Korean Popcorn Chicken is a crispy, juicy, and savoury dish that is loved by many. It is a popular street food in Korea and is perfect for snacking or as a main dish.
Korean Popcorn Chicken has gained popularity in India, the United States, and other parts of the world, thanks to the growing interest in Korean culture and cuisine. It can now be found in Korean restaurants, food trucks, and even fast-food chains, producing the world's love for Korean cuisine.
Chicken is an excellent source of protein and very healthy. Including chicken in your diet may help with bone strength, muscular growth, and weight loss. Being a lean, low-fat protein, chicken is regarded as one of the healthiest meats that will not increase your cholesterol. It also helps in fat burning more effectively and keeps you full for a long time.
Korean Popcorn Chicken is a delicious and satisfying dish perfect for any occasion. Whether you're looking for a snack, a meal, or party food, this dish won't disappoint. So, why not make it at home today? Here’s how to make this delicious Korean Popcorn Chicken recipe:
1. Cut the chicken into bite-sized pieces and season with salt and black pepper.
2. In a bowl, mix garlic, ginger, soy sauce, and corn syrup. Add the chicken to the bowl and mix well. Marinate for at least 30 minutes.
3. In a separate bowl, beat an egg.
4. Dip each piece of chicken into the beaten egg, then coat it with potato starch.
5. Heat some oil on a medium-high flame in a iron kadhai. Then fry the chicken in small batches until golden brown, about 5-7 minutes. Drain the excess oil on tissue paper.
6. In a saucepan, whisk together the gochujang, ketchup, honey, soy sauce, white vinegar, garlic, sesame oil, and water. Heat over medium heat until the sauce thickens.
7. In a large bowl, toss the fried chicken pieces with the sauce until well-coated.
8. Serve the Korean Popcorn Chicken hot, garnished with chopped spring onions or sesame seeds.
Image credit: My Food Story and Freepik
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First cut the chicken into bite-sized pieces and season with salt and black pepper.
Then in a bowl, add garlic, ginger, corn syrup, and soy sauce. Now add the chicken to the bowl and mix it well. Marinate for at least 30 minutes.
Beat the egg in another bowl. Coat each chicken piece in potato starch after dipping it into the beaten egg.
In an iron kadhai, heat some oil over medium-high heat. After that, cook the chicken for five to seven minutes in little batches and fry until it turns golden brown. Using tissue paper, drain the extra oil.
Next, mix the gochujang, honey, ketchup, soy sauce, white vinegar, sesame oil, garlic, and water in a small saucepan. Heat the sauce over medium heat until it thickens.
Mix the sauce thoroughly with the fried chicken pieces in a big bowl. Serve the Korean Popcorn Chicken hot, garnished with sesame seeds or finely chopped spring onions.
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