Popcorn Chicken Recipe

Pop Chicken

Pop Chicken


  • 1 lb. boneless chicken breasts, cubed
  • 2 raw eggs, beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 1/2 cups cooking oil

Cooking Procedure

  1. Sprinkle the chicken with salt and pepper. Mix well and let stay for 10 minutes.
  2. Meanwhile, combine the all-purpose flour, garlic powder, and chili powder in a Ziploc bag. Shake to mix.
  3. Dip the chicken pieces in the beaten egg, and then put the first batch in the bag with the flour mixture. Shake well to coat.
  4. Heat the cooking oil in a deep cooking pan. When the oil becomes hot, put-in the flour coated chicken one-by-one. Continue frying in low to medium heat until the color turns light to golden brown.
  5. Remove chicken popcorn from the pan and place in a plate lined with paper towels.
  6. Serve with Ketchup or Mayonnaise.

Credit to: panlasang pinoy


Fried Ham and Cheese Roll

Ham and Cheese Bread Roll

Ham and Cheese Bread Roll

  • 8 slices of bread
  • 4 ounces ham, sliced into thick strips
  • 3 ounces Velveeta cheese, sliced into thick strips
  • ¼ cup pimento strips
  • ¾ cup Panko bread crumbs
  • 2 medium eggs, beaten
  • 2 cups cooking oil
  1. Remove the dark ends of the sliced bread.
  2. Heat the cooking oil in a cooking pot.
  3. Lay each bread slice flat and then put a cling wrap on over each piece. Press using your palm until the bread becomes flat.
  4. Arrange the ham, cheese, and pimento strips on the bread. Roll the bread until the filling is covered. Secure with a toothpick.
  5. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a large Ziploc bag and then put the dipped rolls in. Shake until everything is covered with crumbs.
  6. Fry in low to medium heat until the color turns golden brown (about 5 to 7 minutes).
  7. Arrange the fried rolls in a plate line with paper towels.
  8. Serve as a snack or slice into pieces and serve as an appetizer.

Credit to: PanlasangPinoy