Korean Popcorn Chicken
Crispy Korean-style popcorn chicken with a sweet and spicy sauce, perfect for snacking or as a side dish.
Maker: Zach Olson 👨🏻🍳
From: Instagram(view original)
Prep Time
15 min
Cook Time
20 min
Servings
Recipe details are AI-assisted from Zach Olson 👨🏻🍳. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
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Cooking context
35 min estimated total time for 4 servings.
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Ingredients
- 1 lb chicken
- 1 egg
- 3 tbsp flour
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- vegetable oil
- 1/4 cup ketchup
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp gochujang
- 2 tsp rice vinegar
- 1/4 cup brown sugar
- 2 tbsp butter
Instructions
- 1Prepare the chicken by cutting it into 1-inch dice.
- 2In a bowl, whisk together the egg, flour, cornstarch, salt, pepper, garlic powder, and ginger powder.
- 3Add the chicken to the bowl and toss to coat with the egg mixture.
- 4Heat the vegetable oil in a deep frying pan or a deep fryer to 350°F.
- 5Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
- 6Drain the chicken on paper towels.
- 7For the sauce, whisk together the ketchup, soy sauce, sesame oil, gochujang, rice vinegar, and brown sugar in a saucepan.
- 8Add the butter to the sauce and whisk until melted over low heat.
- 9Bring the sauce to a simmer and cook for about 2-3 minutes, or until it thickens slightly.
- 10Serve the fried chicken with the sauce, garnished with toasted sesame seeds and chopped green onions if desired.