Korean Popcorn Chicken
Equipment
Ingredients
Main
boneless chicken breast (cut into 2.5 cm pieces)
680 g
soy sauce
60 ml
large egg
1 piece
salt
3 g
black pepper
1.5 g
garlic powder
3 g
potato starch
100 g
gochujang
60 g
brown sugar
25 g
honey
40 g
rice vinegar
15 ml
ketchup
15 g
sesame oil
15 ml
garlic (minced)
5 clove
butter
14 g
Instructions
Prepare the chicken
Cut chicken into 2.5 cm pieces and season with soy sauce, egg, salt, pepper, and garlic powder.
Coat the chicken
Toss the seasoned chicken pieces in potato starch until well coated.
Make the sauce
Combine gochujang, brown sugar, honey, rice vinegar, ketchup, sesame oil, minced garlic, and butter in a bowl.
Fry the chicken
Fry the coated chicken pieces in batches until golden and crispy.
Toss in sauce
Add the fried chicken to the sauce and toss until evenly coated.
Original recipe
Storage
Best enjoyed fresh. Reheating in the oven restores crispiness better than the microwave.
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