Sticky Korean Popcorn Chicken

Ingredients

• 2 chicken breasts (Large, skinless and boneless; cut into 1–2 inch cubes)
• 1 egg (Large)
• 1 tsp dark soy sauce (Alternatively, use 1 tbsp regular soy sauce)
• 1 tbsp rice vinegar (For the marinade)
• 2 cloves garlic (Grated, for the marinade)
• 1 tsp ginger (Grated, for the marinade)
• 0.5 tsp black pepper (For the marinade)
• 1 cup cornstarch (For coating)
• 0.5 cup all-purpose flour (Use gluten-free flour for a gluten-free version)
• 1 tsp baking powder (For coating)
• 1 tsp garlic powder (For coating)
• 1 tsp onion powder (For coating)
• 0.5 tsp paprika (For coating)
• 1 tsp kosher salt (For coating)
• 0.5 tsp black pepper (For coating)
• neutral oil (Enough to thoroughly cover the chicken pieces for frying; amount depends on the pan. Estimated 30 g absorbed for nutrition.)
• 2 tbsp gochujang (For the glaze)
• 0.5 cup honey (For the glaze)
• 2 tbsp brown sugar (For the glaze)
• 0.25 cup soy sauce (For the glaze; use gluten-free tamari if needed)
• 1 tbsp rice vinegar (For the glaze)
• 1 tbsp ketchup (For the glaze)
• 3.5 cloves garlic (Minced; source gives 3–4 cloves)
• 1 tbsp ginger (Grated, for the glaze)
• 1 tsp sesame oil (For the glaze)
• 2 tbsp unsalted butter (For the glaze)
• 2 tsp cornstarch (For the slurry)
• 2 tbsp cold water (For the slurry)
• sesame seeds (For garnish, to taste; estimated 1 tsp)
• green onion (Sliced, for garnish, to taste; estimated 1 stalk)

Steps

1. 1

   Pat the chicken breasts dry with paper towels. Cut them into evenly sized 1–2 inch cubes so they cook at the same rate.

2. 2

   Add the cubed chicken, egg, soy sauce, rice vinegar, grated garlic, grated ginger, and black pepper to a bowl. Mix thoroughly until every piece is coated.

3. 3

   Cover and let the chicken marinate for 20–30 minutes. Keep it refrigerated if marinating longer than a few minutes.

4. 4

   While the chicken marinates, combine the cornstarch, flour, baking powder, garlic powder, onion powder, paprika, kosher salt, and black pepper in a wide bowl or shallow dish.

5. 5

   Add the marinated chicken pieces to the coating mixture. Toss thoroughly, separating the pieces as needed, until each piece is evenly and generously coated.

6. 6

   Pour enough neutral oil into a heavy pot or cast-iron skillet to thoroughly cover the chicken pieces. Heat the oil to 350°F (175°C), checking with a thermometer before frying.

7. 7

   Fry the chicken in batches, taking care not to overcrowd the pan. Fry each batch for 5–6 minutes, turning as needed, until golden and cooked through; the chicken should reach 165°F (74°C) internally.

8. 8

   Remove the fried chicken with a slotted spoon or spider and place it on a wire rack. Let it rest for 3 minutes so excess oil drains and the crust sets.

9. 9

   Return the chicken to the 350°F oil and fry for 1 additional minute, until deeply golden and extra crisp. Transfer it back to the wire rack.

10. 10

    For the glaze, combine the gochujang, honey, brown sugar, soy sauce, rice vinegar, ketchup, minced garlic, grated ginger, sesame oil, and butter in a skillet or saucepan.

11. 11

    Bring the glaze to a simmer over medium-low heat, stirring until the butter melts and the ingredients are smooth and combined.

12. 12

    In a small bowl, whisk the cornstarch and cold water together until smooth. Stir the slurry into the simmering glaze.

13. 13

    Cook the glaze over medium-low heat, stirring frequently, until it thickens and becomes glossy.

14. 14

    Add the crispy chicken to the glaze and toss until every piece is evenly coated.

15. 15

    Garnish with sesame seeds and sliced green onion. Serve immediately while the chicken is crisp and the glaze is warm.

Notes

For a gluten-free version, use gluten-free flour and gluten-free soy sauce or tamari. Fry in batches to prevent the oil temperature from dropping and to avoid uneven cooking. Serve immediately for the best crunch.

Nutrition per serving

• main
• fried
• Korean-inspired
• chicken
• spicy
• sweet-savory
• gluten-free option
• double-fried