2 tbsp cornflour (or corn starch) or all-purpose flour (maida)
1 egg (or 2 to 4 tbsp buttermilk or yogurt)
1 cup bread crumbs (or panko crumbs)
Salt (about ¼ tsp or more)
¾ tbsp ginger garlic paste (or ½ tsp Garlic powder)
¼ tsp black pepper powder
½ tsp onion powder (optional)
¾ tsp red chili powder (or paprika or cayenne pepper)
1 tsp garam masala (or any other seasoning, use as needed)
Oil for deep frying
Directions
Heat oil on a medium flame.
When the oil is hot enough, check by dropping a small piece of bread crumb. It has to rise without browning a lot. 350 to 375 F is the right temperature if you are measuring.
Gently slide the pieces one after the other to the oil. Do not stir or disturb them for about a minute otherwise the bread crumbs may disperse in oil.
Do not crowd the pan with many chicken bites at one time. Fry popcorn chicken in batches.
Deep fry evenly till golden on a medium flame. Keep stirring after a minute or two for even frying.
Drain popcorn chicken on a kitchen tissue and serve hot with ketchup, sauce or any other dip.