Korean Popcorn Chicken

Serves 4
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Directions

  1. 1In a bowl, combine cubed chicken with garlic powder, onion powder, salt, black pepper, and gochugaru.
  2. 2In a bowl, combine cubed chicken with garlic powder, onion powder, salt, black pepper, and gochugaru.
  3. 3In a bowl, combine cubed chicken with garlic powder, onion powder, salt, black pepper, and gochugaru.
  4. 4Add fresh garlic using a garlic press.
  5. 5Add fresh garlic using a garlic press.
  6. 6Add fresh garlic using a garlic press.
  7. 7Grate fresh ginger into the bowl.
  8. 8Grate fresh ginger into the bowl.
  9. 9Grate fresh ginger into the bowl.
  10. 10Add two eggs and rice vinegar to the chicken mixture.
  11. 11Add two eggs and rice vinegar to the chicken mixture.
  12. 12Add two eggs and rice vinegar to the chicken mixture.
  13. 13Mix well until everything is evenly coated and sticky.
  14. 14Mix well until everything is evenly coated and sticky.
  15. 15Mix well until everything is evenly coated and sticky.
  16. 16For frying, add cornstarch and all-purpose flour directly into the same bowl and mix until evenly coated and sticky.
  17. 17For frying, add cornstarch and all-purpose flour directly into the same bowl and mix until evenly coated and sticky.
  18. 18For frying, add cornstarch and all-purpose flour directly into the same bowl and mix until evenly coated and sticky.
  19. 19Heat neutral oil to 350°F / 175°C in a pan.
  20. 20Heat neutral oil to 350°F / 175°C in a pan.
  21. 21Heat neutral oil to 350°F / 175°C in a pan.
  22. 22Fry chicken in batches for 7–8 minutes until golden and crispy.
  23. 23Fry chicken in batches for 7–8 minutes until golden and crispy.
  24. 24Fry chicken in batches for 7–8 minutes until golden and crispy.
  25. 25Transfer fried chicken to a rack.
  26. 26Transfer fried chicken to a rack.
  27. 27Transfer fried chicken to a rack.
  28. 28In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru.
  29. 29In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru.
  30. 30In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru.
  31. 31Bring the sauce to a simmer.
  32. 32Bring the sauce to a simmer.
  33. 33Bring the sauce to a simmer.
  34. 34Add butter and stir until melted, then remove from heat.
  35. 35Add butter and stir until melted, then remove from heat.
  36. 36Add butter and stir until melted, then remove from heat.
  37. 37Add the fried chicken directly to the sauce and toss to coat.
  38. 38Add the fried chicken directly to the sauce and toss to coat.
  39. 39Add the fried chicken directly to the sauce and toss to coat.
  40. 40Serve over jasmine rice.
  41. 41Serve over jasmine rice.
  42. 42Serve over jasmine rice.
  43. 43Garnish with sesame seeds and sliced green onions.
  44. 44Garnish with sesame seeds and sliced green onions.
  45. 45Garnish with sesame seeds and sliced green onions.

Ingredients

  • 2 lb chicken thighs or breasts, cut into 1 inch cubes
  • 2 lb chicken thighs or breasts, cut into 1 inch cubes
  • 2 lb chicken thighs or breasts, cut into 1 inch cubes
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 6 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fresh ginger, grated
  • 1 tbsp fresh ginger, grated
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp gochugaru
  • 1 tsp gochugaru
  • 1 tsp gochugaru
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • Neutral oil
  • Neutral oil
  • Neutral oil
  • 1.5 tbsp gochujang
  • 1.5 tbsp gochujang
  • 1.5 tbsp gochujang
  • 2 tsp sesame seeds
  • 2 tsp sesame seeds
  • 2 tsp sesame seeds
  • 3 tbsp ketchup
  • 3 tbsp ketchup
  • 3 tbsp ketchup
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 1.5 tbsp honey
  • 1.5 tbsp honey
  • 1.5 tbsp honey
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 1 tsp gochugaru
  • 1 tsp gochugaru
  • 1 tsp gochugaru
  • Sesame seeds
  • Sesame seeds
  • Sesame seeds
  • Green onions, sliced
  • Green onions, sliced
  • 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.