Korean Popcorn Chicken

Ingredients (20)

• ·lb chicken breast
• ·tsp salt
• ·tsp black pepper
• ·tsp garlic powder
• ·tbsp soy sauce
• ·egg white
• ·tsp baking powder
• ·cup cornstarch
• ·cup all-purpose flour
• ·tsp white pepper
• ·oil for frying
• ·tbsp gochujang
• ·tbsp ketchup
• ·tbsp honey
• ·tbsp rice vinegar
• ·tsp sesame oil
• ·cloves garlic
• ·tsp sugar
• ·sesame seeds
• ·green onions

1. 1

   In a bowl, combine chicken with salt, pepper, garlic powder, soy sauce, egg white, and baking powder. Mix well and let marinate for 15 minutes only.

2. 2

   In a separate bowl, mix cornstarch, flour, salt, and white pepper. Press chicken pieces firmly into the dry mixture, squeezing the coating onto each piece to create a rough, craggy texture. Let coated chicken rest 5–10 minutes before frying.

3. 3

   Heat oil to 350°F (175°C). Fry chicken for 2–3 minutes until lightly golden. Remove and rest 2–3 minutes. Increase oil temperature to 375°F (190°C) and fry again for 1–2 minutes until deep golden and very crisp. Do not overcook since chicken breast dries quickly.

4. 4

   In a pan over low heat, combine gochujang, ketchup, honey, soy sauce, rice vinegar, sesame oil, garlic, and sugar if using. Simmer for 1–2 minutes until thick and glossy. The sauce should coat the back of a spoon. If too thick, add 1 tablespoon water. If too thin, simmer slightly longer.

5. 5

   Turn heat off and add fried chicken to the sauce. Toss quickly for 10–15 seconds only, just until coated. Remove immediately to prevent softening.

6. 6

   Top with sesame seeds and chopped green onions. Serve immediately while crispy.