Korean Popcorn Chicken

Delicious chicken fritters coated in a syrupy Korean sweet and spicy sauce

4.75/5 (27)

Prep Time: 20

Cook Time: 20

Total Time: 40

Course: Main course

Cuisine: Korean

Servings: people

Calories: 289kcal

In a large bowl, marinate the chicken pieces for 30 minutes (or overnight)
500 g of chicken, 1 tablespoon of Shaoxing wine, 2 teaspoons of ginger, 0.5 teaspoon salt, 0.5 teaspoon pepper
In another bowl, mix the ingredients for the batter. We're looking for a very thick cream-like texture. Add more flour if needed
6 tablespoons of wheat flour, 6 tablespoons potato starch, 16 tablespoons water, 1 teaspoon baking powder, 1 pinch of salt
Dip the chicken in the batter
Fry 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.
3 cloves of garlic, 1.5 tablespoon of gochujang, 1.5 tablespoon light soy sauce, 2.5 tablespoons of honey, 1.5 tablespoon of butter, 1 teaspoon sesame oil
Lower the heat and gently mix the chicken with the sauce

Do not fry too many fritters at once to avoid lowering the oil temperature too much

Double frying is essential to ensure a crispiness that will last on the chicken fritters

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