KOREAN-INSPIRED POPCORN CHICKEN

Korean-Inspired Popcorn Chicken image

Provided by Food.com

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

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1 lb chicken, boneless, skinless thighs, cut into 1 inch pieces
2 tablespoons rice wine vinegar
1 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup canola oil (for frying)
1 tablespoon sesame seeds, toasted
2 scallions, thinly sliced
1 garlic clove, minced
1 teaspoon minced ginger
2 tablespoons gochujang (korean red chili paste)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons light brown sugar
1 tablespoon honey
1 tablespoon toasted sesame oil

Steps:

Chicken:.
Preheat canola oil in a heavy bottomed pot to 350 degrees.
Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
Sauce:.
Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.

Nutrition Facts : Calories 699.1, Fat 48.9, SaturatedFat 7.5, Cholesterol 85, Sodium 918.8, Carbohydrate 42.1, Fiber 0.9, Sugar 11.3, Protein 22.3