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 at about 340.
  11. 11Heat oil at about 340.
  12. 12Heat oil at 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 for about 3 minutes.
  17. 17Fry for about 3 minutes.
  18. 18Fry for about 3 minutes.
  19. 19Take the chicken off to dry for a couple minutes.
  20. 20Take the chicken off to dry for a couple minutes.
  21. 21Take the chicken off to 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 lb Chicken Thighs
  • 1 lb Chicken Thighs
  • 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
  • Vegetable oil
  • Vegetable oil
  • 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 the chicken twice for maximum crispiness.