Gochujang Popcorn Chicken

Ingredients

Chicken breast

1 pound, cut into bite-sized pieces

Gochujang paste

3 tablespoons

Soy sauce

2 tablespoons

Garlic powder

1 teaspoon

Ginger powder

1 teaspoon

Egg

1, beaten

All-purpose flour

1/2 cup

Cornstarch

1/2 cup

Vegetable oil

for frying

Toasted sesame seeds

for garnish

Green onions

2, sliced for garnish

Instructions

1. In a bowl, combine gochujang paste, soy sauce, garlic powder, and ginger powder to create a flavorful marinade.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and let marinate for at least 15 minutes to absorb the flavors.
3. In a separate bowl, mix together the cornstarch and all-purpose flour until well combined.
4. Dip each marinated chicken piece into the beaten egg, allowing any excess to drip off, then coat it thoroughly in the flour mixture.
5. Heat vegetable oil in a deep pan or pot over medium-high heat. You want enough oil to allow the chicken pieces to float while frying.
6. Once the oil is hot (about 350°F or 175°C), carefully add the coated chicken pieces in batches, frying until golden brown and crispy, approximately 5-7 minutes per batch.
7. Use a slotted spoon to remove the chicken from the oil and transfer to a paper towel-lined plate to drain any excess oil.
8. Garnish the crispy chicken with sliced green onions and toasted sesame seeds before serving.
9. Serve hot and enjoy this delightful dish!