Popcorn Chicken with Buffalo Sauce
No actual popcorn here! This dish earned its name because of its addictive quality— irresistible, just like a bowl of popcorn. These bite-sized chicken pieces are super crispy and bursting with flavor. No leftovers, guaranteed.
Serves 4–6
1 egg
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1⁄2 teaspoon salt
1 cup flour
1⁄2 cup potato starch
1 teaspoon baking powder
2 cups water
1 1/2 lbs. dark chicken, cut into cubes
32 oz. oil (canola, peanut, or vegetable)
Buffalo sauce:
1⁄4 cup margarine or vegan butter
1⁄2 cup hot sauce (such as Frank’s RedHot)
2 tablespoons maple syrup
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
Salt, to taste
1. Prepare the chicken: Place 3 bowls on your work surface. In the first bowl, mix the egg, soy sauce, Worcestershire sauce, garlic powder, and salt.
2. In the second bowl, mix the flour, potato starch, and baking powder.
3. Add the water to the third bowl.
4. Place the chicken in the egg mixture and
marinate for 30 minutes.
5. Coat in the flour mixture, dip in the water,
and then coat in the flour mixture again. 6. In a large pot, heat the oil over medium-
high heat. Add chicken and fry until golden, about 3 minutes per side. Transfer to a cooling rack.
7. Prepare the buffalo sauce: In a small saucepan over low heat, melt the margarine. Add hot sauce, maple syrup, garlic powder, and onion powder, stirring well to combine.
8. Bring to a simmer, then cook over
low heat for about 5 minutes, stirring occasionally. Taste and add salt if needed, then set aside to cool for a few minutes before serving.
Enjoy
Recipe: Yocheved Shvarzblat Me
Ingredients: Sponsored by Evergreen Kosher
Featured in whisk by Ami magazine
Photo: Sruly Fryde
Styled: Nina Braun
