Sticky Soy Chicken Poppers
Have a craving for fried chicken? Try these sweet and spicy soy chicken poppers. These are the perfect comfort food, especially if you're a fan of Asian tastes and flavours.
When frying I always use chopsticks because it's easier to turn the chicken over and ensure the whole piece is crispy.
When frying the chicken I always cut open one piece from the first batch to check that the oil is hot enough. If the chicken is still pink, put the whole batch back into the fryer to cook for a few minutes longer.
Preheat the oven to 180℃. In a small bowl add salt, black pepper, paprika and 1 tbspof the garlic granules (save the other 2 tbsps for later.) Mix all the herbs and spices together.
Cut up your chicken thighs into small pieces and place them into a large bowl. Add the spice mixture to the chicken and use your hands to make sure that all of the chicken is evenly coated.
Crack open your egg into a small bowl or dish, then beat until the yolk has broken and the liquid is orange/yellow. Next to this, place a dish with the breadcrumbs on. This is your battering station. Next to the breadcrumb dish, place a plate or tray where you can put the chicken pieces after they have been battered.
Dunk each piece of chicken into the egg and then dip the chicken into the breadcrumbs. Make sure the whole piece of chicken is evenly coated in breadcrumbs to ensure that the chicken will be crispy once it's been cooked. Repeat this with all the pieces of chicken. Your hands might get a bit sticky during this part, but it's part of the process!
Time to make the sticky soy marinade! In a bowl, add the sriracha, honey, yoghurt, chilli flakes, one handful of coriander (save the rest for later), soy sauce, sesame oil (only a small drizzle, this has a very powerful flavour!) and the remaining garlic granules. Stir this mixture until it becomes a smooth marinade. This marinade can be altered depending on taste- if you're not a huge fan of spice you can take out the chilli flakes, if you prefer a creamier marinade add some extra natural yoghurt.
Pour your cooking oil into a frying pan so it comes up the 1 cm on the side of the pan (see tip#1.) Let the oil heat up and then carefully place some of the chicken pieces into the pan, you might have to do this in several batches. Cook the chicken until golden brown and crispy on both sides and completely white when cut open, this will be roughly 3-5 minutes (see tip#2.) Put the finished chicken into a baking dish.
Drizzle the marinade over the chicken. Make sure every piece of chicken has been coated. Place the dish into the oven and cook the chicken for 3-5 minutes, until the sauce has melted. Serve with the remaining coriander as a garnish. Great with fries and slaw!