Description
Korean Popcorn Chicken is a delightful fusion of crispy, bite-sized chicken pieces and a spicy, tangy gochujang sauce. This dish is perfect for those who love a little heat in their meals. The chicken is first coated in a seasoned flour mixture and fried to golden perfection, ensuring each bite is crunchy and flavorful. The gochujang sauce, made with a blend of gochujang paste, ketchup, and sesame oil, adds a rich, savory kick that perfectly complements the crispy chicken.
This recipe is not only delicious but also quick and easy to make, making it an ideal choice for busy weeknights or casual gatherings. Serve it as an appetizer, a snack, or even as a main course alongside rice or vegetables. The sprinkle of sesame seeds adds a touch of elegance and a slight nuttiness to the dish. Whether you’re a fan of Korean cuisine or just looking to try something new, this Korean Popcorn Chicken is sure to impress.
Ingredients
Popcorn Chicken
1 lb Chicken Breast
1 cup All-purpose Flour
¼ cup Cornstarch
1 tsp Garlic Powder
½ tsp White Pepper
1½ tsp Salt
1 tsp Chicken Stock Powder
2 tbsp Water
Cooking Oil
Gochujang Sauce
¼ cup Gochujang Paste
½ cup Ketchup
1 tbsp Sesame Oil
Sesame Seeds for garnish
Instructions
Cut the chicken breast into bite-size pieces. Set aside.
In a bowl, combine all the dry ingredients.
Add ¼ cup of the dry mixture and 2 tbsp water into the chicken breast.
Next, coat the chicken pieces one by one in the dry mixture, ensuring an even coating. Do it in batches.
Heat the frying pan on medium heat.
Fry the popcorn chicken until golden brown. Don’t crowd the pan; fry the chicken in several batches.
Store on a cooling rack.
In a big bowl, combine gochujang paste, ketchup, and sesame oil.
Stir the popcorn chicken into the gochujang sauce until evenly coated.
Before serving, sprinkle the Korean popcorn chicken with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 310 kcal