Host Bridget Lancaster makes Popcorn Chicken, and Toni Tipton-Martin talks about the snack’s inventor. Equipment expert Adam Ried shares his top pick for electric deep-fryers. Bryan Roof makes Gobi Manchurian, and Lawman Johnson fries up Crispy Vegetable Fritters.
Get the recipe for Popcorn Chicken:
Get the recipe for Crispy Vegetable Fritters:
Buy our winning electric deep-fryer:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
26 Comments
Leave a Reply
You must be logged in to post a comment.
I like all 3 recipes 😋. Thanks
Do you have a bloody wound on your hand? Ugh.
Why do cooking shows show the cooks using a thermometer?
He must mean cubic inches, not square inches for the baskets.
I know this episode is from last year or two but Lawman should be on more often. All these recipes looked really delicious.
The taiwanese version of popcorn chicken is undoubtedly my favorite version of that snack. Would be interested to see ATK tackle that one some time in the future. All of these recipes look great 😀
I don’t like any king of breast meat.
All of that looks great! I would like to see a video on how to clean or filter the oil to be re-used. Also how to store it. I've heard of this but never saw it done. Maybe Adam could show us how it's done with those deep fryers too. That would be great. Thanks for another great video Test Kitchen.
That fryer Adam recommended is now $160.
Love this new setup that includes Toni and Lawman!!!
I’m so glad y’all recognize there Taiwanese origins of popcorn chicken. I knew them as a Taiwanese food first, not as American
Those veggie fritters are a lot like Japanese kakiage.
I feel he's saying "collie flower" to aggravate someone on set.
I wonder if the popcorn chicken recipe would work for chicken strips
My opinion only but good fried chicken, popcorn, strips or otherwise doesn't need sauce.
I like the recipe for Gobi Manchurian. Wonder what other things I could use to sauce the fried cauliflower.
Nice fritters though I will omit the cilantro since I do not care for it.
Easy
All three are on my list to try. Thank you for great ideas!
It's the Lawman for me😍
Love the fritter recipe.
I’ve been looking for a good gobi Manchurian restaurant forever!! Thank you ATK
I love his energy at the end !!!
Can't wait to try the vegetable fritters. I have all of the ingredients on hand!
I made the popcorn chicken last night and it was delicious. I used chicken thigh meat instead and estimated on the rest of the ingredients and used a cast iron skillet to cook it. I reheated the leftovers in the oven tonight. It wasn't as crispy, but it was still good.
I don't know why I counted, but Bryan Roof said cauliflower 25 times in his 8ish minute recipe vid. Perhaps I counted because the first 14 were in the first couple minutes. Solid recipe for Gobi Manchurian that I will be trying. Thanks Bryan and ATK!
What do you do with the oil after frying the chicken?
The vegetables fritters is ok . But the Filipino version of this called “UKOY” I find it taste better. Check out Chef Cunanan UKOY recipe, it looks and taste very good 👍🏻.