Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup ketchup
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup pineapple chunks
- 1/4 cup chopped scallions
- 8 cups popped popcorn
Special equipment needed:
- Large mixing bowl
- Whisk
- Deep-fryer or large pot
- Slotted spoon
- Small saucepan
- Large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and baking powder.
2. In a separate bowl, whisk together the buttermilk, egg, and vegetable oil.
3. Dip each piece of chicken into the buttermilk mixture, then coat it in the flour mixture. Shake off any excess flour.
4. Heat the deep-fryer or large pot to 375°F. Fry the chicken in batches for 5-7 minutes, or until golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain.
5. In a small saucepan, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, pineapple juice, water, and cornstarch. Bring the mixture to a boil over medium heat, stirring constantly, until it thickens.
6. In a large skillet, sauté the red and green bell peppers and pineapple chunks over medium heat until they are slightly softened.
7. Add the fried chicken to the skillet and pour the sweet and sour sauce over it. Stir to coat the chicken and vegetables in the sauce.
8. Serve the sweet and sour popcorn chicken over a bed of popped popcorn. Garnish with chopped scallions.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 560
Fat: 16g
Saturated Fat: 2g
Cholesterol: 96mg
Sodium: 1620mg
Carbohydrates: 74g
Fiber: 3g
Sugar: 40g
Protein: 28g
Substitutions for ingredients:
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
- Buttermilk: If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Pineapple juice: You can use orange juice or apple juice instead of pineapple juice.
- Popcorn: You can use any type of popcorn you like, such as buttered, salted, or kettle corn.
Variations:
- Spicy: Add some red pepper flakes or hot sauce to the sweet and sour sauce for a spicy kick.
- Vegetarian: Substitute tofu for the chicken and use vegetable broth instead of chicken broth in the sweet and sour sauce.
- Gluten-free: Use gluten-free flour and cornstarch instead of all-purpose flour and cornstarch.
Tips and tricks:
- To make the chicken extra crispy, double-coat it in the flour mixture.
- Don't overcrowd the deep-fryer or pot when frying the chicken, as this can cause the temperature to drop and the chicken to become greasy.
- If you don't have a deep-fryer or pot, you can also bake the chicken in the oven at 400°F for 20-25 minutes, flipping halfway through.
- To save time, you can use store-bought sweet and sour sauce instead of making your own.
Storage instructions:
Store any leftover sweet and sour popcorn chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the sweet and sour popcorn chicken, place it on a baking sheet and bake in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sweet and sour popcorn chicken in a large bowl, with the popcorn on the bottom and the chicken on top. Garnish with chopped scallions and serve with chopsticks.
Garnishes:
Chopped scallions
Pairings:
- Steamed white rice
- Fried rice
- Stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Crab Rangoon
- Wonton soup
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add a little more water to thin it out.
- If the chicken is not crispy enough, make sure the oil is hot enough before frying and don't overcrowd the pot.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Use a thermometer to check the temperature of the oil when frying the chicken.
- Wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Sweet and sour sauce is a popular condiment in Chinese cuisine, often used in dishes such as sweet and sour pork or sweet and sour chicken. The sauce is made with a combination of sugar, vinegar, and soy sauce, and can be customized with additional ingredients such as ketchup, pineapple juice, or cornstarch.
Flavor profiles:
This dish has a sweet and tangy flavor, with crispy fried chicken and crunchy popcorn.
Serving suggestions:
Serve the sweet and sour popcorn chicken as a main dish for dinner or as an appetizer for a party.
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