Ingredients

For Marination

• Chicken – 1/2 kg (boneless)
• Chilli powder – 1 tsp
• Pepper powder – 1 tsp
• Ginger garlic paste – 1 tsp
• Lemon juice – 1/2 tsp
• Oil – 1 tsp

For coating

• Egg – 1
• All purpose flour/maida – 3 tsp
• Rice flour – 2 tsp (corn flour can also be used)
• Salt – 1 tsp
• Chilli powder – 1 tsp
• Oil – for frying

Method

• Cut Chicken into small pieces like 1 inch cubes.

• Add Chilli powder, pepper powder, ginger garlic paste, lemon juice, little oil and mix thoroughly and marinate for 2 hrs or 1 hr in freezer.

• Now in a bowl or plate, mix the maida, rice flour, salt and chilli powder.

• Break one egg and keep it in a bowl. 
• Now take one piece of chicken and roll them in the flour mixture and let the flour get coated nicely.

• Now dip the coated chicken cubes, in the egg.
• Again coat the dipped chicken cubes with the flour mixture. 

• Now the chicken cubes are doubled coated with the flour mixture.
• Remove the excess flour coating by just sifting it in a filter.

• Heat the oil in medium flame and when it is hot, add the coated chicken pieces one by one. Fry them in batches.
• Remove from oil, then they turn light brown colour. 

• Filter the excess oil, in a kitchen towel.

• Crispy popcorn chicken is ready to eat. 

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