Peri-Peri Popcorn Chicken

Method

1. Cut the chicken into 2.5 cm cubes. In a bowl, mix the yoghurt with half of the smoked paprika, cayenne, garlic powder, oregano and salt, plus the zest and juice of half the lemon. Toss the chicken in it and refrigerate for 20 min; the yoghurt keeps the meat tender.

   Add in this stepBoneless chicken thighs 300 gPlain yoghurt 80 gSmoked paprika ¾ tspCayenne pepper ¼ tspGarlic powder ½ tspDried oregano ¼ tspSalt ½ tspLemon (zest and juice) ½

2. Stir the grated garlic, chopped chillies and the remaining lemon juice into the mayonnaise for the dip, and keep it in the fridge.

   Add in this stepMayonnaise 60 gGarlic cloves, finely grated 1Bird's eye chillies, finely chopped 1Lemon (zest and juice) ½

3. In a large bowl, mix the flour, cornflour, baking powder and the rest of the spices and salt. Add the marinated chicken a few pieces at a time and press the flour on firmly with your hand so the coating turns craggy. Leave on a rack for 5 min; the coating soaks up moisture and stays on better in the oil.

   Add in this stepPlain flour 70 gCornflour 35 gBaking powder ½ tspSmoked paprika ¾ tspCayenne pepper ¼ tspGarlic powder ½ tspDried oregano ¼ tspSalt ½ tsp

4. Pour the oil into a heavy pot 20 cm wide and at least 10 cm deep (never more than a third full). Heat over medium-high heat for about 8 min to 175°C. Without a thermometer, a dry wooden chopstick should give off lots of small, fast bubbles. Keep wet hands and utensils away from the oil and keep the pot lid beside you: if the oil ever catches fire, turn off the heat and cover it with the lid. Never use water.

   Add in this stepVegetable oil for frying 1 L

   medium-high heat

5. Lower the chicken in gently one piece at a time and fry in 2 batch(es), 4 min per batch, adjusting the burner to medium heat to hold 170 to 175°C. Overcrowding drops the temperature and makes it soggy. Lift out when deep golden and the largest piece is white inside and at least 75°C, and drain on a rack.

   medium heat

6. Scatter with sliced spring onions while hot and serve straight away with the dip.

   Add in this stepSpring onions 1