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Gochujang Popcorn Chicken
Experience the vibrant flavors of Korea with this irresistible Gochujang Popcorn Chicken! Each bite features tender, juicy chicken coated in a crispy crust, tantalizingly glazed with a spicy-sweet Gochujang sauce. This dish is not just a treat for the taste buds but also a celebration of Korean culinary traditions. Perfect as an appetizer or a main dish, it's sure to impress at any gathering and leave everyone craving more!
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
- In a bowl, combine gochujang paste, soy sauce, garlic powder, and ginger powder to create a flavorful marinade.
- 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.
- In a separate bowl, mix together the cornstarch and all-purpose flour until well combined.
- Dip each marinated chicken piece into the beaten egg, allowing any excess to drip off, then coat it thoroughly in the flour mixture.
- 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.
- 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.
- Use a slotted spoon to remove the chicken from the oil and transfer to a paper towel-lined plate to drain any excess oil.
- Garnish the crispy chicken with sliced green onions and toasted sesame seeds before serving.
- Serve hot and enjoy this delightful dish!
Tips
- For extra crunch, you can double-coat the chicken by repeating the egg and flour mixture step.
- If you prefer a milder flavor, reduce the amount of gochujang paste in the marinade.
- Serve with a side of pickled vegetables to balance the spice and add a refreshing touch.
Dietary Information
Servings: 4 Dish Type: Appetizer/Main Course Prep Time: 20 minutes Cook Time: 15 minutes Calories: 450 Fat: 20g Carbs: 40g Protein: 30g Sodium: 800mg Sugar: 2g
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