Korean Popcorn Chicken

Serves 1
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Directions

  1. 1Start with your chicken, add your egg, corn starch and flour and the spices listed below. Mix that together.
  2. 2Start with your chicken, add your egg, corn starch and flour and the spices listed below. Mix that together.
  3. 3Start with your chicken, add your egg, corn starch and flour and the spices listed below. Mix that together.
  4. 4For the sauce, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, brown sugar.
  5. 5For the sauce, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, brown sugar.
  6. 6For the sauce, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, brown sugar.
  7. 7Heat oil to about 340 degrees Fahrenheit and add your chicken.
  8. 8Heat oil to about 340 degrees Fahrenheit and add your chicken.
  9. 9Heat oil to about 340 degrees Fahrenheit and add your chicken.
  10. 10Fry the chicken for about 3 minutes.
  11. 11Fry the chicken for about 3 minutes.
  12. 12Fry the chicken for about 3 minutes.
  13. 13Take the chicken off to dry for a couple minutes.
  14. 14Take the chicken off to dry for a couple minutes.
  15. 15Take the chicken off to dry for a couple minutes.
  16. 16Return the chicken to the oil for another minute or two for maximum crispiness.
  17. 17Return the chicken to the oil for another minute or two for maximum crispiness.
  18. 18Return the chicken to the oil for another minute or two for maximum crispiness.
  19. 19Add a little bit of butter to a new pan.
  20. 20Add a little bit of butter to a new pan.
  21. 21Add a little bit of butter to a new pan.
  22. 22Add your sauce mixture to the pan.
  23. 23Add your sauce mixture to the pan.
  24. 24Add your sauce mixture to the pan.
  25. 25Let the sauce come up to a light bubble on low heat.
  26. 26Let the sauce come up to a light bubble on low heat.
  27. 27Let 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
  • 0 Vegetable oil for frying
  • 0 Vegetable oil for frying
  • 0 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

pan

Tips

  • Fry the chicken twice for maximum crispiness.
Korean Popcorn Chicken | Clip Recipe