Curry Popcorn Chicken
Lately, everyday feels like a fried chicken kind of day. I’ve been working around the clock making mooncakes for a Mid-Autumn festival party this week and swiftly recipe testing for book 2. I’m currently in the midst of testing the dessert chapter which is filled with fresh fruit and a healthy amount of cream and sugar. I can’t complain about this abundance of sweets, but I’m honestly in need of something salty and preferably fried. So, someone please make me a platter of this Curry Popcorn Chicken!
It was a splendid time in the kitchen when I was testing this recipe a few weeks ago. This Curry Popcorn Chicken is so light and crunchy! The coating a simple blend of Bob’s Red Mill Cornstarch and Potato Starch, which is a combination I use all the time for different fried batters. Potato starch is often used in Japanese Karaage and Taiwanese Popcorn Chicken for a distinctive crispiness. Bonus points, too, for being naturally gluten free!
I use skin-on chicken thighs because dark meat is superior and fried chicken skin can solve all your life’s problems. But feel free to substitute with other cuts of chicken if you prefer. I first tried this recipe with chicken tenders and they were excellent, but I was just craving the indulgence of chicken skin and dark meat. The spice blend consists of curry powder, of course, along with ginger and garlic powder. Cornstarch in the marinade tenderizes the chicken, resulting in super tender, juicy, and flavorful popcorn chicken! You deserve some fried chicken today, so give this recipe a try!
Curry Popcorn Chicken
Serves 4
1lb skin-on chicken thighs (skinless is fine too)
1/4 tsp white pepper
1/2 tsp salt, extra for finishing
1/2 tsp garlic powder
1/2 tsp ginger powder
1 tsp curry powder, extra for finishing
1 tbsp shaoxing wine
1 tsp sesame oil
2 tsp olive oil
3 tbsp Bob’s Red Mill Cornstarch, divided
2 tbsp Bob’s Red Mill Potato Starch
Canola oil for frying
Debone the chicken thighs and cut into bite sized pieces. Transfer to a mixing bowl and add white pepper, salt, garlic powder, ginger powder, curry powder, shaoxing wine, sesame oil, olive oil, and 1 tbsp cornstarch. Cover the bowl and marinade at room temperature for 30 minutes or in the fridge overnight.
Coat a large frying pan with a shallow layer of oil. Heat over medium-high heat until hot, but not smoking.
Add remaining 2 tbsp of cornstarch and potato starch to the chicken and mix to fully coat.
Frying in batches if needed, add the chicken into the pan in a single layer. Fry the bottom side until crispy, 3 to 4 minutes. Flip and fry the other side until crispy, 2 to 3 minutes.
Transfer the chicken to a wire rack set over a baking sheet and while the chicken is still hot, sprinkle on a little extra salt and a dash of curry powder. Serve the chicken with a grain bowl or a salad.