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Crispy Chicken Barbecue Poppers
Kusina ni Teds

Crispy Chicken Barbecue Poppers

This Crispy Chicken Barbecue Poppers was double deep fried and tossed in with sweet barbecue sauce. The sauce is made of orange soda instead of just water.
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Course: Main Course, Side Dish
Cuisine: Filipino
Ingredients Method

Ingredients
  

Chicken Popper
  • 500 grams Chicken Breast, cut into cubes
  • 1 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 3 Tablespoons Rice Wine
  • 2 Tablespoons Cornstarch
  • 1 piece Egg
  • 2 cups Flour
  • 1/4 cup Cornstarch
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • Oil for Frying
Barbecue Sauce
  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, grated
  • 250 mL Orange Soda
  • 1 Tablespoon Light Soy Sauce
  • 3 Tablespoons Oyster Sauce
  • 2 Tablespoons Barbecue Marinade Sauce
  • 2 Tablespoons Honey
  • 1/4 teaspoon Ground Black Pepper
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons White Vinegar
  • 1 Tablespoon Cornstarch
  • 3 Tablespoons Water
  • Chopped Onion Chives for garnishing

Method
 

Chicken Popper
  1. Lightly tap the cubed chicken breast using the back of your cleaver. Then give one quick slap using the side of your cleaver to flatten the fillet.
  2. In a bowl, combine chicken, salt, ground black pepper, rice wine, cornstarch and egg. Mix ingredients together and marinate for 20 minutes.
  3. In a separate bowl, combine flour, cornstarch, baking soda, salt and ground black pepper.
  4. Toss the chicken into the flour mixture and lightly tap to remove excess flour and set a side.
  5. Heat oil to medium setting and deep fry the chicken poppers until light gold in color. Place chicken on a strainer to remove excess oil.
  6. Switch heat to higher temperature and fry again the chicken poppers until golden brown. This will take around 30 seconds to a minute.
Barbecue Sauce
  1. Sauté garlic in olive oil.
  2. Combine orange soda, light soy sauce, oyster sauce, barbecue marinade sauce, honey, ground black pepper, brown sugar and white vinegar. Mix thoroughly and add into the sautéed garlic. Simmer for 15 minutes over low heat.
  3. Combine cornstarch and water. Add a tablespoon at a time into the sauce to thicken. Stir and simmer for another 5 minutes.
  4. Toss the chicken popper into the barbecue sauce until fully coated. Garnish with chopped onion chives.