Korean Popcorn Chicken

Ingredients

• 1.5 lb boneless chicken (cut into 1 inch pieces)
• 4 tbsp soy sauce (divided)
• 1 egg (large)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp garlic powder
• 0.5 cup potato starch
• 0.25 cup gochujang
• 2 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp ketchup
• 1 tbsp sesame oil
• 5 garlic (cloves, minced)
• 1 tbsp butter

Steps

1. 1

   In a large bowl, combine the 1.5 lbs of chicken pieces with 2 tablespoons of soy sauce, 1 large egg, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp garlic powder. Mix well to ensure the chicken is evenly coated.

2. 2

   Add 1/2 cup of potato starch to the bowl and toss until the chicken pieces are thoroughly and thickly coated.

3. 3

   Heat oil in a deep pan or fryer. Fry the chicken pieces in batches until they are golden brown and crispy. Remove and drain on a wire rack or paper towels.

4. 4

   In a separate saucepan or skillet, melt 1 tbsp of butter over medium heat. Add the 5 minced garlic cloves and sauté until fragrant.

5. 5

   Add the remaining 2 tablespoons of soy sauce, 1/4 cup gochujang, 2 tbsp brown sugar, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp ketchup, and 1 tbsp sesame oil to the pan.

6. 6

   Whisk the sauce ingredients together and simmer over medium-low heat until the sauce thickens slightly and becomes glossy.

7. 7

   Add the fried chicken pieces to the sauce and toss until every piece is completely glazed.

8. 8

   Serve immediately, optionally garnished with sesame seeds or green onions.

Notes

For extra crispiness, you can double-fry the chicken: fry once at a lower temperature to cook through, then a second time at a higher temperature for 1-2 minutes until very crunchy.

Nutrition per serving

• main
• chicken
• Korean
• spicy
• fried chicken
• dinner
• street food