ASIAN POPCORN CHICKEN
SUBMITTED BY : @SHUDESHNA
YIELD: 4-6 SERVINGS
PREP TIME: 25 MINUTES
3 lb Boneless Chicken Thighs – cut into bite-sized pieces
2 tbsp Minced Garlic
2 tbsp Nanami Togarashi (Japanese 7 spice powder)
1 tsp Sesame Oil
1 tbsp Non-Alcoholic Mirin
1 tsp White Pepper Powder
1/2 tsp Black Pepper Powder
1 tsp Salt
1/2 tsp Sugar
1 cups Cornstarch
1 cup All-Purpose Flour
¼ cup Nanami Togarashi (Japanese 7 Spice powder)
Oil for deep frying
In a large bowl, mix all marinade ingredients. Add chicken and make sure to coat all pieces evenly. Refrigerate for at least 1 hour.
In a small bowl, add 2 eggs and whisk. In a separate bowl, mix the cornstarch, all-purpose flour, nanami togarashi.
Work in small batches to first coat in egg, then cornstarch mixture.
Pour oil 1-2 inches deep into a pot on medium-high heat.When oil is heated, fry a few pieces of chicken at a time until they are golden brown (about 5 minutes).
When chicken is ready to be removed from oil, place it onto a plate or tray lined with paper towels to drain excess oil. Sprinkle additional 7-spice on top of chicken, then toss to make sure it is evenly coated.