Crispy Popcorn Chicken with Kimchi Mayo

Ingredients

• 500 g boneless, skin-on chicken meat (Chicken thighs were used; chicken tenders or breasts may also be used. Cut into bite-sized cubes.)
• 3 garlic (Smashed cloves)
• 1 egg white
• 1 tbsp Korean soy sauce
• 1.5 tbsp sesame oil
• 0.5 tsp white pepper powder
• 1 tbsp cornstarch
• salt (A sprinkle, to taste)
• 1 tbsp cooking oil (For caramelizing the kimchi)
• 2 tbsp kimchi (Finely chopped)
• 2 tbsp kimchi juice
• 1 tbsp sugar (Use less initially and adjust to taste)
• 1 tbsp Korean hot pepper flakes (Use less initially and adjust to taste)
• lime juice (A squeeze, to taste)
• 4 tbsp mayonnaise (Add gradually and adjust to taste)
• 1 large sheet nori seaweed
• 1 tbsp untoasted white sesame seeds
• 7 tbsp tapioca starch (Use 7–8 tbsp or more if needed for coating)
• canola oil (For frying)

Steps

1. 1

   Cut the chicken into bite-sized cubes. Add the smashed garlic, egg white, Korean soy sauce, sesame oil, white pepper, cornstarch, and a sprinkle of salt. Mix thoroughly so the chicken is evenly coated, then refrigerate for 1 hour.

2. 2

   Heat 1 tablespoon of oil in a small pan. Add the finely chopped kimchi and fry it until caramelized, which helps reduce its raw, funky flavor.

3. 3

   Add the sugar and kimchi juice to the caramelized kimchi. Reduce the mixture, then allow it to cool before combining it with the remaining kimchi-mayo ingredients.

4. 4

   In a bowl, combine the cooled kimchi mixture with the hot pepper flakes, lime juice, and mayonnaise. Taste and adjust with additional sugar, salt, or lime juice as needed. The kimchi's tanginess and umami should lead, with only a little sweetness for balance.

5. 5

   Using tongs, toast the nori seaweed over the lowest flame until crispy.

6. 6

   Toast the sesame seeds in a small pan until lightly golden.

7. 7

   Blend the toasted nori and sesame seeds into a fine powder, then set the sprinkle aside.

8. 8

   Spread 7 tablespoons of tapioca starch over a large tray, reserving additional starch if needed. Add the marinated chicken cubes and coat them thoroughly, separating the pieces so they do not clump together.

9. 9

   Let the coated chicken rest for 10 minutes.

10. 10

    Heat canola oil in a wok over medium heat. Test the oil with a chopstick; bubbles forming around it indicate that the oil is ready.

11. 11

    Add the chicken pieces to the oil, shaking off excess starch if necessary. Fry until the cubes are lightly golden, then remove them from the oil.

12. 12

    Skim out any small bits from the oil if needed, then increase the heat to medium-high for 1–2 minutes.

13. 13

    Return the chicken to the oil and fry it a second time for extra crispness. Remove it once golden brown.

14. 14

    Immediately toss the hot chicken with the nori-sesame sprinkle in a large bowl.

15. 15

    Serve immediately with the kimchi mayonnaise. The source also suggests serving it with an ice-cold beer for adults.

Notes

Kimchi and mayonnaise vary in salt, sugar, and acidity. Start with less sugar, salt, and lime, then taste and adjust. Caramelizing the kimchi tones down its funky smell and raw taste. The source does not specify an exact oil quantity for frying.

Nutrition per serving

• main
• fried
• Korean-inspired
• crispy
• chicken
• spicy
• umami
• quick meal