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!

Korean fried chicken or KFC, 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. Crispy fried chicken in a sweet and spicy sauce. Working in batches dredge the marinated chicken in the cornstarch mixture. You can cook Korean Popcorn Fried Chicken using 19 ingredients and 14 steps. Here is how you cook it.

Ingredients of Korean Popcorn Fried Chicken

You need of Fried Chicken.
It's 500 G of Boneless Chicken.
Prepare 2 TBSP of Shaoxin.
It's 2 TBSP of Minced Ginger.
You need 1 TBSP of Fine Sea Salt.
It's 1/2 TBSP of Grounded Blackpepper.
It's 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.
Prepare 1/4 Cup of Honey.
Prepare 1/4 of Brown Sugar.
It's 2 TBSP of Soy Sauce.
You need 2 TBSP of Minced Garlic.
You need 1 TBSP of Sesame Oil.
You need of Garnish.
Prepare of Roasted Sesame Seed.
It's of Spring Onions (Finely Chopped).

Korean Popcorn Chicken is sticky, spicy, tangy and crunchy. Inspired by the hyper-famous Korean street snack, Dakgangjeong, boneless chicken is deep fried and tossed in a sweet, sour and spicy sauce that makes every bite super addictive. 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.

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.

Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you'll love. Korean Fried Chicken is a dish I first tried in New York about ten years ago. The spicy gojuchang red pepper paste immediately adds a ton of flavor that is balanced by the sweet and acidic notes of the. Korean fried chicken is typically crispy and crunchy, achieved by double-frying and with creative batter mixes. It's a modern Korean take-out food and drinking snack often served with beer and pickled radishes called chicken-mu.