Crispy Korean Popcorn Chicken

Serves 1
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Directions

  1. 1Cut the chicken thighs into bite-sized pieces.
  2. 2Cut the chicken thighs into bite-sized pieces.
  3. 3Cut the chicken thighs into bite-sized pieces.
  4. 4Season the chicken with salt, pepper, and chicken bouillon powder.
  5. 5Season the chicken with salt, pepper, and chicken bouillon powder.
  6. 6Season the chicken with salt, pepper, and chicken bouillon powder.
  7. 7Add an egg to the chicken and mix well.
  8. 8Add an egg to the chicken and mix well.
  9. 9Add an egg to the chicken and mix well.
  10. 10Dredge the chicken pieces in a mixture of flour, cornstarch, and baking powder.
  11. 11Dredge the chicken pieces in a mixture of flour, cornstarch, and baking powder.
  12. 12Dredge the chicken pieces in a mixture of flour, cornstarch, and baking powder.
  13. 13Fry the coated chicken in hot oil until golden brown and crispy.
  14. 14Fry the coated chicken in hot oil until golden brown and crispy.
  15. 15Fry the coated chicken in hot oil until golden brown and crispy.
  16. 16Remove the fried chicken from the oil using a strainer.
  17. 17Remove the fried chicken from the oil using a strainer.
  18. 18Remove the fried chicken from the oil using a strainer.
  19. 19In a separate pan, combine soy sauce, chili flakes, gochujang, and honey to create the sauce.
  20. 20In a separate pan, combine soy sauce, chili flakes, gochujang, and honey to create the sauce.
  21. 21In a separate pan, combine soy sauce, chili flakes, gochujang, and honey to create the sauce.
  22. 22Mix the sauce until it begins to bubble.
  23. 23Mix the sauce until it begins to bubble.
  24. 24Mix the sauce until it begins to bubble.
  25. 25Add the fried chicken to the sauce and toss to coat evenly.
  26. 26Add the fried chicken to the sauce and toss to coat evenly.
  27. 27Add the fried chicken to the sauce and toss to coat evenly.
  28. 28Transfer the coated chicken to a serving plate.
  29. 29Transfer the coated chicken to a serving plate.
  30. 30Transfer the coated chicken to a serving plate.
  31. 31Prepare the supreme sauce by adding sugar to a squeeze bottle with a white sauce (likely mayonnaise or similar).
  32. 32Prepare the supreme sauce by adding sugar to a squeeze bottle with a white sauce (likely mayonnaise or similar).
  33. 33Prepare the supreme sauce by adding sugar to a squeeze bottle with a white sauce (likely mayonnaise or similar).
  34. 34Shake the supreme sauce to mix.
  35. 35Shake the supreme sauce to mix.
  36. 36Shake the supreme sauce to mix.
  37. 37Drizzle the supreme sauce over the chicken.
  38. 38Drizzle the supreme sauce over the chicken.
  39. 39Drizzle the supreme sauce over the chicken.
  40. 40Garnish with fresh parsley.
  41. 41Garnish with fresh parsley.
  42. 42Garnish with fresh parsley.

Ingredients

  • chicken thighs
  • chicken thighs
  • chicken thighs
  • salt and pepper
  • salt and pepper
  • salt and pepper
  • chicken bouillon powder
  • chicken bouillon powder
  • chicken bouillon powder
  • egg
  • egg
  • egg
  • flour
  • flour
  • flour
  • cornstarch
  • cornstarch
  • cornstarch
  • baking powder
  • baking powder
  • baking powder
  • soy sauce
  • soy sauce
  • soy sauce
  • chili flakes
  • chili flakes
  • chili flakes
  • gochujang
  • gochujang
  • gochujang
  • honey
  • honey
  • honey
  • sugar
  • sugar
  • sugar
  • parsley
  • parsley
  • parsley

Equipment

bowltongsfrying panstrainersqueeze bottle

Tips

  • This is Korean Supreme Chicken! Crispy, sweet-and-spicy yangnyeom chicken paired with homemade supreme sauce is absolutely irresistible.
  • I made it popcorn chicken style, so you can keep enjoying bite after bite!