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Crispy Korean Popcorn Chicken with Supreme Sauce
1 hServes 4Nutri-Score D€€
D
1 h
1 hCrispy Korean Popcorn Chicken with Supreme Sauce
what you need
Ingredients
chicken thigh (boneless, cut into bite-sized popcorn pieces)Meat600 g
saltSpices5 g
black pepper (ground)Spices2 g
garlic (grated)Produce3 pieces
ginger (grated)Produce10 g
soy saucePantry15 ml
cooking winePantry15 ml
egg (beaten)Dairy1 piece- potato starchPantry120 g
- all-purpose flourPantry60 g
- frying oil (for deep frying)Pantry1 litre
- gochujangPantry30 g
gochugaruSpices10 g- ketchupPantry60 ml
honeyPantry40 g- brown sugarPantry20 g
- rice syrupPantry20 ml
- soy saucePantry15 ml
- garlic (minced)Produce3 pieces
- sesame oilPantry10 ml
waterOther40 ml
sesame seeds (toasted)Nuts & seeds5 g
per serving
Nutrition
573kcal
- Carbs
- 44 g
- Proteins
- 26 g
- Fat
- 33 g
what you’ll use
Tools
Mixing bowl ×2
Deep fryer
Saucepan
Slotted spoon- Cooling rack
step by step
Method
- Step 1
Marinate the chicken
- Cut the chicken thigh into bite-sized popcorn pieces.
- Mix with salt, black pepper, grated garlic, grated ginger, soy sauce, cooking wine and the beaten egg.
- Let rest so the flavors absorb.
- Step 2
Coat the chicken
- Combine the potato starch and all-purpose flour in a bowl.
- Toss each chicken piece in the starch mixture until fully and evenly coated.
- Shake off the excess coating.
- Step 3
Fry the popcorn chicken
- Heat the frying oil to about 170 °C.
- Fry the chicken pieces in batches until golden and cooked through.
- Drain on a cooling rack.
- Step 4
Make the supreme sauce
- In a saucepan, combine gochujang, gochugaru, ketchup, honey, brown sugar, rice syrup, soy sauce, minced garlic, sesame oil and water.
- Simmer gently, stirring, until the sauce thickens and turns glossy.
- Step 5
Coat and serve
- Toss the hot fried chicken in the supreme sauce until evenly glazed.
- Sprinkle with toasted sesame seeds and serve immediately.
most cooked first