Korean popcorn chicken
Dive into the world of Korean cuisine with our popcorn chicken recipe! Quick to prepare and bursting with flavour,
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- Vegetable oil for frying
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice syrup or honey
- 2 tablespoons brown sugar
- 2 tablespoons gochujang (Korean red chilli paste)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
Prepare the Chicken:
- In a bowl, mix together the flour, cornstarch, salt, and pepper.
- Dip the chicken pieces in the beaten egg and then coat them in the flour mixture.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in batches until they are golden brown and crispy, about 4-5 minutes. Drain on paper towels.
Make the Sauce:
- Toss the fried chicken pieces in the sauce until they are well coated.
- Garnish with sesame seeds and chopped green onions.
- Serve immediately, and enjoy your delicious Korean popcorn chicken!