Slowly, but surely, working on posting old family favorite recipes that are a staple around here. These popcorn chicken are a must throughout Ramadan for iftari in our house.
To make the popcorn chicken (the following quantities are for about two pounds of boneless chicken cut into tiny bite size pieces):
I marinate the bite size pieces of chicken with 4 eggs, salt and pepper (to taste), 1 teaspoon of baking powder, 3/4th cup of flour and 3/4th cup of cornstarch. All the quantities are very approximate as I just eyeball them.
So after you marinate it, just check its consistency – it should be a thick gooey consistency.
All that’s left to do is is fry the chicken until they are a light golden brown color [in batches].
It’s perfect as is, but sometimes I add cayenne pepper for a little spice into the marinade.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.