Korean Popcorn Chicken
Equipment
Ingredients
Chicken
chicken thighs (diced)
450 g
egg
1 piece
flour
23 g
cornstarch
23 g
salt
3 g
black pepper
2 g
garlic powder
3 g
ginger powder
3 g
vegetable oil
500 ml
Sauce
ketchup
60 ml
soy sauce
15 ml
sesame oil
5 ml
gochujang
15 g
rice vinegar
10 ml
brown sugar
50 g
butter
28 g
Instructions
Prepare the chicken
Cut chicken thighs into 2.5 cm pieces and season with salt, pepper, garlic powder, and ginger powder.
Coat the chicken
Beat the egg and mix with flour and cornstarch to create a batter. Coat each piece of chicken thoroughly.
Heat the oil
Heat vegetable oil in a wok or deep pan to 175°C for frying.
Fry the chicken
Fry the coated chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch.
Prepare the sauce
In a small pan, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, brown sugar, and butter. Heat gently until the butter melts and sauce is smooth.
Toss chicken in sauce
Add the fried chicken to the sauce and toss quickly to coat each piece evenly.
Serve
Serve immediately while hot and crispy, optionally with rice and garnished with sesame seeds.
Original recipe
Storage
Best eaten fresh. Reheating may reduce crispiness. Sauce can be stored separately for up to 5 days.
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