Crispy Chicken Popcorn
Overview
Although I know clearly in my heart that it is summer and I should control my diet and start losing weight, the more I go into this season when everyone is giving up meat, the more greedy I become. After cleaning the house last night, I started craving for KFC’s chicken popcorn. I really wanted to ask my son to drive to buy it for me, but in the end I held back. After all, if I didn’t restrain myself late at night, I would be promoted from the slightly obese world to the fat one. I had made kimchi-flavored chicken popcorn before when I was watching the World Cup, but the method used was deep-frying. The seasoning of the chicken popcorn made this time has been slightly changed, and the method has also changed from deep-fried to oven-roasted. In comparison, the taste and texture are not inferior to fried ones, and the calorie intake is lower and healthier.
Tags
Ingredients
Steps
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Wash the chicken breasts and remove the fascia. Use the back of a knife to pat the internal tendons a few times to loosen the toughness, then cut into cubes. Add salt, black pepper, chili powder and 1/2 egg white, mix well, and marinate for half an hour.
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Take the marinated diced chicken and roll it in the starch, shaking off the excess flour.
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Beat the remaining eggs and dip the chicken rolled in starch into the egg liquid, remembering to shake off the excess egg liquid.
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Finally, roll the diced chicken twice in breadcrumbs until the chicken is evenly coated with breadcrumbs. This is the semi-finished chicken popcorn.
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Arrange the prepared chicken evenly on a baking sheet lined with tin foil.
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Use a brush to lightly apply a thin layer of peanut oil to the surface of the chicken.
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Log in to the mobile APP and preheat the oven to 180 degrees in advance.
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Place the baking sheet into the upper middle rack of the oven (the third rack from bottom to top) and bake for 18 minutes over high and low heat. It tastes better when eaten with some tomato sauce or dipped in cumin powder.
