Have you ever wondered what to make with popcorn chicken? These little chunks of white meat joy are a treat on their own, but there is so much more you can do with them. Popcorn chicken is a dish consisting of bite-sized pieces of fried chicken. The name comes from the popcorn-like appearance of the breading.
Popcorn chicken is typically prepared by coating chunks of raw, chopped or ground meat in seasoned flour and deep-frying them until they are brown and crispy.
The dish can be served with sauces such as barbecue sauce, honey mustard, ketchup or ranch dressing for dipping. It may also be eaten on hamburger buns as a sandwich filling or atop salads as croutons. Adding seasonings to the batter before frying produces different flavors such as cajun style (spices like paprika). Popcorn chicken is most often found at fast-food restaurants but it can also be homemade.
Popcorn chicken is very easy to prepare and can be made at home with simple ingredients like flour, cornstarch, vegetable oil, and spices such as salt and pepper.
- 3 tablespoons minced garlic divided
- 2 tablespoons finely chopped fresh basil leaves divided
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces cooked chicken tenders cut into 1-inch pieces
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- Lightly sprinkle garlic and basil evenly over both sides of chicken.
- Place flour, salt and pepper in a shallow bowl or plate; dredge both sides of chicken in flour mixture.
- Heat 1 tablespoon oil and butter in a large skillet over medium heat.
- Add half the chicken; cook 3 minutes on each side or until golden brown and crispy.
- Drain well on paper towels.
- Wipe out pan with a paper towel.
- Repeat procedure with remaining 1 tablespoon olive oil, chicken and butter.
- Serve hot.
- 2 lbs of fresh thawed and cubed chicken breast
- 1/4 cup of soy sauce
- 2 teaspoons of minced garlic
- 1 teaspoon of black pepper
- 1/2 tsp of Chinese 5 spice powder
- 1 tablespoon honey
- salt as needed
- 1/2 cup of all purpose flour
- 1/4 cup of corn starch or potato starch
- coconut oil for frying
- lettuce leaves optional for garnish
- Cut the chicken breast in cubes and season with salt and pepper.
- Mix all the ingredients for the marinade in a medium bowl.
- Mix the chicken and the marinade together in a plastic bag, shake to fully coat the chicken with the mixture.
- Cover and let it marinate overnight or at least 6 hours before cooking them.
- Take out of the fridge an hour before frying.
- In a deep fryer, heat the oil to 375 degrees F.
- Mix both flours in a bowl and make sure there are no lumps before dredging the chicken pieces with it
- Put 4-5 pieces of chicken at a time into the hot oil and fry until golden brown on all sides, should take about 6-8 minutes.
- Let it drain on paper towel before serving.
- 1 ½ cups cooked white rice
- 5 tablespoons soy sauce or tamari
- 2 tablespoons peanut butter or tahini
- 3 minced garlic cloves
- 1 tablespoon honey brown sugar, molasses, or corn syrup
- ½ cup water or more
- dash of red pepper flakes optional
- 1 skinless and boneless popcorn chicken breast cut into small chunks
- sliced celery and carrots for stir fry vegetables about 2-3 cups total
- sliced green onions garnish
- In a blender or food processor, combine peanut butter (or tahini), soy sauce (or tamari), garlic, honey (or corn syrup), and water.
- Process until smooth.
- Put this mixture into a large bowl, and add chicken chunks to it; mix well so that the chicken is evenly coated with the marinade.
- Cover the bowl with plastic wrap, and refrigerate for about an hour.
- Cook rice.
- In a separate pan or wok, sauté garlic in oil until golden brown.
- Add the popcorn chicken, and cook until all sides are golden brown.
- Make sure to give it a stir every once in a while so that the garlic does not burn.
- Meanwhile, add water or soy sauce (to taste) into the pan or wok with cooked rice.
- Then add celery and carrots into the pan or wok with the rice.
- Mix well.
- Add soy sauce (or tamari), honey (or corn syrup), and/or water to taste.
- Serve popcorn chicken over cooked rice, with sautéed vegetables on top of the rice or next to it.
- Garnish with green onions if desired.
- 1 1/2 cups mashed potatoes
- 1/4 cup milk
- salt and pepper to taste
- 2 TBSP butter or margarine divided
- 3 cups cooked popcorn chicken chopped into bite size pieces
- 1 cup shredded cheddar cheese
- 1/2 cup fine dry bread crumbs
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch square baking dish and set aside.
- In a medium mixing bowl, combine potatoes, milk, salt and pepper; mix well and set aside. Stir in 1 TBSP melted butter or margarine.
- In a separate bowl, combine chicken and cheese; mix well.
- Empty potato mixture into prepared baking dish.
- Spread evenly over bottom of pan, being careful not to press down on potatoes.
- Sprinkle with the chicken/cheese mixture
- Bake in preheated oven for 20 minutes or until thoroughly heated.
- While casserole is baking, in a small bowl combine bread crumbs and melted butter or margarine.
- Remove casserole from oven and sprinkle with buttered bread crumbs.
- Bake for an additional 25 minutes or until top is browned and potatoes are tender when pierced with a fork.
- Let stand 10 minutes before cutting into squares and serving.
Popcorn chicken is a tasty, convenient and versatile dish that you can serve in many different ways. Whether it’s as an appetizer or main course for dinner, this article has given you some ideas on how to make the most of it!