Popcorn Chicken

My children requested to have some chicken nuggets for dinner, but rather than making the usual, I wanted it to be different and cut the chicken in smaller pieces.  And rather than serving them plain or dipping them in the sauce, I opted to coat the chicken with the sauce.

Well, they loved it!  And I agree.  These little chicken bites were so delicious I can’t help but share.  🙂   ❤

Tangy Mustard Sauce with a Kick

  • 1/2 cup mayonnaise + 2 tablespoons
  • 1/2 cup French Classic yellow mustard
  • 1/8 cup orange juice + 2 tablespoons
  • 2 tablespoons Sesame oil
  • 2 tablespoons Mae Ploy sweet chili sauce
  • 2 tablespoons honey
  • 2 tablespoons liquid sugar in the raw (see Notes)
  • 1/2 teaspoon kosher salt
  • 3 dashes of ground black pepper

Ingredients:

  • 4 organic chicken thighs, cut in small bite pieces
  • 3/4 Plain Kefir  (See Notes)
  • 1/4 teaspoon Turmeric spice
  • 1/2  tablespoon Sesame Oil
  • 1/4 teaspoon cinnamon spice
  • 1/2 tablespoon Hoisin sauce
  • salt and pepper to taste
  • 1 cup cornstarch
  • 3/4 cup unbromated unbleached all-purpose flour
  • 1 tablespoon Sesame seeds
  • Oil for frying

Directions:

  • Make the mustard sauce first and set aside.
  • In a medium bowl, combine Kefir, turmeric spice, Sesame oil, cinnamon spice, salt and pepper, and hoisin sauce.
  • Add the uncooked chicken into the bowl with Kefir mixture.  Marinade the chicken for at least 30 minutes.  Refrigerate.
  • In a medium bowl, combine cornstarch, Sesame seeds and all-purpose flour;  set aside.
  • Remove the chicken from the refrigerator and leave at room temperature for at least 15 minutes.
  • Add the chicken one at a time into the bowl with the flour mixture and coat.  Place on a tray. Repeat with the remaining chicken.
  • Heat a fryer or a medium sauce pan with oil over medium heat.
  • Add the chicken in small batches and fry until golden brown.
  • Place in a bowl lined with paper towel to drain excess oil.
  • Repeat with the remaining chicken.
  • In a separate large bowl, add half of the cooked popcorn chicken.  Add as much Tangy Mustard sauce  you want into the bowl with chicken.  Toss to coat.
  • Serve immediately as an appetizer or with your favorite starch and vegetables.

Notes: 

  • If liquid sugar is unavailable, you can use honey instead. However, this recipe is called for a combination of both the honey and liquid raw sugar.  So, you might need to adjust the taste since honey is sweeter than the liquid sugar.
  • I used Kefir in this recipe, but you can also use buttermilk if Kefir is unavailable.

I hope you’ll give this recipe a try. They’re really delicious; great for children and adults alike; great to serve at children’s party too. 🙂

Thanks again for stopping by.  I hope you are having a fabulous spring.  Don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes.  Thank you and have a wonderful, blessed Easter from our family to yours!

~Anna

 

Chicken Bites with Purple Potato Chips

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I seldom take my children to a fast food chain restaurant, but when they want chicken nuggets, I take them there.   However, four pieces of chicken nuggets really won’t fill them up and they are hungry again after an hour.   So, I decided to make it at home. As I was cooking them, my family couldn’t stop popping the cooked chicken in their mouths.   These chicken bites were  so good my children begged me to make them again as well as the purple potato. Nothing beats homemade.

Ingredients:

  • 4 halves chicken breast; cut into bite sizes
  • 1 cup all purpose flour
  • 3/4 cup cornstarch
  • 1 1/2 tablespoons lemon and pepper seasoning
  • 1 teaspoon kosher salt
  • 1 tablespoon shredded Parmesan cheese
  • 1/8 cup lemon juice
  • 1 1/2 cup buttermilk
  • 2 medium purple potato, thinly sliced
  • vegetable oil for frying

Directions:

  1. Combine all purpose flour, cornstarch, lemon and pepper seasoning, and shredded parmesan cheese in a large Ziploc bag and mix well.  Set aside.
  2. Combine lemon juice, salt, and buttermilk in a separate medium bowl.
  3. Add the chicken in the buttermilk mixture and marinate for at least 3o minutes in the fridge. Cover the bowl with plastic wrap.
  4. Meanwhile, heat the deep pan with oil over medium heat.
  5. Fry the purple potato until golden brown.  Removed and place on a plate lined with paper towel to drain excess oil.
  6. Remove the chicken from the fridge.  Take about three to four pieces of chicken from the marinade and place in the Ziploc bag with the flour mixture. Close to secure the bag then shake it for 10 seconds making sure the chicken is well-coated with the flour mixture.
  7. Repeat with the remaining chicken.
  8. Carefully, put the chicken in batches in oil and fry until the chicken is golden brown.
  9. Remove the chicken and place them in a bowl lined with paper towel to  drain any excess oil.
  10. Arrange the chicken bites and potato chips on a plate lined with wax paper(optional) and serve with ketchup.

Enjoy!

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