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Korean Popcorn Chicken
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Korean Popcorn Chicken

1 hServes 4Nutri-Score D€€
from @recipeincaption14 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (cut into 1-inch cubes)Meat900 g
  • eggs (beaten)Dairy2 pieces
  • rice vinegar (for the marinade)Pantry30 ml
  • garlic (minced)Produce6 pieces
  • fresh ginger (grated)Produce6 g
  • garlic powderSpices6 g
  • onion powderSpices5 g
  • saltSpices12 g
  • black pepper (ground)Spices2 g
  • gochugaru (optional)Spices4 g
  • cornstarchPantry30 g
  • all-purpose flourPantry60 g
  • neutral oil (for frying)Pantry1 litre
  • gochujang (for the sauce)Pantry25 g
  • sesame seeds (for the sauce)Nuts & seeds6 g
  • ketchupPantry45 ml
  • garlic (minced, for the sauce)Produce4 pieces
  • honeyPantry30 g
  • butterDairy42 g
  • rice vinegar (for the sauce)Pantry15 ml
  • soy saucePantry15 ml
  • sesame oilPantry10 ml
  • gochugaru (optional, for the sauce)Spices2 g
  • sesame seeds (for garnish)Nuts & seeds5 g
  • green onions (sliced)Produce2 pieces
  • jasmine rice (cooked, for serving)Grains300 g

per serving

Nutrition

918kcal

Carbs
75 g
Proteins
48 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Saucepan
  • Cooling rack
  • Kitchen thermometer

step by step

Method

  1. Marinate the chicken

    • In a bowl, combine the chicken with the eggs, rice vinegar, garlic, ginger and seasonings.
    • Mix well and marinate as long as you wish, ideally 1 hour.
    Step 1

  2. Coat the chicken

    • For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky.
    • For air frying: mix the cornstarch and flour in a separate bowl, then toss the chicken removed from the marinade in the dry mix, pressing lightly so it sticks.
    Step 2

  3. Fry the chicken

    • Heat the neutral oil to 175 °C.
    • Fry the chicken in batches until golden and crispy, then transfer to a rack.
    Step 3

  4. Air fry the chicken (alternative)

    • Oil the basket and spray or brush the chicken with oil.
    • Cook at 190 °C, flip, then cook more until crispy and cooked through, working in batches.
    Step 4

  5. Make the sauce

    • In a pan over medium-low heat, combine the gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil and gochugaru.
    • Bring to a simmer, add the butter and stir until melted, then remove from the heat.
    Step 5

  6. Toss the chicken in the sauce

    • Add the chicken directly to the sauce and toss, or combine your desired amount of sauce with the chicken in a mixing bowl to control how saucy it gets.
    Step 6

  7. Serve

    • Serve over jasmine rice, garnished with sesame seeds and green onions.
    Step 7
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