chicken popcorn

Give your party a pop-tastic start with an all fiery, tangy Korean popcorn chicken that’s double the fire and triple the crunch. Just dip, fry, pop and crunch!

Crunchy Korean Popcorn Chicken

Chicken Thighs (boneless and skinless

Garlic (minced)

Salt

Cornflour

Oil (for Frying)

Ketchup

Soy Sauce

Ginger (minced

Rice Vinegar

Bira Hot Sauce

Toasted sesame seeds parsley

Prep Chicken

Pat the chicken pieces dry with a kitchen towel to make sure there is no moisture on them. In a bowl, mix together chicken, salt and garlic and set aside for 10 minutes. Add cornflour to the chicken and coat well.

Fry Chicken

Heat oil in a pan to medium high heat or till it reaches 350°F (177°C). You can test the oil by adding a tiny piece of chicken to it. The chicken should immediately float to the top and bubbles should form on the surface of the oil. Add the chicken pieces to the hot oil, making sure not to overcrowd. Fry till the chicken is golden brown and cooked from inside. Remove on kitchen towels to absorb extra oil and set aside.

Sauce

Start making the sauce while the chicken in frying. To make the sauce, add ketchup, soy sauce, ginger, vinegar and Bira&#039;s hot sauce to a pan and mix well. Simmer the sauce for 3-4 minutes till everything&#039;s well combined and the sauce thickens slightly. Add the fried chicken pieces to the sauce and coat well. Add a splash of water if the sauce is too thick. Top with sesame seeds and parsley or green onions and serve hot.

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Crunchy Korean Popcorn Chicken

Top 1 chicken popcorn recipes from across the web

The most viewed chicken popcorn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crunchy Korean Popcorn Chicken

The most viewed chicken popcorn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine