Main
Korean Popcorn Chicken
50 minServes 4Nutri-Score D€€
D
50 min
50 minKorean Popcorn Chicken
what you need
Ingredients
boneless skinless chicken thighs (cut into bite-sized pieces)Meat500 g
eggDairy1 piece
saltSpices2.5 g
black pepper (ground)Spices1 g
garlic powderSpices3 g
ginger powderSpices1 g
chicken bouillonPantry2 g- cornstarchPantry40 g
- all-purpose flourPantry24 g
butterDairy21 g
garlic (minced)Produce2 pieces- gochujangPantry22 g
- ketchupPantry45 g
soy saucePantry15 ml- light brown sugarPantry24 g
honeyPantry21 g- rice vinegarPantry10 ml
- sesame oilPantry5 ml
toasted sesame seeds (toasted)Nuts & seeds5 g
green onions (sliced)Produce2 pieces- frying oil (for deep frying)Pantry1 litre
per serving
Nutrition
280kcal
- Carbs
- 20 g
- Proteins
- 16 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl ×2
Deep fryer
Frying pan
Kitchen thermometer
Slotted spoon
step by step
Method
- Step 1
Season the chicken
- In a bowl, combine the chicken with the egg, salt, black pepper, garlic powder, ginger powder and chicken bouillon.
- Mix well and let rest.
- Step 2
Coat the chicken
- Add the cornstarch and all-purpose flour to the chicken.
- Toss until evenly coated.
- Step 3
First fry
- Heat the frying oil to 160–165 °C.
- Fry the chicken until cooked through.
- Let rest for 2–3 minutes.
- Step 4
Second fry
- Heat the oil to 180 °C.
- Fry the chicken again until golden and crispy.
- Step 5
Make the sauce
- Melt the butter and sauté the garlic until fragrant.
- Add the gochujang, ketchup, soy sauce, light brown sugar, honey, rice vinegar and sesame oil.
- Cook until glossy.
- Step 6
Coat and garnish
- Toss the fried chicken in the sauce until evenly coated.
- Garnish with toasted sesame seeds and sliced green onions.
most cooked first