Here is a recipe I made a few years ago and was saving it for my cookbook.  Well with the addition of the new little boy around the house I just don't know when I'm going to get to finishing that book so I am dipping into some of those recipes I was saving for the book and posting them here.  Maybe someday when I get to finish the book most of it will already be done because all the recipe will already be here.  This was something that I came up probably from watching

Iron chef episode

 or maybe because we had some popcorn laying around.  I've made soups, and purees with popcorn but never used it as my breading before.  Basically you just grind up the popcorn and bread the chicken with it, then pan fry it.  When you fry it though you can't have the heat too hot or else it will burn your popcorn before the chicken is cooked through. 


1 lb  chicken tenders


1/2 cup Rice flour

1/2 cup Corn starch

1 1/4 cup Soda water

2 tbsp. of 5 spice

2 tbsp. of Siracha

1/2 cup grapeseed oil for frying


1 chayote squash julienned

1 purple pepper julienned (optional)

1 small daikon radish julienned

4 red radish julienned

2 tbsp chopped cilantro


1 lime juiced

1/4 cup orange juice

1/8 cup tamari

1 tbsp fresh ginger

1 garlic clove

1 tbsp cilantro

1 tbsp sambal chili paste

1 tsp sesame oil

Rice flour tapioca tortilla (fresh spring rolls)

1/2 cup rice flour

1/2 cup tapioca flour

1 1/2 cup water

2 tbsp sesame seeds

pinch of salt

For the Tortilla's (fresh spring rolls)

In a bowl mix the dry ingredients with the wet and season.  Using a small sauté pan on medium high heat, spray the pan and then ladle 2 to 3 oz of mix into the pan.  Swirl around the pan like making a crepe to cover the whole bottom of the pan evenly.  Cook on each side for 2 to 3 minutes.  This is a fresh version of a Vietnamese spring roll that are normally dried.  Continue until all the tortilla's are made.  Because of the tapioca flour these are very starchy almost glue like so the batter should be pretty watery and not really thick like pancakes.

For the ponzu,

Place all the ingredients in a bowl and let it sit for at least 30 minutes before you ready to use.

Homemade popcorn

follow dry corn directions for stove top popcorn

2 tbsp oil 1/3 cup popcorn, salt and cool

Pulse popcorn in food processor to small pieces but not to small you want some texture and size so don't over pulse.  Place into a bowl

Make your batter by placing all the dry ingredients together and then whisking in the wet.  Set aside for 20 minutes to rest.

For slaw

Place all the vegetables in a bowl and drizzle with 1/8 cup of ponzu, season with pinch of salt if needed and set aside until used.

For the chicken

Place the chicken a few pieces at a time using your left hand into the batter, then place into the bowl of ground popcorn to bread using your right hand.   Repeat until all are done.  Then with a medium hot sauté pan with oil, fry the chicken until golden brown roughly 2-3 minutes on each side. If pan is too hot then turn it down the popcorn shouldn't burn.  Place on a paper towel to drain excess oil.  Season with salt and set aside.

Then make tacos, place chicken inside tortilla add slaw and drizzle with sauces.

Finishing sauces optional see recipe

Miso aioli

Siracha aioli