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!

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

Ingredients of Korean Popcorn Fried Chicken

Prepare of Fried Chicken.
Prepare of Boneless Chicken.
You need of Shaoxin.
It's of Minced Ginger.
It's of Fine Sea Salt.
You need of Grounded Blackpepper.
Prepare of Potato Starch.
Prepare of Cooking oil for deep frying.
It's of Sauce.
It's of Ketchup.
It's of Gochujang Sauce.
You need of Honey.
It's of Brown Sugar.
You need of Soy Sauce.
It's of Minced Garlic.
You need of Sesame Oil.
You need of Garnish.
You need of Roasted Sesame Seed.
You need 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 instructions

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 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. 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.