How To Season Popcorn

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Pina Colada Popcorn image

I love popcorn and am always looking for interesting ways to jazz it up. Pina Colada is one of my favorite flavors so I thought this would be perfect for a snack for me or even in gift bags for my friends.

Provided by: Redneck epicurean

Categories: Lunch/Snacks

Time: 20m

Yield: 3 1/2 quarts

Number Of Ingredients: 7

1/4 cup butter or 1/4 cup margarine
1/3 cup granulated sugar
1/3 cup light corn syrup
1/4 cup thawed frozen pineapple concentrate
1/2 teaspoon rum extract (optional)
1 (3 ounce) bag butter-flavored microwave popcorn, popped
1 1/2 cups shredded coconut, toasted


  • In microwave-safe bowl, microwave butter on HIGH until melted, about 1 minute.
  • Stir in sugar, corn syrup, pineapple juice concentrate and rum extract, if desired.
  • Microwave on HIGH until mixture boils, about 3 minutes, stirring once.
  • Microwave on HIGH 3 to 4 minutes without stirring.
  • In large, shallow microwave-safe baking dish, combine popped popcorn and coconut.
  • Slowly pour in juice mixture, stirring to mix.
  • Place in microwave oven and microwave on 75% POWER approximately 6 minutes, stirring every 2 minutes.
  • Turn popcorn onto wax paper or aluminum foil and allow to cool completely.
  • Break apart and store in tightly-covered container.

Nutrition Facts : Calories 612.3, Fat 28.5, SaturatedFat 21, Cholesterol 34.9, Sodium 220.5, Carbohydrate 91, Fiber 5.5, Sugar 54.1, Protein 4.7

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Curry Leaf Popcorn Chicken image

Reprinted from Season by Nik Sharma with permission by Chronicle Books, 2018. My husband, Michael, grew up on a farm in the Deep South, and he taught me to love fried chicken. But I learned to make this dish from our dear friend Raina Pearce, who always shakes the chicken (or even shrimp) in small batches in resealable plastic bags to get a uniform coating of flour. Her method has never failed me.

Provided by:

Categories: Chicken

Time: 4h10m

Yield: 4 serving(s)

Number Of Ingredients: 20

seeds from 4 green cardamom pods
2 teaspoons coriander seeds
2 teaspoons cumin seeds
12 black peppercorns
2 cups buttermilk
2 -3 serrano chilies, seeded, if desired
6 scallions (white and green parts)
30 curry leaves, preferably fresh
4 garlic cloves, peeled
1 1/2 teaspoons cayenne pepper
one 1 inch piece fresh ginger, peeled and chopped
1/4 cup fresh lime juice
1 tablespoon and 1 tsp fine sea salt
2 lbs boneless skinless chicken breasts
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 cups neutral-tasting oil
4 Thai green chili, seeded, if desired
spiced maple-vinegar syrup, Hot Green Chutney, your favorite hot sauce to serve


  • Heat a small, dry skillet over medium-high heat. Add the cardamom, coriander, cumin seeds, and the peppercorns, and toast for 30 to 45 seconds, swirling the mixture occasionally until the seeds release their aroma and start to brown. Divide the toasted spice mixture in half. Transfer one half of this mixture to a spice grinder and pulse to a fine powder. (You can prepare the spices up to 1 week in advance and store in an airtight container in a cool, dark place.).
  • In a blender, combine the remaining toasted spice mixture with the buttermilk, serrano chiles, scallions, 15 of the curry leaves, the garlic, 1 tsp of the cayenne, the ginger, lime juice, and 1 Tbsp of the salt. Pulse until completely smooth and transfer to a large resealable plastic bag. Pat the chicken breasts dry with paper towels. Trim excess fat from the chicken, and cut the flesh into 1 in [2.5 cm] cubes. Add to the marinade. Seal the bag and shake to coat evenly. Refrigerate for 4 hours.
  • Meanwhile, prepare the dredging mixture. In a large resealable plastic bag, combine the remaining half of the ground spice mixture with the flour, baking powder, baking soda, remaining ½ tsp cayenne, and remaining 1 tsp salt, shaking vigorously to blend. Finely chop 10 of the remaining curry leaves and add them to the dredging mixture. Seal the bag and shake again to mix well.
  • Once the chicken has marinated, use tongs to lift out half the chicken pieces, shaking off the excess batter, and transfer to the bag with the dredging mixture. Seal the bag and shake to coat evenly. Transfer the chicken pieces to a wire rack. Repeat with the remaining chicken.
  • In a medium Dutch oven, heat the oil over medium-high heat to 350°F [180°C]. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, 4 to 5 minutes. Using a slotted spoon or a spider, transfer the chicken to paper towels to drain.
  • After the chicken is cooked, prepare the garnish: Cut the Thai chiles in half lengthwise. In the hot oil left in the pot, deep-fry the chiles and remaining 5 curry leaves until crispy, 30 to 40 seconds. Drain on paper towels.
  • Put the chicken on a serving plate, garnish with the chiles and fried curry leaves, and serve hot with the maple-vinegar sauce or hot sauce.
  • the approach:.
  • Whenever I make popcorn chicken or fry larger serving pieces, I flavor the dish in stages. The whole spices are toasted to activate their oils. These are then blended into buttermilk to create a savory marinade. More seasoning is then added to the flour in the dredging mixture, and finally, the hot little nuggets of chicken are topped with crunchy fried curry leaves and chile peppers. While we often eat this with a hot sauce or ranch dressing, the very best accompaniment is the maple-vinegar syrup or green chutney.

Nutrition Facts : Calories 2007.2, Fat 171.7, SaturatedFat 23.3, Cholesterol 150.2, Sodium 2383.9, Carbohydrate 59.5, Fiber 3.3, Sugar 7.1, Protein 59.8

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Korean-inspired Popcorn Chicken image

Make and share this Korean-Inspired Popcorn Chicken recipe from

Provided by:

Categories: Chicken

Time: 30m

Yield: 4 serving(s)

Number Of Ingredients: 16

1 lb chicken, boneless, skinless thighs, cut into 1 inch pieces
2 tablespoons rice wine vinegar
1 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup canola oil (for frying)
1 tablespoon sesame seeds, toasted
2 scallions, thinly sliced
1 garlic clove, minced
1 teaspoon minced ginger
2 tablespoons gochujang (korean red chili paste)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons light brown sugar
1 tablespoon honey
1 tablespoon toasted sesame oil


  • Chicken:.
  • Preheat canola oil in a heavy bottomed pot to 350 degrees.
  • Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
  • In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
  • Sauce:.
  • Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.

Nutrition Facts : Calories 699.1, Fat 48.9, SaturatedFat 7.5, Cholesterol 85, Sodium 918.8, Carbohydrate 42.1, Fiber 0.9, Sugar 11.3, Protein 22.3

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Sweet And Sour Popcorn Chicken image

This recipe is as equally delicious as it is easy! A lazy way to make sweet and sour chicken that tastes amazingly good! Just mix sauce ingredients in a 2-cup Measuring Cup. I found it in a Taste of Home magazine and hope to post it here for safekeeping!

Provided by: Marigoodygood

Categories: One Dish Meal

Time: 25m

Yield: 4 serving(s)

Number Of Ingredients: 10

1 green pepper, chopped
1 onion, sliced
1 tablespoon vegetable oil
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
1/3 cup packed brown sugar (I prefer dark brown)
2 tablespoons cornstarch
1 (12 ounce) package frozen popcorn chicken (any variety works well)


  • In a large skillet or wok, stir-fry green pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.
  • In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
  • Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately over rice.

Nutrition Facts : Calories 217.6, Fat 3.7, SaturatedFat 0.5, Sodium 597.5, Carbohydrate 46.7, Fiber 3.1, Sugar 35, Protein 2.4

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Taiwanese Popcorn Chicken image

if you've ever been to Taiwan, you've prob. had this at one point! if not, you're missing out! these are the approximate measurements i use, add more or less soy sauce to get your desired saltiness. sweet potato starch is used to coat the chicken to achieve the "street stall chicken" texture, if you cant find it you can use corn or potato starch but the texture will be different

Provided by: Kangningchang

Categories: Chicken Breast

Time: 40m

Yield: 30 small pieces, 4 serving(s)

Number Of Ingredients: 12

2 medium chicken breasts
2 garlic cloves, minced
1/2 teaspoon ginger, grated
1 tablespoon soy sauce
2 teaspoons sugar
1/2 tablespoon rice wine
1/2 teaspoon Chinese five spice powder
1 teaspoon sesame oil
1/2 cup sweet potato starch
vegetable oil (for frying)
white pepper (to taste)
salt (to taste)


  • cut the chicken to 1 inch cubes.
  • add the garlic, ginger, soy sauce, sugar, five spice, and sesame oil, marinate for at least half an hour in refrigerator.
  • roll the chicken pieces in the sweet potato starch to cover evenly.
  • heat oil to about 350 degrees Fahrenheit (if you throw some sweet potato starch in the oil, it should sink to the middle of the frying pan, then float to the top).
  • carefully drop the chicken one piece at a time and fry for about 2 minutes or until done, turning at least once.
  • remove from oil and place on paper towels, sprinkle white pepper and salt while hot, enjoy!

Nutrition Facts : Nodata

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