Imported from Instagram

Korean-Inspired Gochujang Popcorn Chicken

Name: Korean-Inspired Gochujang Popcorn Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 lb boneless, skinless chicken thighs (Cut into bite-sized pieces); 1 egg; 1 tsp garlic powder; 0.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp gochugaru (Korean red pepper flakes) (Use 1/2 to 1 teaspoon); 0.5 cup cornstarch; 0.25 cup all-purpose flour; 0.333 cup sparkling water (Use enough to create a slightly thick but loose batter); neutral oil (For frying; about 2 inches in the pot); 3 tbsp gochujang; 2 tbsp honey; 1 tbsp brown sugar; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 cloves garlic (Minced); 1 tsp sesame oil; steamed rice (For serving); sesame seeds (For serving); scallions (Sliced; for serving)

Recipe by Emma Bice @ourcountertop · Instagram

Imported by Talal Jawaid on SeeMeCook

Bite-sized chicken thighs are coated in a light, crunchy cornstarch batter, fried until golden, and tossed in a sweet-and-spicy gochujang sauce. Serve it over steamed rice with sesame seeds and scallions, or enjoy it as a party appetizer.

4 servings35 minEast Asian

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Ingredients

1 lb boneless, skinless chicken thighs (Cut into bite-sized pieces)
1 egg
1 tsp garlic powder
0.5 tsp salt
0.5 tsp black pepper
0.5 tsp gochugaru (Korean red pepper flakes) (Use 1/2 to 1 teaspoon)
0.5 cup cornstarch
0.25 cup all-purpose flour
0.333 cup sparkling water (Use enough to create a slightly thick but loose batter)
neutral oil (For frying; about 2 inches in the pot)
3 tbsp gochujang
2 tbsp honey
1 tbsp brown sugar
2 tbsp soy sauce
1 tbsp rice vinegar
2 cloves garlic (Minced)
1 tsp sesame oil
steamed rice (For serving)
sesame seeds (For serving)
scallions (Sliced; for serving)

Steps

1
Place the bite-sized chicken pieces in a large bowl. Add the egg, garlic powder, salt, black pepper, and gochugaru, then mix until every piece of chicken is fully coated.
2
Add the cornstarch and all-purpose flour to the bowl, then pour in the sparkling water. Stir until a light batter forms and coats the chicken; it should be slightly thick but still loose.
3
Pour neutral oil into a pot to a depth of about 2 inches. Heat the oil to 350°F (175°C).
4
Working in batches, carefully add the battered chicken to the hot oil. Fry each batch for 4–5 minutes, until golden and crispy.
5
Transfer the fried chicken to a paper towel-lined plate or a rack to drain while you cook the remaining batches.
6
While the chicken cooks, place the gochujang, honey, brown sugar, soy sauce, rice vinegar, minced garlic, and sesame oil in a small saucepan.
7
Simmer the sauce over medium heat for 2–3 minutes, until it is slightly thickened.
8
Place the crispy chicken in a bowl and pour the sauce over it. Toss until the chicken is evenly coated.
9
Serve the sauced chicken over steamed rice and finish with sesame seeds and sliced scallions.

Notes

The source does not specify the quantity of rice, sesame seeds, or scallions; add them according to preference. Fry the chicken in batches as directed so the pieces become golden and crispy.