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Popcorn chicken with crunchy sweet potato noodles

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Bite-sized pieces of juicy chicken baked with a corn chip crumb bring a fun Mexican salad to life!

20 Ingredients


  • 1 corncob

  • 1 tbsp olive oil

  • 3 mini capsicums, deseeded, cut into strips

  • Vegetable oil, to shallow-fry

  • 1-1.2kg sweet potato, peeled, cut into noodles using a spiraliser to make 700g noodles

  • 250g packet microwave long-grain rice

  • 1/4 cup finely chopped fresh coriander leaves, plus extra leaves, to serve

  • 2 green shallots, sliced crossways

  • 1 avocado, thinly sliced

  • Sour cream, to serve

  • Tabasco Chipotle Pepper Sauce, to serve (optional)

  • Charred lime wedges, to serve
  • chipotle slaw


  • 100g red cabbage, shredded

  • 1tbsp chipotle taco sauce

  • 2 tsp fresh lime juice
  • crunchy popcorn chicken


  • 400g chicken thigh fillets, trimmed, cut into 2cm pieces

  • 125ml (1/2 cup) buttermilk

  • 170g packet Doritos Nacho Cheese corn chips, coarsely chopped

  • 75g (1/2 cup) plain flour

  • 2 eggs, lightly whisked

9 Method Steps


  • Step 1

    To make the crunchy popcorn chicken, place the chicken in a glass or ceramic bowl. Pour over the buttermilk. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.

  • Step 2

    Meanwhile, place the corncob in a microwave-safe bowl. Add 1 tbs water. Cover with plastic wrap and microwave on High for 3 minutes.

  • Step 3

    Heat the olive oil in a frying pan over medium-high heat. Add the capsicum and cook for 3-4 minutes or until slightly charred. Transfer to a bowl. Add the corncob to the pan and cook, turning, for 4-5 minutes or until charred. Transfer to a chopping board and use a sharp knife to cut down the length of the cob, close to the core, to remove the kernels.

  • Step 4

    Add enough vegetable oil to a frying pan to come 2cm up the side of the pan. Heat over medium-high heat. Add the sweet potato noodles, in batches, and cook for 3-5 minutes or until crisp. Transfer to a tray lined with paper towel to drain.

  • Step 5

    Preheat the oven to 180C/160C fan forced. Line a baking tray with baking paper. Place the corn chips in a food processor and pulse until coarsely chopped. Transfer to a plate. Place the flour on a separate plate. Place the egg in a shallow bowl.

  • Step 6

    Drain the chicken, discarding the buttermilk. Coat the chicken, in batches, in the flour and shake off the excess. Dip in the egg then place in the corn chips, pressing to coat. Transfer to prepared tray. Spray with oil. Bake for 15 minutes or until golden.

  • Step 7

    While the popcorn chicken cooks, warm the rice following packet directions. Transfer to a bowl. Add the coriander and shallot. Toss until well combined.

  • Step 8

    To make the chipotle slaw, place all the ingredients in a bowl. Toss until combined.

  • Step 9

    Arrange the sweet potato noodles around the edge of a serving plate. Place the rice mixture in the centre. Top with some of the chicken, capsicum, corn, avocado and chipotle slaw. Dollop with sour cream and drizzle over chipotle pepper sauce, if using. Sprinkle with extra coriander and serve with lime wedges and the remaining toppings.
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