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Korean-Inspired Popcorn Chicken

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“Crispy fried chicken in a sweet and spicy sauce.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Chicken:
  2. Preheat canola oil in a heavy bottomed pot to 350 degrees.
  3. Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
  4. In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
  5. Sauce:
  6. Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.

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