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Chef Adam Taburas Tako Popcorn

Cooking Hawaiian Style's very own Chef Adam Tabura joins us with more amazing recipes including this easy-to-make tako (octopus) popcorn with a kim chee aioli.  Chef Tabura continues to amaze me with his culinary creations.
Posted By: Adam Tabura
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer, Side Dish, Snack
Cuisine Hawaiian Seafood Recipes, Seafood
Servings 1 Serving
Calories 14721 kcal


  • 2 lbs. fresh Octopus (tako/he’e), cleaned and chopped thin
  • 4 cups flour, for dusting
  • salt to taste
  • pepper to taste
  • 1/4 cup lechon spice, (the spice rack)
  • 6-7 cups canola oil (for deep frying)

Kim Chee Aioli

  • ½ cup kim chee, squeezed dry
  • ½ tablespoon garlic, minced
  • ½ cup mayonnaise
  • 1 tablespoon calamansi or lemon juice
  • 1/2 tablespoon fresh parsley, chopped fine


  • Mix flour, salt, pepper and lechon spice well. This is your breading for tako.
  • Heat oil in a wok or large frying pan.
  • Place flour in brown paper bag along with small amount of chopped tako.
  • Close bag and shake until tako is covered in seasoned flour.
  • Remove tako from bag leaving excess flour in bag. ( I use a screened bowl to shake excess flour off).
  • Once oil is around 350 degrees, place breaded tako in oil and cook for 3-4 minutes or until golden brown.

How To Serve:

  • Drain well before serving. Serve with kim chee aioli.

Kim Chee Aioli

  • Mix all ingredients well.
  • Serve with popcorn tako.


Calories: 14721kcalCarbohydrates: 420gProtein: 188gFat: 1383gSaturated Fat: 106gCholesterol: 453mgSodium: 2933mgPotassium: 3710mgFiber: 14gSugar: 6gVitamin A: 1608IUVitamin C: 55mgCalcium: 556mgIron: 71mg
Keyword OC16, chef, adam, tabura, tako, octopus, popcorn, hawaii, hawaiian appetizer, popcorn tako recipe, easy hawaiian recipes, popcorn tako, seafood recipe
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