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Popcorn Chicken with Honey Mustard Dip
1 Std. 40 Min.Für 6Nutri-Score D€€
D
1 Std. 40 Min.
1 Std. 40 Min.Popcorn Chicken with Honey Mustard Dip
was Sie brauchen
Zutaten
chicken thigh fillet (cut into cubes)Fleisch1 kg
garlic powderGewürze30 g
hot sauceVorräte30 ml
Old Bay seasoningGewürze30 g- Worcestershire sauceVorräte15 ml
eggsMilchprodukte2 Stücke- rice flourVorräte120 g
- all-purpose flourVorräte120 g
salt (to taste)Gewürze5 g
black pepper (to taste)Gewürze3 g- tapioca pearls (soaked in water for 1 hour)Vorräte150 g
- mayonnaiseVorräte240 ml
mustardVorräte80 ml
honeyVorräte80 ml
lemon (juiced)Obst & Gemüse1 Stück- frying oil (for deep frying)Vorräte1,5 Liter
pro Portion
Nährwerte
787kcal
- Kohlenhydrate
- 55 g
- Eiweiß
- 29 g
- Fett
- 50 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Fritteuse
Küchenthermometer
Schaumlöffel
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the chicken
- Cut the chicken thighs into cubes and place them in a bowl.
- Add the eggs, garlic powder, Old Bay, hot sauce and Worcestershire sauce.
- Mix by hand and set aside to marinate while preparing the tapioca pearls.
- Schritt 2
Soak the tapioca pearls
- Soak the tapioca pearls in water until softened.
- Drain them and add to the marinated chicken.
- Schritt 3
Coat the chicken
- Add equal parts rice flour and all-purpose flour to the bowl.
- Season with salt and pepper and mix by hand until every piece is well coated.
- Schritt 4
First fry
- Heat the oil to 165 °C.
- Fry the chicken in small batches until golden brown and crispy, depending on the size of the pieces.
- Drain on a rack or paper towels.
- Schritt 5
Double fry
- Raise the oil temperature to 180 °C.
- Fry the chicken a second time for maximum crispiness.
- Drain well.
- Schritt 6
Make the honey mustard dip
- Whisk together the mayonnaise, mustard, honey and lemon juice until smooth.
- Schritt 7
Serve
- Serve the popcorn chicken hot with the honey mustard dip.
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