A delicious combination of spicy chilli potatoes and crispy chicken popcorn, perfect for a snack or appetizer.
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Peel and cut the potatoes into thin strips.
Boil the potato strips until they are slightly tender.
Drain the water and let the potatoes cool.
In a bowl, mix cornflour, red chili powder, and salt. Coat the potato strips with this mixture.
Heat oil in a pan and fry the coated potatoes until golden brown.
In another pan, sauté capsicum and onion until soft.
Add the fried potatoes and soy sauce to the pan and mix well.
Cut the chicken breast into small bite-sized pieces.
In a bowl, mix flour, garlic powder, salt, and black pepper.
Coat each piece of chicken in the flour mixture.
Dip the coated chicken pieces in oil and then roll them in breadcrumbs.
Heat oil in a deep pan and fry the chicken pieces until they are golden and crispy.
For extra flavor, you can add spices to the flour mixture for the chicken popcorn.
Make sure the oil is hot enough before frying to ensure crispy potatoes and chicken.
Can I make this recipe vegetarian?
Yes, you can skip the chicken and serve only the chilli potatoes.
How can I make the chicken popcorn spicier?
You can add cayenne pepper or chili flakes to the flour mixture.
What can I serve with chilli potatoes?
Chilli potatoes can be served with ketchup or a spicy dipping sauce.
Can I bake the chicken popcorn instead of frying?
Yes, you can bake them in the oven at a high temperature until they are golden and crispy.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
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