Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 eggs
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, mix together the shredded coconut and panko breadcrumbs.
4. Dip each chicken piece into the flour mixture, then the egg mixture, and finally the coconut mixture, pressing the coconut mixture onto the chicken to make sure it sticks.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F.
6. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes.
7. Remove the chicken from the oil with a slotted spoon and place on the prepared baking sheet.
8. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Fryer or pot temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 28g
- Carbohydrates: 36g
- Protein: 27g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Almond flour can be used instead of all-purpose flour for a low-carb version.
- Shredded sweetened coconut can be used instead of unsweetened coconut for a sweeter version.
Variations:
- Add some chopped cilantro to the coconut mixture for a fresh twist.
- Use shrimp instead of chicken for a seafood version.
- Use a mixture of different spices for a different flavor profile.
Tips and tricks:
- Make sure to press the coconut mixture onto the chicken to make sure it sticks.
- Fry the chicken in batches to avoid overcrowding the fryer or pot.
- Serve the chicken immediately for the best texture.
Storage instructions:
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with a variety of dipping sauces.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Chopped cilantro
Pairings:
- Sweet chili sauce
- Ranch dressing
- Honey mustard sauce
Suggested side dishes:
- Coconut rice
- Roasted vegetables
- Sweet potato fries
Troubleshooting advice:
- If the coconut mixture is not sticking to the chicken, try pressing it on more firmly or adding a little more egg to the mixture.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Popcorn chicken originated in Taiwan in the 1970s and has since become popular all over the world.
Flavor profiles:
- The coconut adds a sweet and nutty flavor to the chicken, while the spices add a little heat and depth.
Serving suggestions:
- Serve the chicken as an appetizer or main dish.
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Region: Thai