2 pounds boneless, skinless chicken breasts 1 cup buttermilk 1 tablespoon Kikkoman® Sriracha Hot Chili Sauce ¾ cup flour ¼ cup cornstarch 1 tablespoon baking powder ½ teaspoon salt 2-3 cups canola oil ¾ cup apricot jam ¼ cup Kikkoman® Soy Sauce 1 tablespoon brown sugar ½ teaspoon red pepper flakes
Cut chicken into 1-inch cubes
In a large bowl, whisk together buttermilk and sriracha sauce. Add chicken, cover and marinate in the refrigerator for at least 4 hours or overnight.
Remove chicken from the buttermilk mixture and allow to drain on a plate.
In a bowl, whisk together flour, cornstarch, baking powder, and salt.
Place chicken pieces into the flour mixture and then toss until fully coated.
In a thick-bottomed pan over medium heat, pour in enough oil to be 2 inches deep in the pan. Once the oil is hot, add chicken in a single loose layer and cook, stirring occasionally, for about 5 minutes or until golden, crisp and cooked through. Remove from your pan with a slotted spoon and place on a wire rack to drain. You’ll need to do this in batches, so don’t overcrowd the pan.
While the chicken is cooking, whisk together jam, soy sauce, brown sugar, and red pepper flakes.
Pour cooked popcorn chicken into a large bowl and toss with apricot and soy sauce mixture. Serve immediately. We like to serve our Apricot Popcorn Chicken with a side of rice, takeout style!