Korean Popcorn Chicken
Equipment
Ingredients
Main Ingredients
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 g
garlic powder
3 g
potato starch
80 g
Sauce Ingredients
gochujang
60 g
brown sugar
25 g
honey
40 g
rice vinegar
15 ml
ketchup
15 g
sesame oil
15 ml
garlic cloves (minced)
5 clove
butter
15 g
Instructions
Prepare the chicken
Cut the boneless chicken into 2.5 cm pieces and place in a mixing bowl.
Season the chicken
Add soy sauce, egg, salt, black pepper, and garlic powder to the chicken pieces. Mix well to coat evenly.
Coat with potato starch
Add potato starch to the seasoned chicken and toss until each piece is well coated.
Fry the chicken
Heat oil in a wok or deep pan to 175°C. Fry the coated chicken pieces in batches until golden and crispy, about 3-4 minutes per batch.
Prepare the sauce
Mince garlic cloves. In a separate pan, melt butter and sauté minced garlic until fragrant.
Make the sauce
Add gochujang, brown sugar, honey, rice vinegar, ketchup, and sesame oil to the garlic butter mixture. Stir and cook until the sauce thickens slightly.
Toss chicken in sauce
Add the fried chicken pieces to the sauce and toss quickly to coat evenly. Serve immediately.
Original recipe
Storage
Best served fresh. Reheating in air fryer maintains the crispy texture better than microwave.
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