Danie główne
Popcorn Chicken with Honey Mustard Dip
1 godz. 40 minPorcje: 6Nutri-Score D€€
D
1 godz. 40 min
1 godz. 40 minPopcorn Chicken with Honey Mustard Dip
czego potrzebujesz
Składniki
chicken thigh fillet (cut into cubes)Mięso1 kg
garlic powderPrzyprawy30 g
hot sauceSpiżarnia30 ml
Old Bay seasoningPrzyprawy30 g- Worcestershire sauceSpiżarnia15 ml
eggsNabiał2 kawałki- rice flourSpiżarnia120 g
- all-purpose flourSpiżarnia120 g
salt (to taste)Przyprawy5 g
black pepper (to taste)Przyprawy3 g- tapioca pearls (soaked in water for 1 hour)Spiżarnia150 g
- mayonnaiseSpiżarnia240 ml
mustardSpiżarnia80 ml
honeySpiżarnia80 ml
lemon (juiced)Warzywa i owoce1 kawałek- frying oil (for deep frying)Spiżarnia1,5 litry
na porcję
Wartości odżywcze
787kcal
- Węglowodany
- 55 g
- Białko
- 29 g
- Tłuszcz
- 50 g
czego użyjesz
Przybory
Miska ×2
Frytkownica
Termometr kuchenny
Łyżka cedzakowa
Trzepaczka
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Soak the tapioca pearls
- Soak the tapioca pearls in water until softened.
- Drain them and add to the marinated chicken.
- Krok 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.
- Krok 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.
- Krok 5
Double fry
- Raise the oil temperature to 180 °C.
- Fry the chicken a second time for maximum crispiness.
- Drain well.
- Krok 6
Make the honey mustard dip
- Whisk together the mayonnaise, mustard, honey and lemon juice until smooth.
- Krok 7
Serve
- Serve the popcorn chicken hot with the honey mustard dip.
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