Popcorn Chicken Platter Recipes

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.

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.

Steps:

• Tip the chicken into a large bowl with the buttermilk and 1 tsp salt. Cover and chill in the fridge for at least 12 hrs, or up to 24 hrs.
• The next day, make the coating. Combine the paprika, garlic granules, mustard powder, dried herbs, cornflour, baking powder and 1 heaped tsp salt for the coating. Shake the excess marinade from each piece of chicken and dunk these into the coating mixture. Toss until each piece is well coated, then set aside on a tray.
• Pour the oil into a deep pan until it is no more than a third full and heat until it reaches 175C. If you don't have a thermometer, drop in a little of the marinade - it should immediately sizzle. Add about five pieces of chicken at a time and fry each batch for 5 mins, or until deep golden brown. Remove the cooked popcorn chicken to a plate lined with kitchen paper using a slotted spoon and leave to drain while you cook the remainder. Serve the popcorn chicken on a platter with a selection of your favourite dips for dunking.

Steps:

• Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.
• Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs - press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
• When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don't overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.