Popcorn Chicken with Sriracha Honey Glaze

Slice the chicken tenderloins into bite sized pieces and place in a large bowl. Add the milk, vinegar, and a tablespoon of salt. Mix well and cover. Place in the fridge to marinate for at least 2 hours, but preferably overnight.

In a large Dutch oven or deep fryer, heat your oil to 300°F. Don’t overfill your pot, so adjust the amount of oil if necessary. The oil will bubble up when frying, so make sure you have room for that to happen without overflowing.

While your oil heats, mix the two potato starches and monosodium glutamate in a large bowl. Remove your marinated chicken from the fridge and pour out the marinade. Add your chicken pieces to the potato starch bowl one at a time to make sure they are evenly coated. Toss each piece in the bowl until completely covered.

Once your oil is preheated, carefully add the chicken pieces one at a time to the fryer. Depending on the size of your fryer/Dutch oven you might need to cook the chicken in batches to avoid overcrowding. Cook for 4-7 minutes (until the internal temperature of your chicken reaches 165°F).

Remove the chicken and let it rest for 5 minutes. While resting, heat your oil to 350°F. After 5 minutes, add the chicken again for 1-2 minutes to add additional color and crunch to the coating. After removing from the fryer, immediately toss in salt and MSG to taste.

Heat a small pan over medium heat and add your honey, sriracha and chili flakes. Once the mixture begins to bubble and foam, remove from heat and stir in your popcorn chicken.