Chicken Popcorn

       CHICKEN POPCORN (NATI STYLE)

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Cuisine: Recipe twisted to South Indian

Course: starters/snack

Ingredients

For marination

Chicken cut into cubes (boneless)  ½ kilo

Salt                                                     to taste

Red chilli powder (spicy)                 1½ Tbsp

Turmeric powder                               ¼ tsp

Coriander powder                             1 tsp

Asafetida/hing                                  Pinch

Vinegar                                              1 Tbsp

Green chilli paste                             1 tsp

Ginger Garlic paste                          1 tsp

Egg whites                                        1 no

Cornflour                                           1 Tbsp

Baking powder/soda                      Pinch

For Coating

Rice fryums/Papad (crumble)      ½ cup

Semolina/Rava/Sooji                     1 cup

Bread crumbs/Poha                      ½ cup

Oil  for frying

For Dip

Garlic cloves                                  2 no's

Green chilies                                  3-4 no's

Coriander/Mint leaves                 Handful

Black pepper corn's                      ½ tsp

Vinegar                                         as required

Method

For marination

In a mixing bowl add chicken cubes cut into small pieces, salt to taste, red chilli powder, turmeric powder, coriander powder, asafetida/hing, vinegar, green chilli paste, ginger garlic paste and mix everything well. Now add egg white, corn starch and baking soda and mix it well. Keep it aside for minimum 1 hour.

Note: add generous quantity of spice powder as it will be reduced after deep fry.

For coating

In another mixing bowl add cornflakes and crumble it well. Now add in the rava and mix it well (you can add chilli flakes, oregano too). Now add the marinated chicken cubes and coat the chicken cubes completely and keep it ready for deep fry.

Heat oil in kadai on medium heat. Once the oil is medium hot gently add the chicken pieces one after another and deep fry evenly till golden colour. Remove from oil and place it on a tissue paper so excess oil is absorbed.

For Dip

In a blender add garlic cloves, green chillies, coriander/mint leaves, black pepper corn's and vinegar as needed to blend into smooth paste. Transfer to a cup. (Do not add water to blend)

Garnish with coriander leaves or lemon wedge.

Video Click here