Chinese Popcorn Recipes
JAPANESE POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY
Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture. It's everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They're the perfect way to spice up game day...or any day.
Provided by Alvin Zhou
Categories Appetizers
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
- Heat oil in a pot over high heat until about 340°F (170°C).
- Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
- Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
- Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
- Serve with lemon and parsley.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams
POPCORN CHICKEN (TAIWANESE)
These Taiwanese popcorn chicken bites are addictively delicious. Chinese five-spice, ginger, and soy sauce flavor the crispy batter and they are ready in under 30 minutes.
Provided by brandon
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.
- Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 14.3 g, Cholesterol 162.8 mg, Fat 35.5 g, Fiber 0.9 g, Protein 35.8 g, SaturatedFat 6.4 g, Sodium 1057 mg, Sugar 0.5 g
CHINESE POPCORN SNACK MIX
Jazz up your popcorn by adding some Chinese-inspired seasonings to give it a unique taste.
Provided by lutzflcat
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
- Combine popcorn, chow mein noodles, and peanuts in a large bowl.
- Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
- Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.
Nutrition Facts : Calories 732.2 calories, Carbohydrate 130.2 g, Cholesterol 7.6 mg, Fat 15.4 g, Fiber 25.8 g, Protein 25.5 g, SaturatedFat 3.5 g, Sodium 202.3 mg, Sugar 4.2 g
"CHINESE" POPCORN
Make and share this "chinese" Popcorn recipe from Food.com.
Provided by BigFatMomma
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F.
- In a large shallow roasting pan, combine popcorn, chow mein noodles, and peanuts.
- Melt butter.
- Add sesame oil, soy sauce, lemon juice, and ginger.
- Pour over popcorn mixture; toss to coat evenly. Bake for 1 hour, stirring every 20 minutes
- Spread on paper towels to cool.
- Store in airtight container.
Nutrition Facts : Calories 531.1, Fat 41.4, SaturatedFat 10.3, Cholesterol 22.9, Sodium 420.2, Carbohydrate 32.4, Fiber 5.8, Sugar 1.8, Protein 13.6
TAIWANESE POPCORN CHICKEN RECIPE
Crunchy Taiwanese Popcorn Chicken made with juicy chicken pieces with crispy coating, and aromatic basil flavour. The most delicious Taiwanese street food fried chicken recipe that you can simply make at home with minimum budget!
Provided by Khin
Categories Appetizer Main Course
Number Of Ingredients 14
Steps:
- Cut the chicken thigh into medium bite-size pieces. Marinade the chicken pieces with soy sauce, Shao Xing wine, garlic paste, white pepper and Chinese five spices. Mix well and set it aside for 15 minutes. Or you can leave it overnight in fridge with air-tight container.
- Finely grind the roasted Sichuan peppercorns and mix it with white pepper powder, salt and paprika powder. Set it aside.
- Break one egg white into the marinated chicken pieces and mix it well.
- Place the sweet potato flour/ potato starch in a large bowl. Add 3-4 chicken pieces in the flour, dredge and press gently to coat evenly. Toss the excess flour out before frying.
- Heat the vegetable oil or neutral flavour oil to medium-high heat about 330-340°F. ( Fill the oil over 2 inch. )
- Add the coated chicken pieces and fry for 2-3 minutes. Once the chicken pieces start to float remove from oil and set aside for 2-3 minutes. ( Fry with batches if needed, do not overcrowd the oil. Skim the fried crumbs out with mesh strainer after frying each batch. )
- Place the fried chicken back in the oil and fry for another 2-3 minutes, or until the coating is crispy. Remove from oil and transfer to kitchen towel or cooling rack.
- Fry the basil leaves in the remaining oil for 1-2 minutes until crispy. Place the fried basil leaves over the kitchen towel.
- Mix fried chicken pieces and basil leaves, sprinkle the salt seasoning mix on top. ( Or you can toss everything in a large mixing bowl. )
- Transfer to serving plate and serve immediately.
Nutrition Facts : Calories 486 kcal, Carbohydrate 53 g, Protein 24 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 111 mg, Sodium 676 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
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CHINESE SICHUAN SPICY POPCORN CHICKEN (辣子鸡丁) - COOK COOK …
From cookcookgo.com
Estimated Reading Time 4 mins
- Use a knife to cut open the chicken leg from top to bottom. Then use kitchen scissors to cut the meat off the bone. Cut into small pieces and put in a large bowl.
- Add Ginger, Salt, Chinese 13 Spices Mix, Chinese Cooking Wine, Light Soy Sauce and Oyster Sauce to the chicken. Mix well. Cover and marinate for 30 minutes.
- Heat up the wok to medium high heat, add 1/2 cup Vegetable Oil and carefully add the chicken pieces one at a time. The First Fry takes about 6 minutes. Remove the chicken and set aside.
TAIWANESE POPCORN CHICKEN | TAIWANESE POPCORN CHICKEN ...
From eatthelove.com
Estimated Reading Time 7 mins
- Cut the chicken into 1-inch chunks and place in large bowl. Make the marinade by mincing or forcing the garlic through a press into a small bowl. Add the ginger, minced green onions, soy sauce, mirin, 5-spice, white pepper, sweet potato starch (or cornstarch) and cayenne pepper, stir together and then pour into the bowl with the chicken. Mix to coat all the chicken and cover with plastic wrap. Refrigerate for at least 30 minutes or overnight.
- Once the chicken is done marinating, heat the frying oil in a sauté pan or wok until it reaches 350˚F. place the eggs in medium sized bowl with the 1/2 cup of water. Beat together with a fork. Place the sweet potato starch (or cornstarch) in another medium-sized bowl. Using chopsticks or tongs, dip the chicken first in the watery egg mixture then in the starch.
- Fry the chicken pieces without crowding them too much for 3-4 minutes or until golden brown. Try not to overcrowd the pan, I usually fry about 6-8 pieces at a time.
- Once fried, place the chicken on a wire rack or a plate lined with paper towels to drain. Repeat the process with the remaining chicken. Once all the chicken is fried, sprinkle with generous amounts of salt and a little bit of five-spice and white pepper to taste. Fry the Thai basil leaves for 30 seconds or until they darken and then serve with the chicken.
SPICED SWEET POPCORN | OMNIVORE'S COOKBOOK
From omnivorescookbook.com
- Add the oil and three popcorn kernels to a medium pot and turn the heat to medium-high. Once the first kernel pops, add the rest of the popcorn and cover immediately. Shimmy the pot to coat the kernels in oil. Cook until the kernel popping slows to one every 5 to 10 seconds, then turn the heat off. Let sit with the cover on for a minute.
- Remove the lid. Drizzle in half of the Sichuan peppercorn oil, and sprinkle over the spice mix. Stir vigorously to coat. Taste the popcorn and add more Sichuan peppercorn oil, if needed.
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4.6/5 (7)Category Chinese RecipesCuisine ChickenTotal Time 2 hrs 10 mins
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From rasamalaysia.com
Estimated Reading Time 3 mins
- Mix all the ingredients for the Marinade in a big bowl, stir to combine well. Add the chicken, coat well and marinate for 30 minutes.
- Heat 2-3 inches of the oil in a pan or stock pot for deep-frying. Coat the chicken with the cornstarch evenly. Shake off the excess. Deep-fry the chicken until they turn golden brown, remove from the oil with a strainer or slotted spoon, draining the excess oil by laying them on a wire rack or a dish lined with paper towels.
- In a clean pan or skillet, add the basil leaves and stir a few times before adding the chicken back into the pan or skillet. Remove from heat, add the pepper salt powder and toss well with the chicken. Serve immediately.
TAIWANESE POPCORN CHICKEN (鹽酥雞) - WOK AND KIN
From wokandkin.com
Estimated Reading Time 8 mins
- Marinate them in the five spice powder, chicken bouillon powder, salt, sugar, grated ginger, finely chopped garlic, onion powder, corn starch, egg white, Shaoxing wine, light soy sauce, pepper and mashed fermented tofu for at least 20 minutes.
- Toast the white and Sichuan peppercorns on low-medium heat until slightly brown, then use a sieve to sift out any unwanted particles.
- Use a food processor to grind the peppercorns into a powder. Alternatively, use a pestle and mortar to crush them to achieve the same result.
TAIWANESE POPCORN CHICKEN | YAN SU JI | THE FORK BITE
From theforkbite.com
Estimated Reading Time 8 mins
- Cut the chicken into 1-inch chunks and place in large bowl. Mix the marinade ingredients and add the mixture into the chicken, toss well. Set aside and refrigerate for 20 minutes or overnight.
- When ready to cook, place the eggs in a bowl, add 3 tbsp of water and whisk with fork. Place the sweet potato starch in a separate bowl.
- Using chopstick (or a tong), dip the chicken first into the egg mixture, then toss in the sweet potato starch and coat evenly. Shake off excess starch.
- Heat the oil in the wok, when oil reached 150 degree C, scatter the basil leaves and stir for about 20 seconds until the basil leaves turn translucent and crisp. Remove from the wok and drain. Set aside.
POPCORN CHICKEN (TAIWANESE STYLE) - HOW TO MAKE IT AT HOME
From tasteasianfood.com
Estimated Reading Time 8 mins
- Toast the Szechuan peppercorns and white peppercorns in a frying pan over low heat until they become aromatic.
TAIWANESE POPCORN CHICKEN RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
- Marinate chicken thigh cubes with soy sauce, five-spice powder, ground pepper, and bruised garlic. Set aside for 15 minutes.
- Drop Thai basil leaves into the hot oil, and quickly cover the pot with a lid since they will splatter. Open the lid once the sizzling sound dies down, and the leaves should be crispy and ready. Remove fried basil leaves with a slotted spoon and place on a wire rack to remove excess oil.
- Gently toss fried chicken with spice mix, then transfer to a serving platter. Garnish with fried Thai basil leaves. Serve immediately.
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