Korean Popcorn Chicken
Serves 4
Directions
- 1In a bowl, combine cubed chicken with garlic powder, onion powder, salt, black pepper, and gochugaru.
- 2Add fresh garlic using a garlic press.
- 3Grate fresh ginger into the bowl.
- 4Add two eggs and rice vinegar to the chicken mixture.
- 5Mix well until everything is evenly coated and sticky.
- 6For frying, add cornstarch and all-purpose flour directly into the same bowl and mix until evenly coated and sticky.
- 7Heat neutral oil to 350°F / 175°C in a pan.
- 8Fry chicken in batches for 7–8 minutes until golden and crispy.
- 9Transfer fried chicken to a rack.
- 10In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru.
- 11Bring the sauce to a simmer.
- 12Add butter and stir until melted, then remove from heat.
- 13Add the fried chicken directly to the sauce and toss to coat.
- 14Serve over jasmine rice.
- 15Garnish with sesame seeds and sliced green onions.
Ingredients
- 2 lb chicken thighs or breasts, cut into 1 inch cubes
- 2 eggs
- 2 tbsp rice vinegar
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp gochugaru
- 0.25 cup cornstarch
- 0.5 cup all-purpose flour
- Neutral oil
- 1.5 tbsp gochujang
- 2 tsp sesame seeds
- 3 tbsp ketchup
- 4 garlic cloves, minced
- 1.5 tbsp honey
- 3 tbsp butter
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp gochugaru
- Sesame seeds
- Green onions, sliced
Equipment
bowlgarlic pressmicroplanefrying panskimmermetal bowlspatulaphone
Tips
- You can also air fry the chicken.
- When air frying, oil the basket and spray/brush the chicken with oil. Cook at 375°F for 8 minutes, flip, and cook for 6–8 minutes more until crispy and cooked through. Work in batches.
- You can control how saucy the chicken gets by combining your desired amount of sauce with the chicken in a mixing bowl.
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