1lbof chicken breastthigh or tenderloin, cut into 1 ½ - 2 inch pieces
1/4cupof whiskeysuch as Jim Beam
1 ½tspground cumin
1tspcayenne pepperor less if you like it less spicy
½ - 1tspcumin
½cupof raw peanuts
1 - 2tbspvegetable oil
A few curry leavesoptional
Generous pinch of saltcumin and chilli flakes/crushed red pepper (or spicy cumin salt - see below)
Spicy Cumin Salt
2tspchilli flakes/crushed red pepper
Spicy Cumin Popcorn Chicken
Mix the chicken with the marinade ingredients. Let it marinate for about 2 - 3 hours or overnight.
Mix the potato starch/corn starch with the cumin. Coat marinated chicken pieces with the spiced starch. Keep the coated chicken pieces on a tray in a single layer until you’re ready to fry them.
Heat some oil (about 1 - 2 inch deep) to about 320-350°F (160-180°C). (Another way to check the oil temp. is to put a cube of bread in the oil which should then turn golden brown in about 10 seconds).
When the oil is sufficiently hot, carefully transfer a few pieces of chicken to the oil (do not over crowd the pan since it will lower the oil temperature). Fry the chicken until golden brown - about 5 minutes, making sure to turn the chicken for even browning.
Remove the chicken from the oil and place them on paper towel to drain excess oil. The chicken can be kept on a wire rack in a warm oven until ready to use.
Place the oil in a pan and heat on medium heat. Add the peanuts and curry leaves and toast until the peanuts turn golden and are lightly toasted. Add a generous pinch of the Spicy Cumin Salt and mix well. Set aside.
When ready to serve, place the popcorn chicken bites in a bowl with peanuts and sprinkle some Spicy Cumin Salt and toss well. Enjoy!