Popcorn Chicken

Imagine a movie night or playtime with the kids—then, it’s time to eat. The menu features chicken, but removing bones can be a hassle, right? That’s why today’s recipe is for popcorn chicken. Popcorn chicken consists of cubed chicken breast pieces fried to a crisp. It’s a tasty, crispy treat that works well for lunch, dinner, or as a snack.

Popcorn chicken is called ‘popcorn chicken’ because its small, bite-sized pieces resemble popcorn kernels. Each piece is designed to be crispy and easy to pop into your mouth, much like you would with actual popcorn. Ready to try this tasty treat yourself? Grab the ingredients and make your own batch of popcorn chicken!

Chicken Popcorn Ingredients

• 1 lb. boneless chicken breasts, cubed – Boneless chicken breasts are tender and low in fat, making them ideal for popcorn chicken.
• 1 1/2 cups cooking oil – This amount guarantees that the chicken is fully submerged for uniform crispiness.
• 2 eggs, beaten – Act as a binding agent to help the breading adhere to the chicken. They add a light, golden coating when fried. Without eggs, the breading may slip off during cooking, resulting in an uneven texture.
• 1/2 teaspoon salt – Seasons the chicken to balance the taste of the breading.
• 1/4 teaspoon ground black pepper – Adds mild heat and aromatic spice.

Breading Ingredients

• 1 cup all-purpose flour – Creates the base of the breading, adding structure and a light crunch. It helps absorb any moisture, making the coating crisp.
• 1/2 teaspoon garlic powder – Brings a savory note that enhances the flavor of the chicken without the garlic bits.
• 1 teaspoon smoked paprika – Adds a subtle smoky flavor and a warm, reddish color to the breading. This spice deepens the flavor profile and adds visual appeal.

How to Cook Popcorn Chicken

Seasoning the Chicken

First, sprinkle salt and ground black pepper evenly over the cubed chicken pieces. Allow the seasoned chicken to sit for 10 minutes to absorb the flavors. This brief resting time enhances the taste of the popcorn chicken and tenderizes the meat slightly.

Mixing the Breading

Next, in a medium bowl, combine the flour, garlic powder, and smoked paprika, stirring until well-blended. Mixing thoroughly guarantees an even flavor throughout the breading, adding a mild spice and slight smokiness that gives popcorn chicken its signature taste!

Heating the Oil

Afterward, pour the cooking oil into a wok and heat it over medium heat. Using medium heat allows the chicken to cook evenly and prevents the breading from burning too quickly. Wait until the oil is hot enough for frying but not smoking, as this ensures the best crispy texture for popcorn chicken.

Coating the Chicken

While the oil heats, dip a small batch of chicken cubes into the beaten egg, covering each piece well. Next, dredge the chicken in the breading mixture, pressing gently for a light coat. Shake off any excess breading to prevent clumping during frying.

Frying and Draining Excess Oil

Carefully add the breaded chicken pieces into the hot oil, making sure they don’t overcrowd the wok. Fry on medium heat until the chicken turns a light golden brown. This color indicates crispiness and that the chicken has cooked through. Once golden, remove the popcorn chicken from the wok and place it on a wire rack. Let any excess oil drip off to keep them crispy. Serve with your favorite sauce for dipping, and enjoy!

Best Dip and Food Pairing

Are you wondering what to eat with popcorn chicken? Try the Pinoy style! What’s the best way to enjoy Filipino flavors? Start with a Filipino-Style Spaghetti as your main course. If you’re feeling a bit tired of the sweetness in this beloved recipe, you can explore something new—check out my Baked Cream Cheese Spaghetti. Add some flair to your usual popcorn chicken by pairing it with an elegant pasta like Caprese Pasta Salad or even Clam and Scallop Pasta in a creamy tomato and wine sauce!

To make your popcorn chicken even more enjoyable, pair it with a delicious dip. Begin with a classic, savory gravy—it’s the perfect match for the crispy texture of popcorn chicken. If you’re looking to switch things up, try a homemade mayonnaise instead of store-bought, or go for a zesty homemade ranch dressing. These delicious dips add a personal touch and make each bite even more enjoyable!

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4.72 from 7 votes

Popcorn Chicken

Bite-sized, crispy pieces of chicken that are seasoned and fried.

Course Snack

Cuisine American

Keyword chicken nuggets, popcorn chicken

Prep Time 6 minutes minutes

Cook Time 8 minutes minutes

Total Time 14 minutes minutes

Servings 4 people

Calories 1086kcal

Author Vanjo Merano

Ingredients

• 1 lb. boneless chicken breasts cubed
• 1 1/2 cups cooking oil
• 2 eggs beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Breading ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika

Instructions

• Sprinkle salt and ground black pepper all over the chicken pieces. Let it stay for 10 minutes.
  1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 lb. boneless chicken breasts cubed
• Combine all the breading ingredients in a bowl. Mix well.
  1 cup all-purpose flour, 1/2 teaspoon garlic powder, 1 teaspoon smoked paprika
• Heat oil in a wok.
  1 1/2 cups cooking oil
• As the oil heats-up, dip a small batch of cubed chicken in the bowl with beaten egg, and then dredge it into the breading mixture. Note: Make sure to shake-off excess breading before frying.
  2 eggs
• Start frying the breaded chicken using medium heat setting until the color turns light to golden brown.
• Remove chicken popcorn from the wok. Arrange over a wire rack and let to let the oil drip.
• Serve with your favorite sauce. Share and enjoy!

Video

Notes

What Happens If You Cook Popcorn Chicken on High Heat?

If you cook popcorn chicken on high heat, the outside will burn quickly while the inside remains undercooked. This can lead to uneven texture, with a crispy but hard exterior and a raw or chewy center. Cooking on high heat also increases the risk of oil splattering, which could cause burns or damage to the cooking surface. It’s better to cook popcorn chicken on medium heat to ensure it cooks through evenly and maintains a crispy texture without burning.

Nutrition

Serving: 3g | Calories: 1086kcal | Carbohydrates: 25g | Protein: 30g | Fat: 97g | Saturated Fat: 10g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 58g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 395mg | Potassium: 331mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 460IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 3mg