Korean Popcorn Chicken by @thefeedfeed

35 min

2 servings

🍗

300 g

Chicken breast

⚫

5 ml

Black pepper

🌶️

10 ml

Chili powder

🫙

1.3 ml

Ground turmeric

🧂

5 ml

Kosher salt

🌽

20 g

Cornstarch

🌾

25 g

All-purpose flour

🥚

2

Eggs

🫗

5 ml

Neutral oil

🌶️

30 ml

Gochujang

🍅

45 ml

Ketchup

🍯

22 ml

Honey

🥢

15 ml

Soy sauce

🍚

15 ml

Rice vinegar

🧄

5 ml

Ginger-garlic paste

🌱

10 ml

Sesame seeds

💧

45 ml

Water

🧅

30 g

Green onions

  1. Cut
    • Boneless skinless chicken breast

    Cut 10.5 oz (300 g) boneless skinless chicken breast into even bite-size pieces.

  2. Season
    • Boneless skinless chicken breast
    • Freshly ground black pepper

    Season the chicken with 1 tsp black pepper, 2 tsp chili powder, 1/4 tsp ground turmeric, and 1 tsp kosher salt.

  3. Mix
    • Boneless skinless chicken breast
    • Neutral oil

    Add 1 tsp neutral oil to the seasoned chicken and mix until all pieces are coated.

  4. Add
    • Boneless skinless chicken breast
    • Cornstarch

    Add 1/4 cup (20 g) cornstarch and 3 tbsp (25 g) all-purpose flour to the chicken; toss to form an even dry coating.

  5. Crack
    • Large egg

    Crack and whisk 2 large eggs in a second mixing bowl.

  6. Dip
    • Boneless skinless chicken breast
    • Large egg

    Dip the coated chicken pieces in the beaten egg, letting excess egg drip back into the bowl.

  7. Heat
    • Neutral oil
    • Chicken breast

    Heat enough neutral oil in a deep skillet over medium-high heat to shallow-fry the chicken.

  8. Fry
    • Boneless skinless chicken breast
    • Neutral oil

    Fry the chicken in batches for 5 to 7 minutes, turning until deep golden, crisp, and cooked through.

  9. Transfer
    • Boneless skinless chicken breast
    • Neutral oil

    Transfer the fried chicken to paper towel and let excess oil drain.

  10. Whisk
    • Gochujang
    • Honey
    • Rice vinegar

    Whisk together 2 tbsp gochujang, 3 tbsp ketchup, 1 1/2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp ginger-garlic paste.

  11. Stir
    • Sesame seeds
    • Water

    Stir 2 tsp sesame seeds and 2 to 4 tbsp water into the sauce until it is pourable.

  12. Pour
    • Gochujang
    • Honey

    Pour the sauce into a clean skillet and simmer for 2 to 3 minutes until glossy and slightly thickened.

  13. Add
    • Boneless skinless chicken breast
    • Gochujang

    Add the fried chicken to the warm sauce and toss until every piece is evenly coated.

  14. Serve
    • Green onion
    • Sesame seeds

    Serve immediately with thinly sliced green onion and additional sesame seeds.

Korean Popcorn Chicken by @thefeedfeed

35 min

2 servings

🍗

300 g

Chicken breast

⚫

5 ml

Black pepper

🌶️

10 ml

Chili powder

🫙

1.3 ml

Ground turmeric

🧂

5 ml

Kosher salt

🌽

20 g

Cornstarch

🌾

25 g

All-purpose flour

🥚

2

Eggs

🫗

5 ml

Neutral oil

🌶️

30 ml

Gochujang

🍅

45 ml

Ketchup

🍯

22 ml

Honey

🥢

15 ml

Soy sauce

🍚

15 ml

Rice vinegar

🧄

5 ml

Ginger-garlic paste

🌱

10 ml

Sesame seeds

💧

45 ml

Water

🧅

30 g

Green onions

Preparation Steps

  1. Step 1/14

    Cut 10.5 oz (300 g) boneless skinless chicken breast into even bite-size pieces.

    🍗Boneless skinless chicken breast
    🔪Chef's knife
    🪵Cutting board

  2. Step 2/14

    Season the chicken with 1 tsp black pepper, 2 tsp chili powder, 1/4 tsp ground turmeric, and 1 tsp kosher salt.

    🍗Boneless skinless chicken breast
    ⚫Freshly ground black pepper
    🌶️Chili powder
    🫙Ground turmeric
    🧂Kosher salt
    🥣Mixing bowl
    🥄Measuring spoons

  3. Step 3/14

    Add 1 tsp neutral oil to the seasoned chicken and mix until all pieces are coated.

    🍗Boneless skinless chicken breast
    🫗Neutral oil
    🥣Mixing bowl
    🥄Measuring spoons

  4. Step 4/14

    Add 1/4 cup (20 g) cornstarch and 3 tbsp (25 g) all-purpose flour to the chicken; toss to form an even dry coating.

    🍗Boneless skinless chicken breast
    🌽Cornstarch
    🌾All-purpose flour
    🥣Mixing bowl
    🥄Measuring cups
    🥄Measuring spoons

  5. Step 5/14

    Crack and whisk 2 large eggs in a second mixing bowl.

    🥚Large egg
    🥣Mixing bowl
    🥄Whisk

  6. Step 6/14

    Dip the coated chicken pieces in the beaten egg, letting excess egg drip back into the bowl.

    🍗Boneless skinless chicken breast
    🥚Large egg
    🥣Mixing bowl
    🥢Tongs

  7. Step 7/14

    Heat enough neutral oil in a deep skillet over medium-high heat to shallow-fry the chicken.

    🫗Neutral oil
    🥢Tongs

  8. Step 8/14

    Fry the chicken in batches for 5 to 7 minutes, turning until deep golden, crisp, and cooked through.

    🍗Boneless skinless chicken breast
    🫗Neutral oil
    🥢Tongs
    🥄Slotted spoon

  9. Step 9/14

    Transfer the fried chicken to paper towel and let excess oil drain.

    🍗Boneless skinless chicken breast
    🥄Slotted spoon
    🧻Paper towel

  10. Step 10/14

    Whisk together 2 tbsp gochujang, 3 tbsp ketchup, 1 1/2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp ginger-garlic paste.

    🌶️Gochujang
    🍅Ketchup
    🍯Honey
    🥢Soy sauce
    🍚Rice vinegar
    🧄Ginger-garlic paste
    🥣Mixing bowl
    🥄Whisk
    🥄Measuring spoons

  11. Step 11/14

    Stir 2 tsp sesame seeds and 2 to 4 tbsp water into the sauce until it is pourable.

    🌱Sesame seeds
    💧Water
    🥣Mixing bowl
    🥄Whisk
    🥄Measuring spoons

  12. Step 12/14

    Pour the sauce into a clean skillet and simmer for 2 to 3 minutes until glossy and slightly thickened.

    🌶️Gochujang
    🍅Ketchup
    🍯Honey
    🥢Soy sauce
    🍚Rice vinegar
    🧄Ginger-garlic paste
    🌱Sesame seeds
    💧Water
    🥄Whisk

  13. Step 13/14

    Add the fried chicken to the warm sauce and toss until every piece is evenly coated.

    🍗Boneless skinless chicken breast
    🌶️Gochujang
    🍅Ketchup
    🍯Honey
    🥢Soy sauce
    🍚Rice vinegar
    🧄Ginger-garlic paste
    🌱Sesame seeds
    💧Water
    🥢Tongs

  14. Step 14/14

    Serve immediately with thinly sliced green onion and additional sesame seeds.

    🧅Green onion
    🌱Sesame seeds
    🔪Chef's knife
    🪵Cutting board

Composition

Ingredients

Types

Spices, Seasonings, Dry goods, Oils, Condiments, Sweeteners, Aromatics, Seeds, Liquids

Ingredients

Chicken breast, Black pepper, Chili powder, Ground turmeric, Kosher salt, Cornstarch, All-purpose flour, Eggs, Neutral oil, Gochujang, Ketchup, Honey, Soy sauce, Rice vinegar, Ginger-garlic paste, Sesame seeds, Water, Green onions

Notes

Chicken breast (boneless, skinless, cut into bite-size pieces), Black pepper (freshly ground), Eggs (large), Neutral oil (plus more for frying), Rice vinegar (or freshly squeezed lemon juice), Sesame seeds (plus more for serving), Water (2 to 4 tablespoons, as needed), Green onions (thinly sliced, for serving)

Allergens

Gluten, Wheat, Soy, Sesame

Dietetics

Dietary regimen

High protein, Dairy-free

Calories

440 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 38g, Fat: 18g, Fiber: 2g, Sugars: 18g

Nutritional Information

Minerals

Sodium: 1190mg, Iron: 2.2mg, Calcium: 85mg, Potassium: 430mg

Vitamins

Vitamin A: 110µg, Vitamin C: 4mg, Vitamin B6: 0.7mg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Chef's knife, Cutting board, Mixing bowl, Whisk, Tongs, Slotted spoon, Measuring spoons, Measuring cups, Paper towel

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Dinner, Lunch, Game Day, Party

Origin

Source

Platform

instagram

Original Creator

@thefeedfeed

Origin

Cuisine

Korean

Geographic

South Korea, East Asia

Various

Aspect

Texture

Crispy, Crunchy, Juicy, Sticky, Glossy

Flavors

Spicy, Savory, Sweet, Tangy, Umami, Gingery, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze in a single layer before packing when possible,Thaw overnight in the refrigerator)