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Popcorn chicken with crunchy sweet potato noodles recipe
Popcorn chicken with crunchy sweet potato noodles recipe
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Prep Time:
285 minutes
Cook Time:
35 minutes
Total Time:
320 minutes
Crispy corn chip-crusted chicken bites elevate this vibrant Mexican salad.
Ingredients:
  • 1 corncob
  • 3 mini capsicums, deseeded, cut into strips
  • Vegetable oil, to shallow-fry
  • 1-1.2kg sweet potato, peeled, cut into noodles using a spiraliser to make 700g noodles
  • 250g packet microwave long-grain rice
  • 62.50 ml finely chopped fresh coriander leaves, plus extra leaves, to serve
  • 2 green shallots, sliced crossways
  • 1 avocado, thinly sliced
  • Sour cream, to serve
  • Tabasco Chipotle Pepper Sauce, to serve (optional)
  • Charred lime wedges, to serve
  • 100g red cabbage, shredded
  • 20.00 ml chipotle taco sauce
  • 10.60 gm fresh lime juice
  • 400g chicken thigh fillets, trimmed, cut into 2cm pieces
  • 125ml (1/2 cup) buttermilk
  • 170g packet Nacho Cheese corn chips, coarsely chopped
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
Instructions:
  • Place the chicken in a glass or ceramic bowl and pour over the buttermilk. Cover with plastic wrap and refrigerate for 4 hours or overnight to marinate, allowing the flavors to meld perfectly.
  • Place the corncob in a microwave-safe bowl, add 1 tablespoon of water, cover with plastic wrap, and microwave on High for 3 minutes.
  • In a hot frying pan, sizzle the olive oil and capsicum until it gets a slight char, about 3-4 minutes. Next, char the corncob for about 4-5 minutes, turning occasionally. Transfer capsicum to a bowl. Remove kernels from the corncob by slicing down its length with a sharp knife.
  • Pour vegetable oil into a frying pan until it reaches 2cm up the side. Heat over medium-high heat. Add sweet potato noodles in batches and fry for 3-5 minutes until crisp. Drain on a paper towel-lined tray.
  • - Preheat the oven to 180C/160C fan forced. Line a baking tray with baking paper. - Pulse corn chips in a food processor until coarsely chopped and transfer to a plate. - Place flour on a separate plate and egg in a shallow bowl.
  • Pat the chicken dry and remove any buttermilk. Dredge the chicken in flour, shaking off any excess. Dip in egg, then coat with corn chips by pressing them onto the chicken. Place on a prepared tray, spray with oil, and bake until golden, about 15 minutes.
  • Once the popcorn chicken is cooking, warm the rice according to package instructions, then transfer it to a bowl. Mix in the coriander and shallot until fully combined.
  • Combine all the chipotle slaw ingredients in a bowl and toss well.
  • Create a beautiful presentation on a serving plate by placing sweet potato noodles around the edge and rice mixture in the center. Top it with chicken, capsicum, corn, avocado, and chipotle slaw. Add dollops of sour cream and drizzle chipotle pepper sauce, if desired. Finish with a sprinkle of coriander and serve with lime wedges and remaining toppings.

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