High Protein Korean Popcorn Chicken
Equipment
Ingredients
Main
chicken breast (cubed)
500 g
cornstarch
60 g
all-purpose flour
30 g
garlic (minced)
4 cloves
ginger (grated)
15 g
soy sauce
45 ml
sesame oil
15 ml
gochujang
30 g
honey
20 g
vegetable oil
500 ml
salt
5 g
black pepper
2 g
sesame seeds
10 g
green onion (sliced)
2 stalks
Instructions
Prepare the chicken
Cut chicken breast into 2cm cubes and season with salt and pepper.
Make the marinade
Combine minced garlic, grated ginger, soy sauce, sesame oil, and half of the gochujang.
Marinate the chicken
Add chicken cubes to the marinade and mix well. Let marinate for 15 minutes.
Prepare coating
Mix cornstarch and flour in a separate bowl.
Coat the chicken
Remove chicken from marinade and coat thoroughly in the cornstarch-flour mixture.
Heat the oil
Heat vegetable oil in a deep pot or wok to 175°C for frying.
Fry the chicken
Fry chicken pieces in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
Make the sauce
In a separate pan, combine remaining gochujang, honey, and a splash of water. Heat until bubbling.
Toss chicken in sauce
Add fried chicken to the sauce and toss quickly to coat evenly.
Serve
Transfer to a serving plate and garnish with sesame seeds and sliced green onions.
Original recipe
Storage
Best enjoyed fresh. Reheating in air fryer restores crispiness best.
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