Korean-Inspired Popcorn Chicken
"Crispy fried chicken in a sweet and spicy sauce."
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Chicken
- 1 lb chicken, boneless, skinless thighs, cut into 1 inch pieces
- 2 tablespoons rice wine vinegar
- 1 cup cornstarch
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup canola oil (for frying)
- 1 tablespoon sesame seeds, toasted
- 2 scallions, thinly sliced
-
Sauce
- 1 garlic clove, minced
- 1 teaspoon minced ginger
- 2 tablespoons gochujang (korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
directions
-
Chicken:
- Preheat canola oil in a heavy bottomed pot to 350 degrees.
- Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
- In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
-
Sauce:
- Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.
Questions & Replies
-
How do i get the recipe? -
The recipe looks great and easy to do but I'm wondering about the amount of oil. The video looks like they're frying in at LEAST 1-2 cups of oil, not the 1/2 cup that's mentioned in the recipe. I didn't realize this was a deep fried dish. Is 1/2 cup going to fry up the chicken crisp enough? -
As a type II diabetic, I use only minimal amounts of sugar. Would it work to use 1/2 Tbl stevia instead of the brown sugar. The 1 Tbl honey would be OK for me.
Reviews
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My family loved this recipe! For quickness, I used Purdue popcorn chicken, tripled the sauce (except for the gochujang), used Penzeys dried garlic and ginger (made for a wonderful appearance). -
This is really good, I didn't have honey, so I used molasses, and I didn't have brown sugar, so I used a pinch of white instead. I only had one chicken breast and it was plenty for 2 or 3 people. It really turned out yummy! I will make this again...maybe with shrimp?! mmmm
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Had a weekend visitor and wanted to do something different. This recipe fit the bill. The only change made was using a veg oil to cook the chicken as I’m allergic to canola oil. We served it with rice and a salad with a spicy dressing. It was fab and our visitor begged for the recipe. ????????????
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This recipe tastes very similar to General Tso chicken which we like. The only thing I didn't have was the sesame seed oil, so I just used olive oil. I did cut back on the chili paste to 1 tablespoon. The gochujang I bought was fairly hot. After the sauce cooks, you can adjust the paste by adding more. Over all, we enjoyed recipe. -
This recipe was killer! Followed instructions but used coconut oil instead of vegetable oil for frying. Turned out delicious, will definitely make again!
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RECIPE SUBMITTED BY
Food.com
United States
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