Korean Popcorn Chicken

Serves 1
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Directions

  1. 1Start with chicken, add your egg, corn starch and flour and the spices listed below.
  2. 2Start with chicken, add your egg, corn starch and flour and the spices listed below.
  3. 3Start with chicken, add your egg, corn starch and flour and the spices listed below.
  4. 4Mix that together.
  5. 5Mix that together.
  6. 6Mix that together.
  7. 7For the sauce, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, brown sugar.
  8. 8For the sauce, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, brown sugar.
  9. 9For the sauce, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, brown sugar.
  10. 10Heat oil to about 340.
  11. 11Heat oil to about 340.
  12. 12Heat oil to about 340.
  13. 13Add your chicken to the hot oil.
  14. 14Add your chicken to the hot oil.
  15. 15Add your chicken to the hot oil.
  16. 16Fry the chicken for about 3 minutes.
  17. 17Fry the chicken for about 3 minutes.
  18. 18Fry the chicken for about 3 minutes.
  19. 19Remove chicken and let it dry for a couple minutes.
  20. 20Remove chicken and let it dry for a couple minutes.
  21. 21Remove chicken and let it dry for a couple minutes.
  22. 22Return the chicken to the oil for another minute or two for maximum crispiness.
  23. 23Return the chicken to the oil for another minute or two for maximum crispiness.
  24. 24Return the chicken to the oil for another minute or two for maximum crispiness.
  25. 25Add a little bit of butter to a new pan.
  26. 26Add a little bit of butter to a new pan.
  27. 27Add a little bit of butter to a new pan.
  28. 28Add your sauce mixture to the pan.
  29. 29Add your sauce mixture to the pan.
  30. 30Add your sauce mixture to the pan.
  31. 31Let the sauce come up to a light bubble on low heat.
  32. 32Let the sauce come up to a light bubble on low heat.
  33. 33Let the sauce come up to a light bubble on low heat.

Ingredients

  • 1 lb Chicken Thighs (1 inch dice)
  • 1 lb Chicken Thighs (1 inch dice)
  • 1 lb Chicken Thighs (1 inch dice)
  • 1 egg
  • 1 egg
  • 1 egg
  • 3 Tbsp Flour
  • 3 Tbsp Flour
  • 3 Tbsp Flour
  • 3 Tbsp Cornstarch
  • 3 Tbsp Cornstarch
  • 3 Tbsp Cornstarch
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • Vegetable oil for frying
  • Vegetable oil for frying
  • Vegetable oil for frying
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 0.25 cup ketchup
  • 1 Tbsp soy sauce (low sodium)
  • 1 Tbsp soy sauce (low sodium)
  • 1 Tbsp soy sauce (low sodium)
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 Tbsp gochujang
  • 1 Tbsp gochujang
  • 1 Tbsp gochujang
  • 2 tsp rice vinegar
  • 2 tsp rice vinegar
  • 2 tsp rice vinegar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter

Equipment

new pan

Tips

  • Fry chicken twice for maximum crispiness.