serves
6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 700 g chicken thigh or breast fillets, cut into 2 cm pieces
- 1 tsp celery salt, plus a pinch extra
- Black pepper and sugar
- ½ tsp bicarbonate of soda
- ½ cup plain flour
- ½ cup Taiwanese sweet potato flour (coarse, looks grainy)
- 2 tsp chicken stock powder
- 1 tbsp smoked paprika
- 3 tsp dried oregano
- 2 tsp garlic powder
- 1 tbsp onion powder
- 1 tbsp mustard powder
- 1 tsp ground fennel
- Vegetable oil, for deep-frying
- Lemon wedges, to serve
Marinating time: 10 minutes
Instructions
- In a large bowl, combine the chicken, celery salt, a generous pinch of pepper and sugar, and the bicarb soda. Mix well to combine, then stand for 10 minutes before using.
- In a second large bowl, combine the plain flour, sweet potato flour, stock powder, dried herbs and spices. Add a generous pinch of celery salt and pepper and mix well to combine.
- Heat enough oil to deep-fry in a large saucepan to 175˚C. Dredge the chicken pieces in flour, then shake off any excess. Deep-fry, in batches, for 3-4 minutes, or until golden-brown. Use a slotted spoon to transfer to a wire rack to drain of any oil, then transfer to a large serving platter. Serve the popcorn chicken with lemon wedges.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
