Korean Popcorn Fried Chicken. I personally prefer Korean popcorn chicken over typical Korean fried chicken because it's easier and more neat to eat. Anyway, I hope you show some Korean popcorn chicken love this weekend! I'm sure your family and friends will appreciate this!
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You can cook Korean Popcorn Fried Chicken using 19 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Korean Popcorn Fried Chicken
- It's of Fried Chicken.
- Prepare 500 G of Boneless Chicken.
- It's 2 TBSP of Shaoxin.
- It's 2 TBSP of Minced Ginger.
- Prepare 1 TBSP of Fine Sea Salt.
- It's 1/2 TBSP of Grounded Blackpepper.
- Prepare 1 Cup of Potato Starch.
- It's of Cooking oil for deep frying.
- It's of Sauce.
- It's 3 TBSP of Ketchup.
- You need 2-2.5 TBSP of Gochujang Sauce.
- You need 1/4 Cup of Honey.
- It's 1/4 of Brown Sugar.
- You need 2 TBSP of Soy Sauce.
- You need 2 TBSP of Minced Garlic.
- You need 1 TBSP of Sesame Oil.
- You need of Garnish.
- You need of Roasted Sesame Seed.
- It's of Spring Onions (Finely Chopped).
It's a type of Korean fried chicken! It's crunchy and coated with sticky, sweet, tangy and spicy sauce! This Taiwanese popcorn chicken recipe consists of chicken that is first marinated in five spice, ginger, garlic, and soy sauce then fried to perfection. Korean fried chicken, usually called chikin (치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken (후라이드 치킨, from the English "fried chicken") and spicy yangnyeom chicken.
Korean Popcorn Fried Chicken step by step
- Add all sauce ingredients into a small saucepan and set it aside.
- Dice chicken into bite size and put them into a mixing bowl.
- Mix chicken evenly with rice wine, ginger, salt and black pepper.
- Coat it evenly with potato starch.
- Pour oil into a deep saucepan and heat it till boiling point at 175 degree Celsius.
- Put some coated diced chicken in to fry for 2-3 minutes (Do not overcrowd).
- Repeat process until it’s all finished.
- Fry the fried chicken again for 2-3 minutes for that extra crunch (Do not over crowd).
- Sap it with kitchen paper towel to soak up excess oil.
- Set it aside.
- Put the small saucepan with sauce onto a stove and heart it on a low-medium heat until it starts to bubble (Keep stirring during this process).
- Remove from the heat once it starts to bubble.
- Pour sauce over the chicken in a big mixing bowl and mix it around until it’s evenly coated.
- Sprinkle garnish over it.
The easiest Korean fried chicken recipe you can make! Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy However, dakgangjeong made with bite sized boneless chicken pieces has become a recent food craze in Korea, adding to the growing trends of. A wide variety of fried popcorn chicken options are available to you, such as local service location, key selling points, and applicable industries. Korean fried chicken is double fried with an emphasis on crunch. The skin is paper-thin over very juicy chicken with our house-made glazes adding unique Our basil chili popcorn chicken pays respect to this famous night market snack.
