“Bloody Good” Asian Popcorn Chicken
This is one of my all time favourites. I LOVE making this. It’s got to be one of the tastiest things you will ever eat, and you wont be able to stop at just one! With minimal prep time you will definitely be making this time and time again. You can use the marinade on other meats in different recipe’s and it goes great in fried rice. All the ingredients you can find readily available in the supermarkets. Do yourself a favour and give it a go, your taste buds will thank you for it! ( Gluten & Dairy Free )
Ingredients
500gm Chicken thighs (diced bite size)
1 egg
150gm GF Cornflour
Oil for frying ( we use rice bran oil)
Marinade
2 tsp Minced Garlic
2 Tbsp GF Soy Sauce
7gm Chinese 5 Spice
10gm Cooking Sake GF (Obento brand)
10gm Rice wine vinegar GF (Obento brand)
1 Tsp Sesame Oil
1/2 tsp Caster Sugar
1/2 Tsp White Pepper
1/2 Tsp Sea Salt Flakes
Instructions
Mix all Marinade ingredients in a bowl and toss through diced chicken thigh’s. Marinate for an hour.
Heat oil to 170c
While oil is heating whisk your egg in a bowl and add the cornflour to a separate bowl. Dip the chicken in the egg and then toss in the cornflour. Shake the excess flour off and fry a few pieces of chicken at a time in the oil for 3-4 min. Be careful not to add to many pieces of chicken to the oil at one time as it drops the temperature of the oil causing it to absorb more oil and not colour up as nice, over all it will be less tasty so don’t be tempted to overcrowd the pan. Drain the cooked chicken pieces on some paper towel.
Keep the cooked ones warm on a tray in the oven while the rest are being cooked. Serve with sour cream and sweet chilli sauce or a chipotle mayo.