Tangy Baked Popcorn Chicken: Recipe

What if you wanted to eat popcorn chicken, but wanted a healthy rather than deep fried treat? What if you wanted popcorn chicken not just in name, but literally speaking? Well these thoughts entered my mind a little while ago so I decided to try making a healthy, literal popcorn chicken. The result is this tangy baked popcorn chicken recipe that’s has some really nice flavours to it.

tangy baked popcorn chicken recipe

Preparation Time: 15 minutes, plus 2 hours marinating     /     Cooking Time:  20 minutes     /     Serves 2-3


  • 2 large chicken breasts
  • 10g tamarind paste
  • juice of 1 lime
  • 10ml extra virgin olive oil
  • a pinch of salt
  • x g popcorn kernels
  • x g masa corn flour
  • 2 egg yolks, whisked


  1. Dice the chicken breasts into approximately 3cm pieces.
  2. Combine chicken, tamarind paste, lime juice, extra virgin olive oil and salt into a bowl. Mix well, cover and leave to marinate in the fridge for at least 2 hours.
  3. Pop x number of popcorn kernels in the microwave.
  4. Blend the popcorn in a food processor until it turns into crumbs.
  5. Remove the chicken from the fridge and coat each piece with flour, then egg, then popcorn crumb
  6. Place the chicken evenly onto a lined baking tray and bake for 15-20 minutes, turning halfway through.
  7. Enjoy individually, or with your favourite dipping sauce.


If you don’t have any masa, you can use regular white flour, the chicken just will just have a slightly less intense corn flavour. If you want things a bit crunchier, you can pan fry rather than bake the chicken.

I like to use my yoghurt Sriracha sauce with this popcorn chicken. You can find the recipe here.



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