Guilty Pleasure Essentials Spicy Popcorn Chicken Recipes

Steps:

• For the maple-mustard dip: Mix the mustard, mayonnaise, maple syrup, paprika and 1/4 teaspoon salt in a small bowl. Set aside.
• For the popcorn chicken: Heat 2 inches of vegetable oil in a large high-sided skillet or pot until a deep-fry thermometer registers 365 degrees F.
• Add the breadcrumbs to a bowl and set aside. Add the chicken, cornstarch, eggs, 1 teaspoon salt and 1 teaspoon pepper to a separate bowl and toss to combine and coat the chicken. A couple pieces at a time, toss the coated chicken in the breadcrumbs and coat thoroughly, until all the chicken is coated.
• Fry the chicken in 3 or 4 batches until golden and crisp, 2 to 3 minutes per batch. Remove and sprinkle with a pinch of salt. Serve alongside the maple-mustard dip.

Steps:

• PREP/PREPARE
• What is Ponzu sauce? This sauce is not as well-known as tamari, or soy sauce, nevertheless it is a classic Japanese condiment. It is citrus based, with tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi. Because of its versatility and refreshing flavor, you can use the sauce in many ways... For example, a dipping sauce for seafood, or as a marinade for grilled meats and vegetables, possibily a dressing for salads and/or cold noodles. The use of Ponzu sauce in this recipe is strictly optional; however, I do think that it gives the chicken another level of flavor, that compliments the other elements. Totally up to you.
• We all have our favorite dipping sauces, this is the one I used: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=4
• Gather your Ingredients (mise en place).
• Cut the chicken up into bite-size pieces.
• Optional Step: Add the chicken to a small bowl, and then add 3 - 4 tablespoons of Ponzu sauce. Toss the chicken with the sauce, cover, and place into the fridge for about an hour... 2 hours, if you can spare the time. Remember, this is an optional step.
• Whisk all the dry ingredients together into a large bowl.
• Whisk all the wet ingredients together in another bowl, plus 4 tablespoons of soda or filtered water.
• Add the wet ingredients to the dry, and whisk to combine. Then add more water or soda, a tablespoon at a time, until the mixture resembles the consistency of pancake batter.
• Chef's Note: We are not trying to replicate a tempura batter, which typically is a bit lumpy. We want a smooth consistency.
• Dump all the chicken into the batter, and coat.
• Add about 1.5 inches (4cm) of oil to a heavy-bottomed pot, and bring the temperature up to 400f (205c).
• Add the chicken in batches (do not crowd).
• Chef's Note: Do not shake off the batter before adding to the hot oil. We want a nice thick coating. Plus, this helps to make those yummy crunchy bits of batter.
• Cook until the chicken is a golden brown, about 4 - 5 minutes, per batch.
• Drain on paper towels as you finish up the other chicken.
• PLATE/PRESENT
• Serve while hot with your favorite dipping sauce. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (mise en place).
• 3. Combine the chicken with the fresh buttermilk, in a non-reactive bowl.
• 4. Cover and refrigerate for 1 hour.
• 5. Remove the stem and seeds from the dried ancho chili.
• 6. Use a spice grinder, or blender to grind into a powder.
• 7. Add the flour, baking powder, Cajun spice, salt, pepper, garlic powder, and ground ancho chili, to a large bowl, and combine.
• 8. Remove the chicken from the buttermilk and shake off any excess liquid.
• 9. Work in batches and add the chicken bites to the flour/spice mixture.
• 10. Place the chicken on a piece of parchment paper.
• 11. Chef's Note: Add the oil to a pot, and heat up to 350f (175c).
• 12. Fry the chicken in batches (don't crowd the pot), until it's nice and golden brown, about 4 - 6 minutes, per batch.
• 13. Drain on paper towels.
• 14. Serve with your favorite dipping sauce. Enjoy.
• 15. DIPPING SAUCE IDEAS
• 16. Sauce #1: Honey Mustard (mild) 1/2 cup mayo, plain variety 2 tablespoons Dijon mustard, I prefer Grey Poupon 2 tablespoons fresh clover honey 1 tablespoon white vinegar 1/2 teaspoon garlic powder salt, kosher variety, to taste black pepper, freshly ground, to taste
• 17. Chili Sauce (spicy) 1/2 cup sweet chili sauce 1/4 cup ketchup 1 tablespoon Sriracha 1 tablespoon soy sauce 2 tablespoons rice vinegar
• 18. Keep the faith, and keep cooking.

Steps:

• Chicken:.
• Preheat canola oil in a heavy bottomed pot to 350 degrees.
• Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
• In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
• Sauce:.
• Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.