In making these, I used chicken breast fillets as I find that they are easier to cut into neat little cubes. I used bottled fine shrimp paste and peanut butter (yes!) as a base for the marinade, and then dusted them in potato flour to give it a "karaage-like" effect when deep-fried. You can substitute with cornflour but I think the results may be slightly different.
I also switched it up to make a spicy adult version for our dinner, and I did this by frying some chopped garlic, chillies, spring onions and curry leaves in a little oil, and then tossed in the fried chicken pieces together with some salt and pepper (white/black/szechuan pepper will do, or try paprika or chilli flakes).
Here is the recipe for "Popcorn" Chicken:
500g chicken breast fillet, cut into 1/2 inch cubes
About 1 cup potato flour/starch (or substitute with cornflour)
Oil for deep-frying
1 heaped tbsp Lee Kum Kee Fine Shrimp Sauce
1 heaped tbsp peanut butter
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tbsp sugar
1 tbsp Shao Hsing chinese cooking wine
Dash of pepper
1 tsp sesame oil
1/2 tbsp cornflour
- Combine marinade (except cornflour) in a bowl and mix it thoroughly with the chicken. Then add cornflour and mix again. Leave in fridge to marinade for 3-4 hours.
- Heat up oil in a wok. Coat the chicken pieces in potato flour and fry them in batches, for about 4-5 minutes each time until lightly golden and cooked. Drain on absorbent kitchen paper. You can refry them a second time for a crispier coating. Enjoy these little chicken poppers!
|"Popcorn" Chicken Nuggets for the kids|
|Deep-fried salt and pepper chicken|