AuthordanieldiverWho doesn't love some crispy popcorn chicken? so it seems to me that it is the perfect party food. I have given it a little twist and made it a little more grown up. What I love about popcorn chicken is everyone loves it, and it is good eaten hot or cold. I fill lots of small bowls with the chicken and little bowls or ramekins with the ketchup. At every step the chicken gets a flavour kick, every step of the preparation adds another layer of flavour. It starts out simple enough with well-seasoned flour, followed by the egg wash which has Dijon mustard and minced garlic, and the panko coating is highly flavoured with lots of herbs and spices. If you have popcorn chicken, you need a dip to go with ketchup is usual and I have made a suitable grown-up version to go with my grown-up popcorn chicken. It is fiery and packed full of flavour.
Note: The ketchup can be made in advance and stored in the refrigerator in a airtight container.
To make the ketchup. Heat the oil over a low heat. Add the onion and garlic to the pan along with a pinch of salt, cook the onions until soft and they have become paler and almost translucent. Add the can of chopped tomatoes, balsamic vinegar, sugar and salt. Simmer for 10 - 12 minutes, stirring occasionally.
Blend with a stick blender until smooth. Allow to cool, then either decant to small serving bowls or put into an air tight container and refrigerate until required.
To make the chicken we want to set up a flour, egg wash and breadcrumb station by placing 3 bowls in front of us on the counter. To the first bowl add flour and season well with salt and pepper. To the second bowl crack in the two eggs and whisk together with Dijon mustard, minced garlic, and a pinch of salt. To the third bowl add the panko, cumin, smoked paprika, parmesan and sesame seeds.
Add a little of the chicken into the seasoned flour and ruffle about to coat in the flour. Remove and transfer to the egg wash. Toss it about to coat and then transfer to the panko coat all over with the panko and transfer to a tray. Repeat until all chicken is coated.
Cook the chicken at 200°C for 12 - 14 minutes until golden on the outside and cooked through within. You will need to do this in 2 - 3 batches depending on the size of your fryer's basket. Alternatively, you can cook in the oven at 220°C / 200°C fan for 20 minutes until cooked through and golden.
Divide the chicken between several small bowls and serve with the fiery ketchup for dipping.
Ingredients
Directions
To make the ketchup. Heat the oil over a low heat. Add the onion and garlic to the pan along with a pinch of salt, cook the onions until soft and they have become paler and almost translucent. Add the can of chopped tomatoes, balsamic vinegar, sugar and salt. Simmer for 10 - 12 minutes, stirring occasionally.
Blend with a stick blender until smooth. Allow to cool, then either decant to small serving bowls or put into an air tight container and refrigerate until required.
To make the chicken we want to set up a flour, egg wash and breadcrumb station by placing 3 bowls in front of us on the counter. To the first bowl add flour and season well with salt and pepper. To the second bowl crack in the two eggs and whisk together with Dijon mustard, minced garlic, and a pinch of salt. To the third bowl add the panko, cumin, smoked paprika, parmesan and sesame seeds.
Add a little of the chicken into the seasoned flour and ruffle about to coat in the flour. Remove and transfer to the egg wash. Toss it about to coat and then transfer to the panko coat all over with the panko and transfer to a tray. Repeat until all chicken is coated.
Cook the chicken at 200°C for 12 - 14 minutes until golden on the outside and cooked through within. You will need to do this in 2 - 3 batches depending on the size of your fryer's basket. Alternatively, you can cook in the oven at 220°C / 200°C fan for 20 minutes until cooked through and golden.
Divide the chicken between several small bowls and serve with the fiery ketchup for dipping.