Description
Crispy korean popcorn chicken delivers a flavor explosion of sweet, spicy, and tangy notes. Crunchy bites promise a delightful culinary journey you’ll savor with each mouthful.
Ingredients
Scale
- 1 lb (500 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup (125 g) cornstarch or potato starch
- ½ cup (65 g) all-purpose flour
- 2 eggs, beaten
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsps gochujang (Korean red chili paste)
- 3 tbsps soy sauce
- 3 tbsps honey (or brown sugar)
- 2 tbsps rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
- 1 tbsp cornstarch mixed with 2 tbsps water (optional for thickening)
- Sesame seeds
- Sliced green onions
- Red pepper flakes (optional for extra heat)
- Vegetable oil, for frying
Instructions
- Seasoning: Thoroughly mix minced garlic, salt, and ground black pepper with chicken, ensuring comprehensive flavor distribution.
- Coating Preparation: Dip seasoned chicken into whisked eggs, then meticulously coat with cornstarch and all-purpose flour mixture, pressing gently to create a uniform crispy shell.
- Oil Preparation: Heat vegetable oil in a deep skillet to 350°F, maintaining consistent temperature for perfect frying conditions.
- Frying Technique: Strategically fry chicken in small batches, rotating pieces to achieve uniform golden-brown exterior and ensuring internal temperature reaches 165°F, typically 3-4 minutes per batch.
- Draining Process: Transfer crispy chicken to wire rack or paper towel-lined plate, allowing excess oil to drain completely.
- Garnishing and Serving: Enhance with optional gochujang sauce or toasted sesame seeds, and pair with pickled radishes or complementary dipping sauce. Serve immediately while maintaining peak crispiness and temperature.
Notes
- Prevent Overcrowding: Keep chicken pieces separate during frying to maintain crispy texture and even golden-brown color. Overcrowded oil reduces temperature and creates soggy results.
- Temperature Precision: Use a cooking thermometer to ensure oil stays consistently at 350°F. Fluctuating temperatures lead to uneven cooking and greasy chicken.
- Egg Coating Technique: Pat chicken dry before seasoning to help egg mixture adhere better, creating a more uniform and crispier exterior coating.
- Drain Excess Oil: Place fried chicken on a wire rack instead of paper towels to prevent bottoms from becoming soggy, preserving the crispy texture throughout.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks, Dinner
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg