Ingredients:-
450 gms boneless chicken
For Marination:-
1 tbsp ginger garlic paste
1 tsp peri peri masala
1 tsp vinegar
1 tsp Taste enhancer , aromate powder or ajinomoto (optional)
Salt as per taste
Redchilli powder as per taste
Other ingredients:-
1 cup all purpose flour (maida)
Ice cold water
Oil for frying
Method:
Transfer the chicken cubes into a bowl & add salt, vinegar, ginger garlic paste, peri peri spice mix & mix well, set it aside to marinate for 10 minutes.
To crumb the chicken, add the refined flour into a large bowl & season it with salt, & along with that you will require a large bowl filled with ice cold water.
Add a couple of marinated chicken cubes into the flour & coat them well by tossing them around in the flour, make sure you press gently while mixing.
Then shake off the excess flour off of them & place them in a spider, dip the chicken in chilled water then lift the spider up & let all the excess water drip off, add the chicken cubes back into the flour & coat them again by mixing & tossing them in the flour, this will help you get those perfect & crispy crumbs.
Coat all the chicken strips similarly then fry
them in moderately hot oil (170 C) over high flame until golden brown & crisp.
Once fried, remove the chicken from the hot oil using a spider, make sure that you let all the excess oil drip off & transfer them on a serving dish
Sprinkle peri peri spice mix over the fried chicken & toss well.
Your hot & crispy chicken popcorn is ready.