Step 1

First, prepare your chicken. Chicken breast offers a lean option, while chicken thigh or tenderloin will yield a more tender result. Choose based on your preference.

Step 2

Cut the prepared chicken into bite-sized pieces, about the size of your thumb or slightly larger. Uniform pieces ensure even cooking.

Step 3

To remove any gamey odor, place the cut chicken in a bowl and pour enough milk to cover. Let it soak for about 10 to 20 minutes. The milk helps tenderize the chicken and absorb impurities.

Step 4

Rinse the chicken thoroughly under cold running water to remove all traces of milk. Drain well in a colander, shaking off excess water. Excess moisture can prevent the batter from adhering properly.

Step 5

Return the drained chicken to a clean bowl. Add the marinade ingredients: 1 tbsp olive oil, 1 tbsp cooking wine (or mirin/sake), 1/3 tbsp salt, and a pinch of black pepper. Mix well to coat the chicken evenly. Let it marinate for another 10 to 20 minutes for the flavors to penetrate.

Step 6

Now, let’s make the wet batter for a crispy coating. In a mixing bowl, combine 1 egg, 4 tbsp tempura flour, 4 tbsp cornstarch, 3 tbsp water, and 1/2 tbsp curry powder for an added layer of flavor. Whisk until you have a smooth, lump-free batter. The consistency should be thick enough to coat the chicken but not too stiff.

Step 7

In a separate wide dish or bowl, prepare the dry coating. Mix 1 cup of breadcrumbs with 1 tbsp of dried parsley. The parsley adds a lovely visual appeal and a subtle herbaceous note.

Step 8

To make a delightful dipping sauce, combine 2 tbsp mayonnaise, 1/2 tbsp mustard, 1/2 tbsp oligosaccharide (or honey), and 1/2 tbsp ketchup in a small bowl. Stir until well blended. This creamy, tangy, and slightly sweet sauce is the perfect complement to the popcorn chicken.

Step 9

Dip each piece of marinated chicken into the wet batter (Batter 1), ensuring it’s fully coated. Let any excess batter drip off.

Step 10

Immediately transfer the batter-coated chicken pieces to the dry coating (Batter 2). Press gently to ensure the breadcrumbs adhere evenly and create a thick, crisp crust. Don’t be shy with the breadcrumbs – a good coating is key to crispiness.

Step 11

Time to fry! Pour a generous amount of cooking oil into a pan. Heat the oil over medium-high heat until it reaches about 340°F (170°C). Using a thermometer is helpful, but you can test by dropping a tiny bit of batter; it should sizzle immediately.

Step 12

Reduce the heat to medium. Carefully add the breaded chicken pieces to the hot oil, ensuring not to overcrowd the pan (this lowers the oil temperature and can make the chicken greasy). Fry, turning occasionally, until the chicken is golden brown and cooked through, approximately 5-7 minutes. The key is to achieve a beautiful, crisp exterior.

Step 13

Once golden brown, remove the chicken from the oil using a slotted spoon or strainer. Place it on a wire rack set over a baking sheet to drain excess oil and allow it to cool slightly. This resting period helps the chicken cook through evenly.

Step 14

Increase the heat back to medium-high and bring the oil temperature up to around 350-360°F (175-180°C). Re-fry the chicken for a second time, for just about 1 to 1.5 minutes. This double-frying technique is crucial for achieving maximum crispiness.

Step 15

As soon as the chicken develops a deeper golden hue during the second fry, quickly remove it from the oil and drain again on the wire rack. This final step locks in the crispiness while keeping the inside moist and tender.

Step 16

Your crispy, juicy, and tender popcorn chicken is ready! Serve it hot with the homemade mustard dip for an incredibly satisfying snack that both kids and adults will love. Enjoy your delicious homemade treat!

Step 17