Recipe for Dinner Post Date: 2024-04-24 09:15:09

Ingredients:

For Marinating the Chicken:

• Boneless Chicken, cut into bite-sized pieces
• 1 tbsp Vinegar
• Salt to taste
• 1 tbsp Kashmiri Chili Powder
• 1 tbsp Onion Powder
• 1 tbsp Ginger Garlic Paste
• 1/2 tbsp Amchur Powder (Dried Mango Powder)
• 1/2 tbsp Sugar
• 1/2 tbsp Black Pepper Powder
• 1/4 tbsp Oregano

For Coating:

• 1 cup all-purpose flour
• Salt to taste
• Ice water, as needed
• Oil, for deep frying

Instructions:

1. Marinating the Chicken:

   • In a bowl, combine the boneless chicken pieces with vinegar, salt, Kashmiri chili powder, onion powder, ginger garlic paste, amchur powder, sugar, black pepper powder, and oregano.
   • Mix well to ensure that the chicken is evenly coated with the marinade.
   • Let the chicken marinate for at least 30 minutes to allow the flavors to develop.

2. Coating the Chicken:

   • In a shallow bowl, mix all-purpose flour with salt to taste.
   • In another bowl, pour some ice water.
   • Take each marinated chicken piece and coat it first in the flour mixture, ensuring it's evenly coated.
   • Dip the flour-coated chicken into the ice water, then coat it again with the flour mixture. This double coating will give the chicken popcorn its crispy texture.

3. Frying the Chicken:

   • Heat oil in a deep frying pan or fryer over medium heat.
   • Once the oil is hot, carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan.
   • Fry the chicken until golden brown and crispy, about 3-4 minutes per batch.
   • Once cooked, remove the chicken popcorn from the oil and place them on a plate lined with paper towels to drain any excess oil.

4. Serving:

   • Serve the crispy chicken popcorn hot with your favorite dipping sauce or enjoy them as they are!
   • These delicious homemade chicken popcorn are perfect for snacking or as a crowd-pleasing appetizer at your next gathering.