This is a sponsored post in collaboration with Absolut.
Having to control your intake of fried food is something that usually translates into “summer months” for me. Don’t know about you, but OD’ing on fried chicken under a burning sun makes me a little scatterbrained – and not in a good way.
But fear not, popcorn chicken is here to save the day! Having this at your party or get-together (or even in your pants’ pocket) will always be the move during those hot summer days. For this recipe I made sure to spice it up a little – Indian style – as fried chicken combined with some heat will guarantee to tickle your tastebuds. Also, washing it down with a nice and summer-y cocktail is always a great idea.
I teamed up with the nice people at Absolut to introduce you their Oak series. Oak by Absolut has a smoothness and depth of flavour from resting on oak, and the Oak & Ginger cocktail is a perfect companion for the Indian popcorn chicken. Make this in no time at home, and make sure to combine the Indian popcorn chicken with this drink.
You’ll love me for it.
Absolut Oak Indian Popcorn Chicken
For the chicken and the marinade:
3 boneless, skinless chicken thighs
1 tablespoon Hungarian hot paprika
1/2 teaspoon ground coriander
1 tablespoon lemon juice, or more if you desire
2 cloves garlic, crushed
One 1-inch piece ginger, grated
Salt and fresh ground black pepper, to taste
For the seasoned coating:
4 tablespoons cornstarch
2 tablespoons rice flour
2 tablespoons all-purpose flour
1 1/2 teaspoons Hungarian hot paprika
1/4 teaspoon salt and fresh ground black pepper, to taste
1 egg, beaten
Neutral oil, for deep-frying
For the oak & ginger cocktail:
1 part Absolut Oak
2 arts Ginger Ale
1 wedge of lime
- Cut the chicken into bite-sized pieces and place in a shallow container. Set aside.
- To make a marinade for the chicken, whisk together the chili powder, ground coriander, lemon juice, garlic, ginger, salt and pepper. Taste and add more lemon juice as desired. Rub into the chicken pieces and marinate for at least an hour, ideally overnight.
- To make the seasoned coating, stir together the cornstarch, flours, 1 teaspoon paprika powder, and salt and pepper. Set aside.
- Heat the oil in a deep pot to 375º F. Dredge the chicken pieces in the beaten egg, then through the seasoned flours. Carefully deep-fry the pieces, four to five pieces at a time, for 3 to 5 minutes.
- Remove from the hot oil, using a slotted spoon, and drain on a paper towel-lined plate.
Prep Time:25 minutes
Cook Time:15 minutes