Description
Crispy Korean popcorn chicken delivers a flavor explosion of tangy, spicy goodness. Juicy bite-sized morsels coated in gochujang sauce promise an irresistible culinary journey you’ll crave again and again.
Ingredients
Scale
Chicken:
- 1 lb (453 grams) chicken breast
Coating Ingredients:
- 1 cup all-purpose flour
- ¼ cup (30 grams) cornstarch
- 1½ teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon chicken stock powder
Liquid Ingredients:
- 2 tablespoons water
- Cooking oil
Gochujang Sauce:
- ¼ cup (60 grams) gochujang paste
- ½ cup ketchup
- 1 tablespoon sesame oil
- Sesame seeds for garnish
Instructions
- Slice chicken breast into uniform, bite-sized morsels approximately 1 inch (2.5 centimeters) in width, ensuring consistent sizing for even cooking.
- Create a seasoned dry coating by thoroughly blending all dry ingredients in a spacious mixing bowl, guaranteeing uniform distribution of spices.
- Whisk ¼ cup of the prepared dry mixture with of water to form a light marinade, then generously coat chicken pieces to enhance flavor penetration.
- Methodically dredge each chicken piece in the remaining dry mixture, rotating and pressing gently to ensure complete and even coverage.
- Warm a large skillet or heavy-bottomed frying pan over medium heat, allowing the surface to reach optimal temperature before adding chicken.
- Carefully place chicken pieces into the hot pan, maintaining adequate spacing between each morsel to prevent steaming and promote crisp exterior.
- Fry chicken in small batches, rotating pieces every 2-3 minutes to achieve a uniform golden-brown coloration and ensure thorough internal cooking.
- Transfer freshly fried chicken to a wire cooling rack positioned over a baking sheet, allowing excess oil to drip away and maintaining crispness.
- Prepare the signature Korean-style sauce by whisking gochujang paste, ketchup, and sesame oil in a wide mixing bowl until smooth and glossy.
- Gently tumble the crispy chicken pieces in the vibrant sauce, ensuring complete and elegant coating for maximum flavor absorption.
- Garnish with a delicate sprinkle of toasted sesame seeds just before serving, adding visual appeal and nutty complexity to the dish.
Notes
- Prep like a pro by cutting chicken into uniform bite-sized pieces for consistent cooking and easy eating.
- Mixing dry ingredients thoroughly ensures a perfectly seasoned and crispy coating that locks in flavor.
- Creating a quick marinade with water and dry mix helps chicken absorb delicious seasonings before frying.
- Coating chicken in batches prevents clumping and guarantees each piece gets an even, crunchy layer of seasoning.
- Frying at medium heat allows chicken to cook through without burning, creating a golden-brown exterior that’s irresistibly crispy.
- Draining on a cooling rack keeps chicken extra crunchy by preventing soggy bottoms from sitting in excess oil.
- Blending gochujang sauce creates a spicy-sweet glaze that transforms simple fried chicken into a Korean street food sensation.
- Tossing chicken in sauce just before serving ensures maximum flavor and keeps the coating perfectly crisp.
- Sprinkling sesame seeds adds a nutty crunch and authentic Korean restaurant-style presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Dinner
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg