Packed full of flavour, these little chicken morsels make a terrific snack.
Luke Mangan shares his recipe with Mum Central! Straight from his new book ‘Sharing Plates’ this crunchy, tasty chicken will be a new family favourite!
Crispy Salt & Pepper Popcorn Chicken
Serves four as a snack
400 g (14 oz) boneless, skinless chicken thighs, cut into
bite-sized pieces
vegetable oil, for deep-frying
1 free-range egg
125 g (4½ oz/1 cup) cornflour (cornstarch)
Handful Thai basil leaves
1 tablespoon Chinese five-spice
Soy & Shaoxing Marinade
2 garlic cloves, finely chopped
2 tablespoons soy sauce
1 tablespoon Chinese five-spice
½ teaspoon sesame oil
2 teaspoons shaoxing rice wine
½ teaspoon ground white pepper
1⁄8 teaspoon freshly ground black pepper
½ teaspoon sea salt
1⁄8 teaspoon white sugar
To marinate the chicken
Combine the marinade ingredients in a large bowl. Add the chicken pieces, making sure to completely coat them. Cover and marinate in the fridge for 30 minutes, or up to 1 hour.
To fry the chicken
Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil. Heat to 170°C (325ºF), or until a cube of bread dropped into the oil turns golden brown in 20 seconds.
Whisk the egg in a small bowl, and place the cornflour in a separate bowl.
Working in batches, dip the chicken pieces in the egg, then the cornflour, and place into the oil. Fry for 3–4 minutes, until golden. Remove with a slotted spoon and drain on paper towel.
Drop the fresh basil leaves into the oil for a few seconds, then remove.
To serve the chicken
Place the fried chicken in a serving dish. Sprinkle with the fried basil leaves and the five-spice powder. Toss to ensure all the chicken pieces are evenly coated.
Serve immediately, with mayonnaise.
