Tuesday, August 6, 2013

What's for Dinner: Popcorn Chicken

Slowly, but surely, working on posting old family favorite recipes that are a staple around here. These popcorn chicken are a must throughout Ramadan for iftari in our house.

To make the popcorn chicken (the following quantities are for about two pounds of boneless chicken cut into tiny bite size pieces):

I marinate the bite size pieces of chicken with 4 eggs, salt and pepper (to taste), 1 teaspoon of baking powder, 3/4th cup of flour and 3/4th cup of cornstarch. All the quantities are very approximate as I just eyeball them.

So after you marinate it, just check its consistency - it should be a thick gooey consistency.

All that's left to do is is fry the chicken until they are a light golden brown color [in batches].

It's perfect as is, but sometimes I add cayenne pepper for a little spice into the marinade.

P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:


sweet00pea said...

Summaiyah, how many pounds of chicken did you use for this recipe?

Summaiyah Hyder said...

I would say about 2-3 pounds?

Post a Comment

Related Posts with Thumbnails