Growing Chefs! Ontario Popcorn Chicken with Maple Mustard Dipping Sauce

Popcorn Chicken with Maple Mustard Dipping Sauce

Bite sized pieces of chicken coated in crispy panko taste like boneless chicken wings. We like to shallow fry them quickly before finishing them in the oven to make the extra crispy. Sweet and spicy maple mustard dipping sauce is the perfect thing to dunk them in.

Popcorn Chicken

2 pounds chicken breast, cut into 1 inch cubes1/4 cup cornstarch1 cup flour1 teaspoon garlic powder1 teaspoon paprika1/2 teaspoon thyme pepper to taste1 cup canola oil

Maple Mustard Dipping Sauce

1/4 cup grainy dijon mustard1/4 cup mayonnaise2 tablespoons maple syrup1/2 teaspoon paprika salt to taste
Measuring cupsMeasuring spoonsBowls of various sizesCutting boardChefs knifeSpatulaWhiskLarge frying panTongsBaking sheetParchment paperThermometerDish towelTasting spoons

Get Organized!

Gather all of your ingredients and equipment before you get started!

Get Prepped!

Measure cornstarch, flour, garlic powder, onion powder, paprika and thyme into a bowl. Season with salt and pepper to taste.

Cut the chicken into 1 inch pieces.

To dredge the chicken, toss them in the flour mixture and then immediately transfer to a baking sheet.

Measure the ingredients for the dipping sauce into a bowl; the grainy dijon, mayonnaise, maple syrup, and paprika. Stir together and season with salt to taste.

Get Cooking!

Add oil to a large frying pan, and preheat over medium high heat. When the oil is hot enough that it bubbles when you add a bit of flour. Add the chicken in batches, and cook on all sides until golden brown and crispy.

Transfer the chicken to a baking sheet lined with parchment paper, and cook for 8 – 10 minutes, until the internal temperature of the chicken reaches 165°F. Serve with dipping sauce.