Sticky Korean Popcorn Chicken
About 55mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 3The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Sticky Korean Popcorn Chicken
About 55mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 3The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Pat chicken dry, cut into 1-2 inch cubes, mix with all marinade ingredients, and let sit for 20-30 minutes.
- 2Combine all coating ingredients and toss the chicken pieces in the flour mix, coating evenly.
- 3Heat oil to 350F. Fry the chicken poppers in batches, frying for 5-6 minutes.
- 4Remove the poppers and place on a wire rack for 3 minutes. Then return them to the oil and fry again for 1 minute.
- 5Bring glaze ingredients to a simmer on medium-low heat, stir in the slurry, and cook until thick and glossy.
- 6Toss the fried chicken in the sticky glaze and garnish with sesame seeds and green onion.
Ingredients
- 2 large chicken breast, skinless, boneless, cut into 1-2 inch cubes
- 1 egg
- 1 tsp dark soy sauce
- 1 tbsp rice vinegar
- 2 clove garlic, grated
- 1 tsp ginger, grated
- 1/2 tsp black pepper
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp gochujang
- 1/2 cup honey
- 2 tbsp brown sugar
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp ketchup
- 3-4 clove garlic, minced
- 1 tbsp ginger, grated
- 1 tsp sesame oil
- 2 tbsp unsalted butter
- 2 tsp cornstarch
- 2 tbsp cold water
Equipment
mixing bowlwhiskwire rackcast iron skillettongs
Tips
- Can be made gluten-free.
- Alternative to dark soy sauce is regular soy sauce.
