Korean Popcorn Chicken
Equipment
Ingredients
Chicken
chicken thighs or breasts (cubed_1_inch)
900 g
eggs
2 pcs
rice vinegar
30 ml
garlic cloves (minced)
6 pcs
fresh ginger (grated)
15 g
garlic powder
2 tsp
onion powder
2 tsp
salt
2 tsp
black pepper
1 tsp
gochugaru
1 tsp
cornstarch
30 g
all-purpose flour
60 g
neutral oil
500 ml
Sauce
gochujang
23 g
sesame seeds
2 tsp
ketchup
45 g
garlic cloves (minced)
4 pcs
honey
22 g
butter
42 g
rice vinegar
15 ml
soy sauce
15 ml
sesame oil
5 ml
gochugaru
1 tsp
Garnish
sesame seeds
1 tsp
green onions (sliced)
2 pcs
Instructions
Marinate the chicken
Combine chicken with eggs, vinegar, garlic, ginger, and seasonings in a bowl. Mix well and let marinate.
Coat the chicken for frying
Add cornstarch and flour directly into the marinade bowl and mix until chicken is evenly coated and sticky.
Fry the chicken
Heat neutral oil to 175°C and fry chicken in batches for 7-8 minutes until golden and crispy.
Prepare the sauce
In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru. Bring to a simmer, add butter and stir until melted.
Toss chicken in sauce
Add the fried chicken directly to the sauce and toss to coat evenly, or combine in a mixing bowl for portion control.
Garnish and serve
Serve over jasmine rice and garnish with sesame seeds and sliced green onions.
Original recipe
Storage
Best enjoyed fresh. Reheating may reduce crispiness
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