Chicken Popcorn

This is a simple, yet truly delicious snack perfect as a canapé, beer snack or a starter.


  • 2 chicken fillets, cut into bite-size cubes
  • 150g potato flour
  • 1/2 tablespoon of fresh rosemary, chopped
  • Oil for deep-frying
  • 2 tablespoons mirin
  • 1 tablespoon of fish sauce
  • 4 tablespoon soy or tamari sauce


  • 1 cloves garlic, minced
  • 1-inch piece ginger, minced

Method & Serve

Makes 20 pieces

Combine the marinade ingredients and combine with the chicken
Leave covered in the fridge for 2-3 hours
Preheat enough oil to submerge the chicken to 190C
Quickly fry the sprig of rosemary and leave on a kitchen paper to dry
In a clean bowl, combine the flour and rosemary
Remove the chicken from the marinade and coat thoroughly in the flour mix
Deep fry for 3-4 minutes until golden and piping hot all the way through
Drain on a piece of kitchen paper, sprinkle with salt and tomato powder
Serve with popcorn and the deep fried rosemary sprig
For a lovely accompaniment, try 312 urban Ale from the Goose Island Brewery.

The light lemony aroma works beautifully with the chicken as a refresher.

To Serve

  • Sprig of rosemary
  • Large pinch of tomato powder (optional)
  • Popcorn
Goose Island 312 Urban Wheat Ale
Popcorn Chicken