Start by cutting two boneless, skinless chicken breasts into small, popcorn-sized bites about 2-3 cm each. Pat them dry with paper towels to remove excess moisture, helping the coating stick better.
In a small bowl, mix hot sauce, salt, pepper, and a tablespoon of vegetable oil. Toss the chicken pieces in this marinade until evenly coated. Cover and refrigerate for about 30 minutes to let the flavors soak in.
Set up your station with a large bowl of beaten eggs, a shallow dish with cornstarch, and another with panko breadcrumbs mixed with garlic powder. This will help you coat each piece thoroughly.
Remove chicken from the fridge and dip each piece into the beaten eggs, allowing excess to drip off. Then, coat it generously in the cornstarch mixture, pressing gently to adhere. Repeat with all pieces, ensuring an even, thick coating.
Pour about 4 cups of neutral oil into a heavy-bottomed pot. Heat over medium-high heat until it reaches around 180°C (350°F). Use a thermometer to check the temperature—it should shimmer gently and have small bubbles around a test piece.
Carefully add the coated chicken pieces into the hot oil in small batches, avoiding overcrowding. Fry for 3-4 minutes, stirring gently with a slotted spoon until the pieces are golden brown and crispy.
Use a slotted spoon or spider to remove the fried chicken popcorn from the oil. Place on a paper-lined tray or wire rack to drain excess oil and keep the crunch intact.
Repeat the frying process with remaining chicken pieces, maintaining the oil temperature. Fry in small batches to ensure even cooking and crispiness.
Once all chicken pieces are cooked and drained, serve immediately while hot and crispy. Pair with your favorite dips and enjoy that nostalgic crunch.
