Popcorn Chicken Recipe with Sriracha Mayo Dip
Popcorn chicken is a snacktime classic. While you typically get it from tea shops or restaurants, it's actually pretty easy to make your own version at home. This popcorn chicken recipe takes a little over 30 minutes, and most of that is marinating time.
For dipping, use Lee Kum Kee Sriracha Mayo to enhance the flavor of this recipe. The creamy texture and spicy flavor pair deliciously with the savory and crispy pieces of popcorn chicken.
What You Will Need
Ingredients
- 1.3 kg. chicken leg meat
- 1 tsp. roasted sesame seeds
Marinade
- 4 Tbsp. Lee Kum Kee Chicken Bouillon Powder
- 1 cup cornstarch
Sauce Mix
- 4 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1/3 cup flour
- 1 Tbsp. baking powder
- 1/2 cup water
- 2 Tbsp. cooking oil
Dipping
- 2 cups Lee Kum Kee Sriracha Mayo
- 2 Tbsp. condensed milk
Made with
Lee Kum Kee products
How to make it
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Cut chicken meat into 1-inch cubes. Toss with Lee Kum Kee Chicken Bouillon Powder and cornstarch and marinate for 30 minutes.
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In a separate bowl, whisk together Lee Kum Kee Premium Soy Sauce, flour, baking powder, water and cooking oil to form a batter.
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Prepare the dipping sauce in another bowl by whisking together Lee Kum Kee Sriracha Mayo with condensed milk. Set aside.
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Dip chicken into the batter (sauce mix) and deep fry in 400˚F oil. Remove and set aside.
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Sprinkle fried chicken with sesame seeds and serve with dipping sauce.
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Note: You can also substitute chicken wings for the chicken leg meat.
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