Plat
Popcorn Chicken with Honey Mustard Dip
1 h 40Pour 6Nutri-Score D€€
D
1 h 40
1 h 40Popcorn Chicken with Honey Mustard Dip
ce qu’il vous faut
Ingrédients
chicken thigh fillet (cut into cubes)Viandes1 kg
garlic powderÉpices30 g
hot sauceÉpicerie30 ml
Old Bay seasoningÉpices30 g- Worcestershire sauceÉpicerie15 ml
eggsProduits laitiers2 morceaux- rice flourÉpicerie120 g
- all-purpose flourÉpicerie120 g
salt (to taste)Épices5 g
black pepper (to taste)Épices3 g- tapioca pearls (soaked in water for 1 hour)Épicerie150 g
- mayonnaiseÉpicerie240 ml
mustardÉpicerie80 ml
honeyÉpicerie80 ml
lemon (juiced)Fruits et légumes1 morceau- frying oil (for deep frying)Épicerie1,5 litres
par portion
Nutrition
787kcal
- Glucides
- 55 g
- Protéines
- 29 g
- Lipides
- 50 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Friteuse
Thermomètre de cuisine
Écumoire
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 2
Soak the tapioca pearls
- Soak the tapioca pearls in water until softened.
- Drain them and add to the marinated chicken.
- Étape 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.
- Étape 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.
- Étape 5
Double fry
- Raise the oil temperature to 180 °C.
- Fry the chicken a second time for maximum crispiness.
- Drain well.
- Étape 6
Make the honey mustard dip
- Whisk together the mayonnaise, mustard, honey and lemon juice until smooth.
- Étape 7
Serve
- Serve the popcorn chicken hot with the honey mustard dip.