Guilty Pleasure Essentials Spicy Popcorn Chicken Recipes

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SPICY POPCORN



Spicy Popcorn image

When I want to indulge in a snack, I make this spicy popcorn. One batch doesn't last long at our house. You can add more or less red pepper flakes to suit your family's taste. -Kay Young, Flushing, Michigan

Provided by Taste of Home

Categories     Snacks

Time 5m

Yield 10 servings.

Number Of Ingredients 6

10 cups popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/3 cup grated Parmesan cheese

Steps:

  • Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again.

Nutrition Facts : Calories 204 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 337mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

POPCORN CHICKEN (TAIWANESE)



Popcorn Chicken (Taiwanese) image

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

1 ½ pounds boneless chicken thighs, cut into bite-size pieces
1 tablespoon soy sauce
½ teaspoon rice vinegar
2 cloves garlic, finely chopped
2 teaspoons grated ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground white pepper
1 teaspoon salt
½ teaspoon cayenne pepper
1 egg
1 cup tempura batter mix, or as needed
peanut oil for frying
1 bunch Thai basil, chopped
2 green onions, chopped
1 pinch ground white pepper
1 pinch salt

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

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