Crispy Popcorn Chicken

Step 1: Cut the chicken into small 1.25 cm / 1/2-inch cubes.

Step 2: Whisk the marinade ingredients together in a bowl. Add the chicken and stir to coat. Refrigerate for 1 hour, but no longer than 24 hours.

Step 3: Mix the breading ingredients and all the seasoning together in a large bowl. A wide bowl gives you more surface area for coating the chicken.

Step 4: Drizzle 3 tablespoons of the marinade into the flour mixture. Rub it in with your fingers to make lots of small clumps throughout the mixture.

Tip: The clumps fry into extra-crunchy bits.

Step 5: Choose a heavy-based saucepan or small pot about 20 cm / 8 inches wide. A larger pot or deep skillet, about 24 cm / 9.5 inches or wider, is suggested only for confident cooks.

Tip: Use a heavy-based vessel for heat retention and safety.

Step 6: Preheat the oven to 50°C / 125°F to keep the cooked chicken warm.

Step 7: With your left hand, lift a handful of chicken from the marinade and scatter it across the flour mixture. Spoon flour over the chicken, then toss with the spoon to coat.

Step 8: Separate the chicken pieces and press the clumpy flour onto them. Pick up a handful and shake off the excess flour through your fingers; there is no need to remove it all. Spread the chicken on a tray and repeat with the remaining chicken.

Step 9: Just before frying each batch, briefly toss the chicken in the remaining flour on the tray to refresh the coating. Separate any pieces that are sticking together.

Step 10: Line a tray with paper towels to drain the cooked chicken. Preheat the oven to 50°C / 125°F to keep it warm.

Step 11: Add oil to the pot to a depth of 2.5 cm / 1 inch. Heat over medium-high heat to 180°C / 350°F.

Tip: Check the oil with a thermometer. Without one, add a small lump of breading: it should sizzle straight away but not burn quickly.

Step 12: Put a handful of chicken in a large-hole spider and shake so excess flour falls through. Alternatively, shake off excess flour by hand and transfer the chicken to a scoop. Carefully lower the chicken into the hot oil. Fry for 2 to 2.5 minutes, until golden, separating any pieces that stick together around halfway through.

Tip: Take care when lowering the chicken into the oil.

Step 13: Scoop out the chicken with a spider and spread it on the paper-towel-lined tray. Keep it warm in the oven while you cook the remaining chicken.

Step 14: Serve in popcorn boxes, if you like, with a dipping sauce of your choice.