Imported from the web

Korean Popcorn Chicken

Name: Korean Popcorn Chicken
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 2 lb boneless, skinless chicken breast (Cut into bite-size pieces); 1 tbsp soy sauce (For the chicken marinade); 1 tsp garlic powder (For the chicken marinade); 0.5 tsp salt (For the chicken marinade); 0.5 tsp black pepper (For the chicken marinade); 1 cup potato starch; 0.5 cup all-purpose flour; 1 tsp garlic powder (For the coating); 0.5 tsp salt (For the coating); 0.5 tsp black pepper (For the coating); 0.875 cup cold water (Source gives a range of ¾–1 cup; add gradually to make a thick, smooth batter); oil (For frying); 3 tbsp gochujang; 3 tbsp ketchup; 3 tbsp honey; 2 tbsp brown sugar; 2 tbsp soy sauce (For the sauce); 1 tbsp rice vinegar; 1 tbsp sesame oil; 3 garlic (Cloves, grated); water (1–2 tbsp, as needed for the sauce); sesame seeds (For topping; amount not specified); green onions (Chopped, for topping; amount not specified); white rice (Cooked, for serving; amount not specified)

Recipe by platedbyyuri Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Bite-size chicken pieces are marinated, coated in a crisp batter, and fried twice for extra crunch. They are tossed in a glossy, sticky Korean-inspired sauce that balances gochujang heat with honey and brown sugar, then served over rice with sesame seeds and green onions.

4 servings65 minEast Asian

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Ingredients

2 lb boneless, skinless chicken breast (Cut into bite-size pieces)
1 tbsp soy sauce (For the chicken marinade)
1 tsp garlic powder (For the chicken marinade)
0.5 tsp salt (For the chicken marinade)
0.5 tsp black pepper (For the chicken marinade)
1 cup potato starch
0.5 cup all-purpose flour
1 tsp garlic powder (For the coating)
0.5 tsp salt (For the coating)
0.5 tsp black pepper (For the coating)
0.875 cup cold water (Source gives a range of ¾–1 cup; add gradually to make a thick, smooth batter)
oil (For frying)
3 tbsp gochujang
3 tbsp ketchup
3 tbsp honey
2 tbsp brown sugar
2 tbsp soy sauce (For the sauce)
1 tbsp rice vinegar
1 tbsp sesame oil
3 garlic (Cloves, grated)
water (1–2 tbsp, as needed for the sauce)
sesame seeds (For topping; amount not specified)
green onions (Chopped, for topping; amount not specified)
white rice (Cooked, for serving; amount not specified)

Steps

1
Cut the chicken breast into small bite-size pieces and place them in a bowl.
2
Add the marinade soy sauce, garlic powder, salt, and black pepper to the chicken. Mix well, then let it marinate for 20–30 minutes.
3
In a large bowl, combine the potato starch, flour, garlic powder, salt, and black pepper for the coating.
4
Gradually add the cold water to the dry coating mixture, mixing until a thick, smooth batter forms.
5
Add the marinated chicken to the batter and toss until every piece is evenly coated.
6
Heat frying oil to 350°F (175°C). Fry the chicken in batches until lightly golden and cooked through.
7
Transfer the fried chicken to a wire rack and let it rest for a few minutes.
8
Fry the chicken a second time for another 2–3 minutes, until golden and extra crispy. Transfer it back to the wire rack.
9
Meanwhile, add the gochujang, ketchup, honey, brown sugar, soy sauce, rice vinegar, sesame oil, and grated garlic to a large pan.
10
Cook the sauce over medium-low heat, stirring until smooth, glossy, and slightly thickened. Add 1–2 tablespoons of water if needed.
11
Add the crispy chicken to the sauce and toss until every piece is completely coated in the sticky sweet-and-spicy sauce.
12
Finish with sesame seeds and chopped green onions. Serve hot over cooked white rice.

Notes

The source does not specify quantities for frying oil, sesame seeds, green onions, or cooked rice. Marinating and the initial rack rest are included in the total time estimate.