Korean Popcorn Chicken

24 mins
Serves 1
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Directions

  1. 1In a bowl, combine chicken, rice wine, ginger powder, salt, and pepper. Toss and refrigerate for at least 30 minutes.
  2. 2In a bowl, combine chicken, rice wine, ginger powder, salt, and pepper. Toss and refrigerate for at least 30 minutes.
  3. 3In a bowl, combine chicken, rice wine, ginger powder, salt, and pepper. Toss and refrigerate for at least 30 minutes.
  4. 4Heat cooking oil in a frying pan.
  5. 5Heat cooking oil in a frying pan.
  6. 6Heat cooking oil in a frying pan.
  7. 7Coat chicken in cornstarch and fry in batches until golden brown and crispy.
  8. 8Coat chicken in cornstarch and fry in batches until golden brown and crispy.
  9. 9Coat chicken in cornstarch and fry in batches until golden brown and crispy.
  10. 10In a skillet, combine all sauce ingredients and stir until thickened.
  11. 11In a skillet, combine all sauce ingredients and stir until thickened.
  12. 12In a skillet, combine all sauce ingredients and stir until thickened.
  13. 13Add fried chicken to the sauce and toss to coat.
  14. 14Add fried chicken to the sauce and toss to coat.
  15. 15Add fried chicken to the sauce and toss to coat.
  16. 16Garnish with green onions and sesame seeds and serve.
  17. 17Garnish with green onions and sesame seeds and serve.
  18. 18Garnish with green onions and sesame seeds and serve.

Ingredients

  • 1 lb boneless chicken thighs
  • 1 lb boneless chicken thighs
  • 1 lb boneless chicken thighs
  • 1 tbsp rice wine
  • 1 tbsp rice wine
  • 1 tbsp rice wine
  • 2 tsp ginger powder
  • 2 tsp ginger powder
  • 2 tsp ginger powder
  • 0.5 tsp fine sea salt
  • 0.5 tsp fine sea salt
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 2 inches cooking oil
  • 2 inches cooking oil
  • 2 inches cooking oil
  • 2 tbsp finely chopped green onion
  • 2 tbsp finely chopped green onion
  • 2 tbsp finely chopped green onion
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 5 tbsp ketchup
  • 5 tbsp ketchup
  • 5 tbsp ketchup
  • 1.5 tbsp gochujang
  • 1.5 tbsp gochujang
  • 1.5 tbsp gochujang
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp dark brown sugar
  • 2 tbsp dark brown sugar
  • 2 tbsp dark brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 0.5 tsp minced garlic
  • 0.5 tsp minced garlic
  • 0.5 tsp minced garlic

Equipment

bowlspoontongsfrying panplatechopsticks