Popcorn Chicken

How to Make Popcorn Chicken

1. 1

   Step 1: Cut and marinate the chicken

   Trim and cut chicken into 1-inch bite-sized pieces. In a bowl whisk buttermilk, egg, five-spice, garlic powder, and kosher salt until combined, add the chicken and toss to coat; refrigerate at least 15 minutes (up to 2 hours) to tenderize and infuse flavor.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts, cut into 1-inch pieces
   • 1 cupButtermilk
   • 1 pieceLarge egg
   • 1 1/2 teaspoonsChinese five-spice powder
   • 1 teaspoonGarlic powder
   • 1 teaspoonKosher salt
   
2. 2

   Step 2: Prepare the dry coating

   While the chicken marinates, combine the all-purpose flour, cornstarch, and baking powder in a shallow bowl or rimmed plate and whisk to remove lumps. Reserve a few tablespoons of the dry mix in a separate bowl for a final dusting if you like extra crispness.

   For this step

   • 1 cupAll-purpose flour
   • 1/2 cupCornstarch
   • 1/2 teaspoonBaking powder
   
3. 3

   Step 3: Dredge and heat the oil

   Remove chicken from the marinade, shaking off excess, then dredge pieces in the flour-cornstarch mix until evenly coated. Heat oil in a heavy skillet or pot to 350°F (175°C) over medium-high heat; test with one piece to ensure it sizzles and browns without burning.

   For this step

   • 2 cupsNeutral frying oil (vegetable or canola)
   
4. 4

   Step 4: Fry in batches

   Fry chicken in small batches so the oil temperature holds, about 3–5 minutes per batch, turning occasionally until golden brown and an internal temperature of 165°F (74°C) is reached. Transfer to a wire rack set over a baking sheet to drain and keep crispy; do not stack pieces or they will steam.
   
5. 5

   Step 5: Serve and finish

   Let rest 2 minutes, then toss with a light sprinkle of reserved dry mix or an extra pinch of five-spice if desired for aroma. Serve hot with your favorite dipping sauces—honey mustard, sweet chili, or ketchup all pair well.
   

1. Trim and cut chicken into 1-inch bite-sized pieces. In a bowl whisk buttermilk, egg, five-spice, garlic powder, and kosher salt until combined, add the chicken and toss to coat; refrigerate at least 15 minutes (up to 2 hours) to tenderize and infuse flavor.
2. While the chicken marinates, combine the all-purpose flour, cornstarch, and baking powder in a shallow bowl or rimmed plate and whisk to remove lumps. Reserve a few tablespoons of the dry mix in a separate bowl for a final dusting if you like extra crispness.
3. Remove chicken from the marinade, shaking off excess, then dredge pieces in the flour-cornstarch mix until evenly coated. Heat oil in a heavy skillet or pot to 350°F (175°C) over medium-high heat; test with one piece to ensure it sizzles and browns without burning.
4. Fry chicken in small batches so the oil temperature holds, about 3–5 minutes per batch, turning occasionally until golden brown and an internal temperature of 165°F (74°C) is reached. Transfer to a wire rack set over a baking sheet to drain and keep crispy; do not stack pieces or they will steam.
5. Let rest 2 minutes, then toss with a light sprinkle of reserved dry mix or an extra pinch of five-spice if desired for aroma. Serve hot with your favorite dipping sauces—honey mustard, sweet chili, or ketchup all pair well.