INGREDIENTS: (Serves many!)

   1kg skinless chicken breast fillets (or skinless leg fillets) [approx. 4 full breasts or whole leg fillets]
   2 eggs
   1/4 cup plain flour
   1/4 cup rice flour (may be substituted with plain flour)
   1/4 cup cornflour (cornstarch)
   2 heaped cups cornflakes crumbs (may be substituted with dry breadcrumbs or panko breadcrumbs)
   1 heaped tsp chicken stock powder
   1 tsp onion powder
   1/2 tsp garlic powder (optional)
   1/4 tsp Chinese Five Spice Powder (optional)
   Salt and ground white pepper to taste
   Cooking oil for deep frying


Trim off fat and cut chicken meat into small bite-sized pieces.

Marinate in chicken stock powder, onion powder, garlic powder and Chinese Five Spice Powder for about 30 minutes.

Break eggs into a medium-sized mixing bowl, season with a little salt and ground white pepper and beat eggs lightly with a fork.

Mix plain flour, rice flour, cornflour, pinch of salt and pepper in a small bowl and transfer mixture into a large freezer bag.

Add the marinated chicken pieces to the flour mixture in the freezer bag, trap some air in the bag, twist top and holding firmly to the twisted top, shake vigorously until chicken pieces are separated and flour-coated.

Shake off excess flour and transfer floured chicken pieces to mixing bowl containing the lightly beaten eggs and mix thoroughly.

Place 1 heaped cup of cornflake crumbs in a large freezer bag, add half the egg-coated chicken pieces, trap some air in the bag, twist top and holding firmly to the twisted top, shake until chicken pieces are separated and well-coated with the cornflake crumbs. Shake off excess crumbs and transfer the crumbed chicken pieces to a mixing bowl or large dish.

Add remaining cornflake crumbs to the freezer bag and repeat the crumbing process with the remaining chicken pieces.

Shake off excess crumbs and add the crumbed chicken pieces to the first batch and refrigerate for about an hour.

When ready to fry, heat oil over high heat and test for readiness by dropping a sample piece of popcorn chickn into the oil. If it sizzles immediately, you're ready to fry the popcorn chicken.

Deep fry the crumbed chicken pieces in four or five batches (to maintain heat of oil) until golden brown.

Drain well and transfer to baking tray lined with double thickness paper towels.

Keep warm until ready to serve.




Copyright � 2008 OzLadyM
Please do not use any material on this website without my permission. Thank you.