Popcorn Chicken and Stir Fry Sauce

by

Introduction:
Popcorn chicken and stir fry sauce is a delightful combination that brings together crispy, bite-sized pieces of chicken with a flavorful and savory stir fry sauce. This dish is perfect for a quick dinner or as an appetizer for gatherings. The crunchy texture of the popcorn chicken paired with the rich, aromatic sauce creates a harmonious blend that is sure to satisfy your taste buds.

Ingredients:

For the Popcorn Chicken:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • Vegetable oil, for frying

For the Stir Fry Sauce:

  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) hoisin sauce
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 teaspoon red pepper flakes (optional, for heat)

Optional Additions:

  • Sliced green onions for garnish
  • Sesame seeds for garnish

Instructions:

1. Prepare the Popcorn Chicken:

  • In a large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and paprika.
  • In another bowl, whisk together the eggs and milk.
  • Dip each piece of chicken into the egg mixture, then coat it in the flour mixture, pressing gently to adhere. Place the coated chicken pieces on a baking sheet lined with parchment paper.

2. Fry the Chicken:

  • Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
  • Fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain.

3. Make the Stir Fry Sauce:

  • In a small bowl, whisk together the soy sauce, hoisin sauce, chicken broth, honey or brown sugar, rice vinegar, and cornstarch until smooth.
  • Heat the sesame oil in a large skillet or wok over medium heat. Add the minced garlic and ginger, and cook until fragrant, about 1 minute.
  • Pour in the sauce mixture and cook, stirring constantly, until the sauce thickens, about 2-3 minutes. If using red pepper flakes, add them to the sauce for a bit of heat.

4. Combine and Serve:

  • Add the fried popcorn chicken to the skillet with the stir fry sauce, tossing to coat the chicken evenly in the sauce.
  • Garnish with sliced green onions and sesame seeds if desired.

Tips for Success:

  • Ensure the oil is at the correct temperature before frying the chicken to achieve a crispy texture.
  • For an even crispier coating, double-dip the chicken pieces by repeating the egg and flour coating process.
  • If you prefer baking over frying, you can bake the coated chicken pieces in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 1 serving (approximately 1/4 of the recipe)
  • Calories: Approximately 500-600
  • Total Fat: Approximately 25-30g
  • Saturated Fat: Approximately 4-6g
  • Cholesterol: Approximately 150-200mg
  • Sodium: Approximately 1500-1800mg
  • Total Carbohydrates: Approximately 50-60g
  • Dietary Fiber: Approximately 2-3g
  • Sugars: Approximately 10-15g
  • Protein: Approximately 25-30g

Recommendation:
Popcorn Chicken with Stir Fry Sauce is a versatile dish that can be enjoyed as a main course or as an appetizer. Serve it over steamed rice or noodles for a complete meal, or enjoy it with a side of your favorite vegetables. For a healthier option, consider air frying the chicken instead of deep frying. This dish is sure to be a hit with family and friends, providing a delicious blend of crispy chicken and flavorful sauce. Enjoy!

Leave a Comment