Description
Korean Popcorn Chicken is sticky, spicy, tangy and crunchy. Inspired by the hyper-famous Korean street snack, Dakgangjeong, boneless chicken is deep fried and tossed in a sweet, sour and spicy sauce that makes every bite super addictive. Super YUM!
Please enable JavaScript in your browser to complete this form.
Ingredients
500gramsChicken Thighs, boneless and skinless , cut into 1 1/2 inch pieces
1teaspoonGarlic, minced
1/2teaspoonSalt
1/2cupCornflour
1 1/2 2cupsOil , for Frying
For the Sauce:
1/4cupKetchup
2tablespoonsSoy Sauce
1/2teaspoonGinger, minced or grated
1tablespoonRice Vinegar
2tablespoonsBira Hot Sauce
Toasted sesame seeds and chopped parsley or green onions, for topping
Instructions
- Pat the chicken pieces dry with a kitchen towel to make sure there is no moisture on them. In a bowl, mix together chicken, salt and garlic and set aside for 10 minutes. Add cornflour to the chicken and coat well.
- Heat oil in a pan to medium high heat or till it reaches 350°F (177°C). You can test the oil by adding a tiny piece of chicken to it. The chicken should immediately float to the top and bubbles should form on the surface of the oil. Add the chicken pieces to the hot oil, making sure not to overcrowd. Fry till the chicken is golden brown and cooked from inside. Remove on kitchen towels to absorb extra oil and set aside.
- Start making the sauce while the chicken in frying. To make the sauce, add ketchup, soy sauce, ginger, vinegar and Bira’s hot sauce to a pan and mix well. Simmer the sauce for 3-4 minutes till everything’s well combined and the sauce thickens slightly. Add the fried chicken pieces to the sauce and coat well. Add a splash of water if the sauce is too thick. Top with sesame seeds and parsley or green onions and serve hot.
Notes
2. Cutting chicken: Chicken popcorn is usually prepared with small bite sized pieces of chicken. 1 inch sized chicken cubes are ideal.
6. Oil temperature: Ensure the oil is at
350F/ 177C for frying the chicken. This temperature is ideal for perfectly cooked crispy chicken.
8. Make these in advance: You can also make these ahead by frying them once and storing them for a couple of hours. When ready to serve, heat the oil to about 400F/204C and flash fry the chicken cubes for the second time for just a minute. This will give it a super crispy coating and all have to do is toss it in the seasoning before serving and you’ll have hot chicken popcorn ready to go.
Nutrition
Calories: 360kcal, Carbohydrates: 20g, Protein: 22g, Fat: 21g, Saturated Fat: 6g, Cholesterol: 123mg, Sodium: 1199mg, Potassium: 332mg, Fiber: 1g, Sugar: 4g, Vitamin A: 174IU, Vitamin C: 6mg, Calcium: 10mg, Iron: 1mg
Like this recipe? Rate and comment below!
