Here in the Dumpling Sisters Kitchen, we love experimenting with classic flavour combinations. “Salt and Pepper” is one such flavour pairing that has the versatility to work with so many different base ingredients, from prawns to pork to tofu.
As it heats up in London and we find ourselves inviting friends over to enjoy the sunshine, we wanted to create a party snack that uses “salt and pepper” in an unexpected and moreish way. Something that’ll work well with a cold beer, or icy elderflower pressé.
Popcorn chicken seemed an exciting choice, with its crunchy exterior providing the perfect vehicle for the flavourings to stick to. The secret to the perfect Salt & Pepper Popcorn Chicken is to unlock the flavour of the pepper, salt and aromatics by frying them in a little oil first, and then coating the popcorn chicken in that heavenly flavoured oil. You can use this trick for almost anything that has been deep fried – even on fries! – and it’ll take your dish to the next level.
Our recipe makes enough for a party of 8 people. It is easily halved, or quartered. So if there are fewer than 8 of you around, we suggest making a smaller amount as the chicken is totally addictive and you *will* end up eating all of it!
This recipe was sponsored by Schwartz.
