Sticky Korean Popcorn Chicken

Ingredients

• 1.5 lb chicken breast or thighs (cut into bite-sized pieces)
• 1 tbsp dark soy sauce (use tamari for gluten-free)
• 1 tsp garlic powder
• 0.5 cup cornstarch (for dredging)
• neutral oil (for frying)
• 2 tbsp gochujang (Korean chili sauce)
• 2 tbsp brown sugar
• sesame seeds (for garnish)

Steps

1. 1

   Season the bite-sized chicken pieces with dark soy sauce and garlic powder.

2. 2

   Dredge the seasoned chicken in cornstarch until fully coated.

3. 3

   Heat oil in a pan or fryer and fry the chicken for 4-6 minutes until cooked through.

4. 4

   Remove the chicken from the oil and let it rest for 3 minutes.

5. 5

   Fry the chicken a second time for 1 minute to achieve maximum crispiness.

6. 6

   In a separate pan, combine gochujang and brown sugar to create the sauce.

7. 7

   Toss the double-fried chicken in the sauce until evenly coated.

8. 8

   Garnish with sesame seeds before serving.

Notes

The recipe mentions it can be made gluten-free; ensure the soy sauce and gochujang used are certified gluten-free versions.

Nutrition per serving

• fried chicken
• popcorn chicken
• Korean
• spicy
• snack
• main
• gluten-free option