Korean Popcorn Chicken

Ingredients

• 1 lb boneless skinless chicken thighs (Cut into 1-inch pieces)
• 1 egg (Beaten into the chicken mixture)
• 3 tbsp all-purpose flour
• 3 tbsp cornstarch
• 0.5 tsp salt
• black pepper (Pepper, to taste)
• 1 tsp garlic powder
• 1 tsp ground ginger
• vegetable oil (For deep-frying; use enough to submerge the chicken)
• 0.25 cup ketchup
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tbsp gochujang
• 2 tsp rice vinegar
• 0.25 cup brown sugar
• 2 tbsp butter

Steps

1. 1

   Cut the chicken thighs into uniform 1-inch pieces so they cook evenly. Place them in a bowl and add the egg, flour, cornstarch, salt, black pepper, garlic powder, and ground ginger. Mix thoroughly until every piece is evenly coated in a thick, sticky batter.

2. 2

   Pour enough vegetable oil into a heavy pot or deep skillet to submerge the chicken. Heat the oil to about 340°F (170°C), checking with a thermometer before frying.

3. 3

   Carefully add the coated chicken pieces to the hot oil in batches, taking care not to overcrowd the pan or cause the oil temperature to drop sharply. Fry for about 3 minutes, until the coating is set and lightly golden and the chicken is cooked through.

4. 4

   Remove the chicken with a slotted spoon or spider strainer and transfer it to a wire rack or paper towel-lined plate. Let it drain and rest for a couple of minutes while the oil returns to temperature.

5. 5

   Return the chicken to the hot oil and fry for another 1–2 minutes, until deeply golden and maximally crisp. Transfer it back to the rack or a clean paper towel-lined plate.

6. 6

   In a separate pan, melt the butter over low heat. Add the ketchup, low-sodium soy sauce, sesame oil, gochujang, rice vinegar, and brown sugar, and stir until combined.

7. 7

   Let the sauce heat over low heat until it reaches a gentle bubble, stirring occasionally. It should look glossy and slightly thickened; do not let it scorch or boil vigorously.

8. 8

   Add the fried chicken to the warm sauce and toss until every piece is evenly glazed. Serve immediately while the coating is crisp.

Notes

For the crispiest result, fry the chicken twice as directed and avoid overcrowding the pan. The transcript does not explicitly state the final tossing step, but the sauce is intended to coat the fried chicken. Serve immediately; the coating will soften as it sits in the sauce.

Nutrition per serving

• main
• Korean-inspired
• fried
• chicken
• spicy
• takeout-style
• crispy