Comté & sesame popcorn chicken with spicy plum ketchup

Comté & sesame popcorn chicken with spicy plum ketchup

Recipe by: Rosie French

40 mins

This popcorn chicken makes a perfect indulgent canape or family party food. The crispy chicken skin and Comté sprinkle adds extra texture and an umami hit that will have everyone coming back for more.



  • 400g boneless skin on chicken thighs
  • 1 egg
  • 75g panko breadcrumbs
  • 1tbsp sesame seeds
  • 1tbsp dried oregano
  • 50g comté (I used 24 month aged) + extra to serve
  • Salt & pepper
  • Vegetable oil to fry
  • 4 plums
  • 2 tbsps sugar
  • 1 scotch bonnet chilli
  • de-seeded and finely diced
  • 1 tbsp tomato puree
  • 1 tbsp red wine vinegar
  • 80ml water

Preheat the oven to 180ºC. Remove the skin from the chicken thighs and place skin side down on a foil lined tray. Salt the inside of the skins generously and place in the oven to crisp up for 30-40 minutes. 

Cut the chicken thighs into bite-size chunks. Whisk the egg in a shallow bowl and in another add the panko, oregano, sesame seeds, grated comte, salt and pepper. Toss the chicken in the beaten egg then in the seasoned panko until well coated. 

Stone the plums and roughly chop. Add to a saucepan with the rest of the ingredients, cover and bring to a simmer over a low heat, stirring occasionally and mashing the plums with the back of the spoon. After 15-20 minutes the plum ketchup should be thick and glossy. Remove from the heat to cool.     

Remove the chicken skin from the oven and leave it to cool and crisp. Roughly chop and mix with some more of the grated comte. 

Heat a few inches of vegetable oil in a heavy based pan then fry the chicken in batches for 8-10 minutes, turning as it fries, until golden brown and cooked through. Remove to a tray lined with kitchen towel until all the chicken is cooked.

Serve the popcorn chicken on a platter and scatter over the crispy chicken skin and comte, serve with the plum ketchup to the side for dipping.

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