mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.
POPCORN CHICKEN (TAIWANESE)
These Taiwanese popcorn chicken bites are addictively delicious. Chinese five-spice, ginger, and soy sauce flavor the crispy batter and they are ready in under 30 minutes.
Provided by brandon
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.
- Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 14.3 g, Cholesterol 162.8 mg, Fat 35.5 g, Fiber 0.9 g, Protein 35.8 g, SaturatedFat 6.4 g, Sodium 1057 mg, Sugar 0.5 g
BUFFALO POPCORN CHICKEN WITH CREAMY HONEY BUFFALO DIP - CARLSBAD CRAVINGS
This Buffalo Popcorn Chicken Recipe is seeping with buffalo spices that is Baked not fried! This Buffalo Popcorn Chicken is dunked in buffalo sauce then baked with spiced panko and cornmeal to create juicy, crispy, purely addicting popcorn chicken that is better than any chicken nuggets!
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Line a baking sheet with foil. Place a baking rack on top of the foil and lightly spray with nonstick cooking spray. Preheat oven to 425 F.
- Add flour to a large freezer bag. Mix together Panko Breading ingredients in a separate large freezer bag (or separate large bowl). In a large bowl, whisk together 2 eggs and 1/4 cup hot sauce.
- Add chicken to flour mixture and toss until coated. Dip chicken in egg/buffalo sauce mixture and let any excess drip off before placing in bag with Panko Breading. Toss with breading until well coated, pressing breading into chicken through the bag.
- Line chicken on the baking rack, and lightly spray with cooking spray. Bake for 10-15 minutes or until the chicken is cooked through and golden. Broil to desired crispiness.
- Meanwhile, make the Creamy Honey Buffalo Dip by whisking all the ingredients together except the hot sauce. After chicken is done, taste a piece to decide how spicy you want to make the dip and proceed to add hot sauce. (I use a full teaspoon and it is hot how I like it :) Start popping!
AIR FRYER POPCORN CHICKEN
These crispy chicken bites are made healthier by using an air fryer instead of a deep fryer. Serve these with your favorite dipping sauces.
Provided by France C
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken pieces into a medium bowl.
- Combine salt, paprika, black pepper, mustard, garlic powder, onion powder, thyme, basil, oregano, and sage in a small bowl. Reserve 1 teaspoon of seasoning mix and sprinkle remaining seasoning on chicken. Toss to coat evenly.
- Combine cornstarch and reserved 1 teaspoon seasoning in a resealable plastic bag; shake to combine. Place chicken pieces into bag, seal bag, and shake to coat evenly. Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest for 5 to 10 minutes until cornstarch is beginning to absorb into the chicken.
- Preheat air fryer to 390 degrees F (200 degrees C).
- Spray basket of the air fryer with oil and place chicken pieces inside, making sure pieces do not overlap. You may have to do two batches, depending on the size of your air fryer. Mist chicken with cooking spray.
- Cook for 4 minutes. Shake air fryer basket and spray chicken again with oil so there are no dry or powdery areas. Cook until chicken is no longer pink on the inside, about 4 to 5 more minutes. Serve immediately.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 6.1 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 493.1 mg, Sugar 0.1 g
AIR FRYER POPCORN CHICKEN RECIPE BY TASTY
One thing we'll say about this popcorn chicken is that you won't be able to stop popping it in your mouth! Dredged in spiced flour, buttermilk, and panko, then air fried to crispy perfection, it's savory, tangy, crunchy, and great for sharing (if you can bear to!).
Provided by Tasty
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, salt, pepper, paprika, and garlic powder. In a separate medium bowl, whisk together the eggs and buttermilk. Add the panko to a third medium bowl.
- Season the chicken cubes with salt and pepper. Dip 1 piece of chicken at a time in the flour mixture, making sure to fully coat each piece and shaking off any excess. Dip the chicken in the egg mixture. Then, coat the chicken in the panko. Repeat with remaining chicken.
- Preheat the air fryer to 400°F (200°C). Spray the basket with nonstick spray.
- Working in batches, arrange the chicken in the basket, making sure the pieces are not touching. Cook until light golden, 5 minutes, then flip the chicken over and continue cooking until cooked through and golden brown, 5 minutes more. Repeat with the remaining chicken.
- Serve the popcorn chicken with ketchup.
- Enjoy!
Nutrition Facts : Calories 274 calories, Carbohydrate 33 grams, Fat 3 grams, Fiber 1 gram, Protein 24 grams, Sugar 2 grams
BBQ POPCORN CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, BBQ sauce, barbeque chips
Provided by Alix Traeger
Categories Snacks
Time 30m
Yield 5 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 375°F (190°C) and spray a baking sheet with nonstick oil.
- Cut chicken breasts into bite-size pieces and place in a bowl.
- Add the barbecue sauce to bowl with chicken and stir.
- In a large ziplock bag, crush the barbecue chips into desired crumbs (to replace bread crumbs).
- Coat each piece of chicken in chip crumbs until fully covered and place on prepared baking tray.
- Bake chicken until golden brown, about 12 minutes.
- Serve with a side of ranch dressing or any sauce!
- Enjoy!
Nutrition Facts : Calories 468 calories, Carbohydrate 50 grams, Fat 19 grams, Fiber 2 grams, Protein 22 grams, Sugar 18 grams
JAPANESE POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY
Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture. It's everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They're the perfect way to spice up game day...or any day.
Provided by Alvin Zhou
Categories Appetizers
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
- Heat oil in a pot over high heat until about 340°F (170°C).
- Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
- Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
- Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
- Serve with lemon and parsley.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams
POPCORN CHICKEN
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the honey sriracha mayo: Stir together the mayo, sriracha and honey to taste. Season with salt. Transfer to a small serving bowl and drizzle with a little extra sriracha. Refrigerate until ready to serve.
- For the chicken: Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
- Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
- Bring a large, wide pot with about 1 1/2 inches of oil to 350 degrees F. Line a tray with paper towels.
- Dredge half of the chicken in the flour. Remove from the flour, shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat with the remaining chicken.
- Top with chives and serve with the honey sriracha mayo.
SPICY EXTRA-CRISPY FRIED POPCORN CHICKEN
This recipe has every great taste you can imagine and everyone will want seconds or thirds...make it a family favorite! Serve with honey mustard or ketchup.
Provided by romelia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine flour, garlic powder, chili-lime seasoning, black pepper, seasoned salt, Cajun seasoning, and cayenne pepper in a large bowl.
- Mix eggs and hot sauce together in a separate bowl until well blended.
- Dip chicken pieces in egg mixture; coat lightly in flour mixture. Dip into eggs again and coat thoroughly in flour mixture.
- Heat oil in a large saucepan to 375 degrees F (190 degrees C) until a drop of water dropped on the pan sizzles. Add chicken; cook until crispy and golden brown, about 3 minutes per side. Drain on a paper towel-lined plate.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 38.6 g, Cholesterol 106.8 mg, Fat 11.8 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 2.8 g, Sodium 724.3 mg, Sugar 0.7 g
BAKED BUFFALO POPCORN CHICKEN WITH CREAMY HONEY BUFFALO DIP RECIPE - (4.6/5)
Provided by PineyCook
Number Of Ingredients 21
Steps:
- Line a baking sheet with foil. Place a baking rack on top of the foil and lightly spray with nonstick cooking spray. Preheat oven to 425 F. Add flour to a large freezer bag. Mix together Panko Breading ingredients in a separate large freezer bag (or separate large bowl). In a large bowl, whisk together 2 eggs and 1/4 cup hot sauce. Add chicken to flour mixture and toss until coated. Dip chicken in egg/buffalo sauce mixture and let any excess drip off before placing in bag with Panko Breading. Toss with breading until well coated, pressing breading into chicken through the bag. Line chicken on the baking rack, and lightly spray with cooking spray. Bake for 15-20 minutes or until the chicken is cooked through and golden. Broil to desired crispiness. Meanwhile, make the Creamy Honey Buffalo Dip by whisking all the ingredients together except the hot sauce. After chicken is done, taste a piece to decide how spicy you want to make the dip and proceed to add hot sauce. (I use a full teaspoon and it is hot how I like it :) Start popping!
TAIWANESE POPCORN CHICKEN WITH FRIED BASIL
This spiced fried chicken is a staple in the night markets of Taiwan. You can order the chicken in cutlet form or small bites like these, which are served in paper bags with wooden skewers. This recipe uses a few spices that cannot be skipped: five-spice powder and white pepper. The Sichuan peppercorns are a bonus, adding a little numbing tingle. If you can't find Sichuan peppercorns, use black peppercorns instead. You won't get the same tingly feeling, but the chicken will be just as good. This fried chicken recipe happens to be gluten-free thanks to the tapioca flour, which imparts the dish's signature crunch.
Provided by Sue Li
Categories dinner, snack, finger foods, poultry, appetizer, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper and 2 teaspoons salt. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.
- When ready to cook, fit a medium pot with a cooking thermometer and heat vegetable oil over medium to 350 degrees. Coarsely grind the peppercorns in a spice grinder or mortar and pestle and mix with the remaining 2 teaspoons kosher salt. Set aside.
- Wet your hands and toss marinated chicken with tapioca flour and about 1 tablespoon water until the tapioca flour looks like small beads and clings to the chicken. (Adding a little moisture to your chicken helps the tapioca flour form small beads that will also stick to the chicken and give it a very crunchy crust.)
- Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.
- Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.
POPCORN CHICKEN SALAD
Here's a refreshing salad that's great for lunches at work from Teresa Wilkins-Reckard in Monroe, Indiana. "I can mix up the dressing at home, then pick up enough salad ingredients at the store to last for several days," she notes. "My family and friends like it, too. And variations are easy to make." -
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Bake chicken according to package directions. Meanwhile, for dressing, in a small bowl, whisk the mayonnaise, honey, vinegar, mustard and oil until smooth., Divide lettuce between two plates; top with the peas, bean sprouts, oranges, chicken and noodles. Drizzle with dressing.
Nutrition Facts : Calories 490 calories, Fat 25g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 938mg sodium, Carbohydrate 55g carbohydrate (24g sugars, Fiber 4g fiber), Protein 13g protein.
CHEDDAR RANCH POPCORN CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, buttermilk, ranch dressing mix, cheese cracker, oil
Provided by Hitomi Aihara
Categories Appetizers
Yield 4 servings
Number Of Ingredients 5
Steps:
- Chop chicken breasts into bite-size pieces.
- In a large bowl, combine chicken, buttermilk, and ranch packet.
- Refrigerate for 2 hours.
- In a large zipper storage bag, crumble the cheese crackers into desired crumbs (to replace bread crumbs).
- Place cracker crumbs into a medium bowl and coat each piece of chicken until fully covered.
- Heat oil to 350°F (180°C) and fry chicken until crackers turn golden brown (3 minutes).
- Place on a paper towel to dry.
- Serve with a side of ranch or any sauce.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 1 gram, Protein 32 grams, Sugar 7 grams
GARLIC POPCORN CHICKEN
My 2-year-old loves this!
Provided by Joe Kistler
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 26m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease a baking pan.
- Season chicken with salt and pepper.
- Combine bread crumbs and Parmesan cheese in a bowl.
- Heat olive oil in a small saucepan over low heat, about 1 minute. Add garlic; stir and remove from heat. Coat chicken in the oil and dip into the bread crumb mixture. Transfer coated chicken to the prepared baking pan.
- Bake in the preheated oven until golden brown and crispy, 15 to 20 minutes.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 9.6 g, Cholesterol 66.8 mg, Fat 17.7 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 4.1 g, Sodium 291.6 mg, Sugar 0.2 g
CHIPOTLE POPCORN CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, buttermilk, chiles in adobo sauce, panko breadcrumbs, chili powder, salt, pepper, smoked paprika, oil, smoked paprika
Provided by Jordan Kenna
Categories Snacks
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut chicken breast into bite-sized pieces and place them in a medium-sized bowl.
- Pour buttermilk and can of chiles over the chicken, making sure to get all of the adobo sauce out of the can. Mix well to incorporate.
- Cover and let marinate in the refrigerator for 2-4 hours.
- In a separate bowl, mix together panko bread crumbs, chili powder, salt, pepper, and paprika.
- Remove chicken from the refrigerator and dredge the pieces in the bread crumb mixture for an even coat.
- Fry them in 350˚F (180˚C) oil until they are crispy and golden brown (about 2 minutes).
- Drain on paper towels.
- Garnish with an additional sprinkle of smoked paprika and serve.
- Enjoy!
Nutrition Facts : Calories 690 calories, Carbohydrate 48 grams, Fat 17 grams, Fiber 2 grams, Protein 81 grams, Sugar 10 grams
TAIWANESE POPCORN CHICKEN
Ever wonder how they make that addictive popcorn chicken at those boba places? Well here's a recipe for that yummy snack! Garnish with a mix of curry powder, pepper, Chinese five-spice, and salt; measuring doesn't matter.
Provided by chelsea
Categories World Cuisine Recipes Asian
Time 27m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken pieces, garlic powder, black pepper, curry powder, ginger, soy sauce, cinnamon, five-spice powder, and salt in a large bowl. Let marinate for 10 minutes.
- Sprinkle tempura batter mix over chicken; toss to coat lightly and evenly.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil in batches until golden brown, about 4 minutes. Drain on paper towels.
- Increase oil temperature to 400 degrees F (200 degrees C). Fry Thai basil leaves until crisp, about 1 minute. Drain on paper towels. Fry chicken a second time, 2 to 3 minutes per batch. Drain on paper towels.
- Serve chicken with basil leaves.
Nutrition Facts : Calories 215 calories, Carbohydrate 4.9 g, Cholesterol 36.9 mg, Fat 17 g, Fiber 1.2 g, Protein 11.4 g, SaturatedFat 3 g, Sodium 82.8 mg, Sugar 0.6 g
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