Korean Popcorn Chicken
Ryan Miller cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Jasen Baird on SeeMeCook
Crispy, bite-sized chicken coated in potato starch and glazed with a sweet, spicy Korean sauce made with gochujang, honey, soy sauce, garlic, and sesame oil. The source provides the ingredients but not the complete cooking instructions, so frying and sauce-preparation details are reconstructed.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 65 g
- 50 g
- 3 g
- 1 g
- 3 g
- 80 g
- 70 g
- 25 g
- 40 g
- 15 g
- 17 g
- 14 g
- 15 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 1.09 kg before cooking, which is about 275 g per serving.
Steps
Cut the boneless chicken into approximately 1-inch pieces. Pat the pieces dry with paper towels so the coating adheres well.
In a bowl, combine the chicken, soy sauce, egg, salt, black pepper, and garlic powder. Toss thoroughly until every piece is evenly seasoned and coated. Let stand for 10 to 15 minutes while you prepare the frying station.
Place the potato starch in a separate shallow bowl. Add the seasoned chicken pieces a few at a time and toss until they are completely covered in a dry, even coating. Shake off excess starch.
Pour neutral oil into a heavy pot or deep fryer, leaving plenty of headroom. Heat it to 350°F (180 °C) (175°C (350 °F)). Prepare a wire rack set over a baking sheet for draining the fried chicken.
Add the coated chicken to the hot oil in batches without overcrowding the pot. Fry for about 4 to 6 minutes per batch, turning occasionally, until crisp and golden and the thickest pieces reach 165°F (74 °C) (74°C (165 °F)) internally.
Transfer the fried chicken to the wire rack. Allow the oil to return to 350°F (180 °C) (175°C (350 °F)) before frying the remaining batches.
For the glaze, melt the butter in a large skillet or saucepan over medium heat. Add the minced garlic and cook for about 30 to 60 seconds, stirring, until fragrant but not browned.
Add the gochujang, brown sugar, honey, rice vinegar, ketchup, and sesame oil. Stir continuously until the ingredients are combined and the sauce is glossy and gently bubbling, about 2 to 3 minutes.
Add the fried chicken to the skillet and toss until every piece is evenly coated with the glaze. Cook for 1 to 2 minutes more, just until the coating is sticky and heated through.
Serve immediately while the chicken is crisp. Add optional garnishes such as sliced scallions or sesame seeds if desired.
Notes
The post supplies the ingredient list but does not include written cooking steps. Frying oil, frying temperature, and garnishes were not specified and are provided as practical reconstruction. For the crispiest result, avoid overcrowding the oil and serve immediately.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 550
- Protein
- 40 g
- Carbs
- 43 g
- Fat
- 24 g
- Fiber
- 1 g
Where the calories come from
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