Korean Popcorn Chicken
Equipment
Ingredients
Main Ingredients
chicken breast (cubed)
500 g
potato starch
100 g
sunflower oil
500 ml
Sauce
soy sauce
60 ml
honey
45 ml
garlic (minced)
4 cloves
ginger (minced)
15 g
gochujang
30 ml
Garnish
sesame seeds
10 g
green onion (sliced)
2 stalks
Instructions
Prepare chicken
Cut chicken breast into bite-sized pieces for even cooking.
Coat chicken with starch
Toss chicken pieces in potato starch until evenly coated.
Heat oil for frying
Heat sunflower oil in a deep pot to 175°C for frying.
Fry chicken until golden
Fry coated chicken pieces in batches until golden and crispy.
Prepare sauce
Mix soy sauce, honey, minced garlic, ginger, and gochujang in a bowl.
Toss chicken in sauce
Place fried chicken in a large bowl and toss with the prepared sauce until evenly coated.
Garnish and serve
Sprinkle with sesame seeds and sliced green onions. Serve immediately.
Original recipe
Storage
Best eaten fresh. Reheating may reduce crispiness.
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