POPCORN PORK OR CHICKEN
slightly frozen LEAN pork or chicken, flour, egg[s] lightly beaten, fine plain breadcrumbs, oil for deep frying, salt to taste.
- Using a sharp knife dice the
slightly frozen pork/chicken.
- Transfer to a large mixing
bowl.
- Add 1/2 cup of flour.
- Shake and tilt the bowl to cover
every piece of meat.
- In a small bowl whisk one egg
and pour it over the meat.
- If one egg is not sufficient to
cover the meat, whisk another egg, but add the second egg gradually, don’t
drown the meat in egg wash.
- Lastly add the fine bread
crumbs. Add them in stages, and with clean hands lightly whisk the meat around
the bowl until every piece of meat is covered.
- Transfer the breaded meat to a
large colander. It is important to sift out the excess breadcrumbs; you
don’t want them to end in the deep fryer.
- In a large heavy pot, heat 2 to
3 inches of oil on maximum heat.
- Add the meat all at once.
- When the oil returns to full
boiling, reduce heat to medium.
- Occasionally shift the meat
around with a large metal strainer.
- When the popcorn pork/chicken
is light golden brown, remove pot from heat.
- Using the metal strainer, quickly
scoop out the popcorn pork/chicken and transfer to a paper towel lined
bowl. Sprinkle with salt, toss and serve.
