Korean Popcorn Chicken
Crispy Korean-style popcorn chicken tossed in a sweet and spicy gochujang sauce, finished with sesame seeds and spring onions.
Equipment
Ingredients
Chicken
chicken breast (bite-sized pieces)
600 g
soy sauce
60 ml
egg
1 piece
salt
3 g
black pepper
0.5 g
garlic powder
3 g
potato starch
80 g
Sauce
gochujang
60 g
honey
40 g
rice vinegar
15 ml
ketchup
15 g
sesame oil
15 ml
garlic (minced)
5 piece
Topping
spring onions
2 piece
sesame seeds
10 g
Instructions
Prepare the chicken
Cut chicken breast into bite-sized pieces and place in a bowl.
Marinate the chicken
Add soy sauce, egg, salt, black pepper, and garlic powder to the chicken. Mix well to coat evenly.
Coat the chicken
Add potato starch to the marinated chicken and toss until each piece is well coated.
Prepare the sauce
Mix gochujang, honey, rice vinegar, ketchup, sesame oil, and minced garlic in a bowl until smooth.
Fry the chicken
Heat oil in a wok or pan and fry the coated chicken pieces until golden and crispy.
Coat with sauce
Toss the fried chicken in the prepared sauce until evenly coated.
Garnish and serve
Sprinkle with sesame seeds and chopped spring onions. Serve immediately while hot.
Original recipe
Storage
Best enjoyed fresh. Reheat in air fryer to maintain crispiness.
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