{"id":27517,"title":"Korean Popcorn Chicken","modified":"2025-02-06T11:32:38+01:00","plain":"An ultra-crispy recipe for chicken fritters coated in a Korean gochujang sauce\n\n\n\nKorean fried chicken is a classic of Korean cuisine. It stands out particularly for the use of gochujang in the recipe and potato starch for the crispy coating. You can easily substitute it with sweet chili sauce.  \n\n\n\n  I chose to deviate from tradition to make Korean fried chicken fritters, making them more convenient to eat. If you're looking for authentic Korean wings, I have a great recipe here. \n\n\n\nMy magnificent Korean chicken wings\n\n\n\nThe ingredients for Korean fried chicken\n\n\n\nThe gochujang: key element of the recipe. This Korean chili paste is unique, the taste is both spicy and sweet, in short, it's killer! \n\n\n\nSesame oil: Don't use too much! I love its taste but it's so powerful that overuse will completely mask the rest of the sauce ingredients, even the very powerful gochujang. \n\n\n\nLook at these beautiful Korean chicken fritters well colored with gochujang\n\n\n\nLight soy sauce: Not to be confused with dark soy sauce, the two are very different. This is the classic salty sauce found in supermarkets \n\n\n\nBut you do what you want, I'll love you anyway and you're going to enjoy it. Bon app\u00e9tit! \n\n\n\nTips for Korean fried chicken\n\n\n\nBe careful not to fry too many pieces of chicken at once to prevent the pieces from sticking together. I usually fry about 6 to 8 pieces at a time if I'm using my small Asian fryer. It's the same rule as for the Korean corn dog recipe\n\n\n\nTo spice up the Korean fried chicken, don't hesitate to add more gochujang. You can also add whole chilies to the sauce, the choice is yours! \n\n\n\nIt's better to serve immediately. My special breading is tough but this sauce is devilishly acidic and will soon soften your chicken fritters \n\n\n\nUse a cooking thermometer to ensure your oil is at the right temperature. If the oil is too hot, the outside of the chicken may burn before the inside is cooked.  \n\n\n\nDemonstration of ultra-crispy fritters cooked using my recipe\n\n\n\nIf the oil is too cold, the chicken will absorb more oil and be heavy and greasy (fat is life but in moderation).\n\n\n\nIf you want to have leftovers for another day, plan to keep some of the crispy chicken separate from the sauce.  \n\n\n\nI recommend a delicious fried rice as a side dish\n\n\n\nThis way, you can reheat the chicken and sauce alone, and the dish will retain its flavor and texture. The ideal is even to freeze the chicken after the first frying and then 'reheat' it by passing it through the fryer. Like frozen fries in the end  \n\n\n\nUse chicken breast if you want but thigh meat clearly gives the best flavor.\n\n\n\nAnother spicy chicken fritter recipe is that of General Tao's chicken\n\n\n\n\n\n\tKorean Popcorn Chicken\n\t\t\n\t\tDelicious chicken fritters coated in a syrupy Korean sweet and spicy sauce\t\n\t\n\t\tAsian fried food\t\n\t\n\t\tMARINADE500 g of chicken   (diced, preferably thigh meat)1 tablespoon   of Shaoxing wine  2 teaspoons of ginger (sliced)0.5 teaspoon   salt0.5 teaspoon   pepperBatter6 tablespoons   of wheat flour6 tablespoons   potato starch  16 tablespoons   water (refrigerated)1 teaspoon   baking powder1 pinch of saltSAUCE3 cloves   of garlic (minced)1.5 tablespoon   of gochujang1.5 tablespoon   light soy sauce2.5 tablespoons   of honey1.5 tablespoon   of butter1 teaspoon sesame oil\t\n\t\n\t\tIn a large bowl, marinate the chicken pieces for 30 minutes (or overnight)In another bowl, mix the ingredients for the batter. We're looking for a very thick cream-like texture. Add more flour if needed  Dip the chicken in the batterFry at 180 degrees until lightly golden. Set aside for 3 minutes on paper towels  Fry again until well golden. Drain on paper towels In a preheated wok or pan, over high heat, add all the sauce ingredients and simmer for 1-2 minutes, stirring vigorously until it thickens.Lower the heat and gently mix the chicken with the sauce\t\n\t\n\t\tDo not fry too many fritters at once to avoid lowering the oil temperature too much\nDouble frying is essential to ensure a crispiness that will last on the chicken fritters\n\t\n\t\n\t\tMain courseKoreanchicken fritters, Korean fried chickenGochujang, Poulet, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27517"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27517\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20242"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}