Thai Popcorn Chicken & Edamame Recipe
thai popcorn chicken, edamame, dipping sauce
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Ingredients
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Thai Popcorn Chicken & Edamame
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large bowl, combine cornstarch, rice flour, garlic powder, Thai chili powder, salt, and black pepper. Mix well. Dip the chicken pieces into the beaten eggs and then coat them in the flour mixture.
- 2
Fry the Chicken
Heat vegetable oil in a deep frying pan over medium-high heat. Once hot, carefully add the coated chicken pieces in batches. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
- 3
Prepare the Edamame
While the chicken is frying, bring a pot of water to a boil. Add the frozen edamame and cook for 3-4 minutes until tender. Drain and set aside.
- 4
Make the Dipping Sauce
In a small bowl, whisk together soy sauce, honey, lime juice, and sesame oil. Adjust seasoning if necessary.
- 5
Serve
Serve the crispy Thai popcorn chicken with the edamame on the side and the dipping sauce for drizzling or dipping.
