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Korean Popcorn Chicken
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Korean Popcorn Chicken

40 minServes 3Nutri-Score D€€
from @zachs.foods31 imports2 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chicken thighs (cut into 1-inch dice)Meat450 g
  • egg (beaten)Dairy1 piece
  • flourGrains24 g
  • cornstarchPantry24 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • garlic powderSpices3 g
  • ginger powderSpices2 g
  • vegetable oil (for frying)Pantry750 ml
  • ketchupPantry60 ml
  • soy sauce (low sodium)Pantry15 ml
  • sesame oilPantry5 ml
  • gochujangPantry20 g
  • rice vinegarPantry10 ml
  • brown sugarPantry50 g
  • butterDairy28 g

per serving

Nutrition

489kcal

Carbs
35 g
Proteins
16 g
Fat
32 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan ×2
  • Stockpot
  • Slotted spoon
  • Kitchen thermometer

step by step

Method

  1. Coat the chicken

    • Cut the chicken thighs into 1-inch pieces.
    • In a bowl, combine the egg, cornstarch, flour, salt, pepper, garlic powder and ginger powder.
    • Add the chicken and mix until every piece is evenly coated.
    Step 1

  2. Mix the sauce

    • In a bowl, stir together the ketchup, soy sauce, sesame oil, gochujang, rice vinegar and brown sugar until smooth.
    Step 2

  3. First fry

    • Heat the vegetable oil in a pot to about 175 °C.
    • Fry the chicken pieces in batches until lightly golden.
    • Lift out and drain on a rack or paper towels.
    Step 3

  4. Second fry for crispiness

    • Let the chicken rest for a couple of minutes.
    • Return the pieces to the hot oil for a second fry until deeply crispy.
    • Drain again.
    Step 4

  5. Glaze the chicken

    • Melt the butter in a clean pan over low heat.
    • Pour in the sauce mixture and let it come to a light bubble.
    • Add the fried chicken and toss to coat evenly in the glaze.
    Step 5
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