Crispy Spicy Popcorn Chicken

Laila Yetunde

Here's a recipe for a Tasty treat of crispy Popcorn Chicken and Spicy African Dipping Sauce.

Prep Time 1

Cook Time 50

Total Time 1 50

Course chicken

Cuisine African

Servings Cook as needed

In a bowl, mix the flour, salt, black pepper, paprika, and garlic powder.
1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder
Dip each chicken piece into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs, pressing gently to adhere.
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, 1 cup breadcrumbs, 2 eggs, beaten
Heat oil in a deep frying pan to 350°F (175°C).
Oil for frying
Fry the coated chicken pieces in batches for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.

Heat olive oil in a saucepan over medium heat.
1 tablespoon olive oil
Add the chopped onion and cook until softened. Add minced garlic and ginger, and sauté for another minute until fragrant.
1 onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon ginger, minced
Stir in ground cumin, ground coriander, paprika, and cayenne pepper. Cook for a couple of minutes to toast the spices.
1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper (adjust to taste)
Pour in the diced tomatoes and their juices. Season with salt and pepper.
1 can (14 oz) diced tomatoes, Salt and pepper to taste
Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Use an immersion blender or a regular blender to puree the sauce until smooth.
Stir in chopped cilantro and adjust seasoning if needed.
2 tablespoons chopped fresh cilantro

Serve the crispy popcorn chicken with the African spicy sauce on the side for dipping or drizzling. Enjoy your flavorful meal!

Keyword Crispy Spicy Popcorn Chicken

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