Korean Popcorn Chicken
15Min
4Servings
485Cal
MediumLevel
#fried#chicken#spicy#Korean
Equipment
Chef's knife
Cutting board
Mixing bowl
Deep pot
Saucepan
Tongs
Ingredients
Main
boneless chicken breast (boneless, skinless)
680 g
soy sauce
60 ml
large egg
1 piece
salt
3 g
black pepper
1 g
garlic powder
3 g
potato starch
64 g
Sauce
gochujang
60 g
brown sugar
25 g
honey
42 g
rice vinegar
15 ml
ketchup
15 g
sesame oil
15 ml
garlic cloves
5 clove
butter
14 g
Instructions
1
Prepare chicken
Cut chicken breast into 1-inch pieces and season.
2
Coat chicken
Dredge seasoned chicken pieces in potato starch until evenly coated.
3
Fry chicken
Deep fry chicken in batches until golden and crispy, about 3-4 minutes per batch.
15 min175°Ctimer 4 min
4
Prepare sauce
Mince garlic and combine all sauce ingredients in a pan.
5
Coat chicken in sauce
Toss fried chicken in the hot sauce until well coated.
Original recipe
Storage
Fridge: 2 days
Reheat: Air fryer or oven at 180°C for 5-7 minutes
Best eaten fresh. Sauce can be made ahead and stored separately.
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