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Popcorn Chicken with Honey Mustard Dip
1 h 40 minServes 6Nutri-Score D€€
D
1 h 40 min
1 h 40 minPopcorn Chicken with Honey Mustard Dip
what you need
Ingredients
chicken thigh fillet (cut into cubes)Meat1 kg
garlic powderSpices30 g
hot saucePantry30 ml
Old Bay seasoningSpices30 g- Worcestershire saucePantry15 ml
eggsDairy2 pieces- rice flourPantry120 g
- all-purpose flourPantry120 g
salt (to taste)Spices5 g
black pepper (to taste)Spices3 g- tapioca pearls (soaked in water for 1 hour)Pantry150 g
- mayonnaisePantry240 ml
mustardPantry80 ml
honeyPantry80 ml
lemon (juiced)Produce1 piece- frying oil (for deep frying)Pantry1.5 litres
per serving
Nutrition
787kcal
- Carbs
- 55 g
- Proteins
- 29 g
- Fat
- 50 g
what you’ll use
Tools
Mixing bowl ×2
Deep fryer
Kitchen thermometer
Slotted spoon
Whisk
step by step
Method
- Step 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.
- Step 2
Soak the tapioca pearls
- Soak the tapioca pearls in water until softened.
- Drain them and add to the marinated chicken.
- Step 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.
- Step 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.
- Step 5
Double fry
- Raise the oil temperature to 180 °C.
- Fry the chicken a second time for maximum crispiness.
- Drain well.
- Step 6
Make the honey mustard dip
- Whisk together the mayonnaise, mustard, honey and lemon juice until smooth.
- Step 7
Serve
- Serve the popcorn chicken hot with the honey mustard dip.