first class popcorn chicken vest

popcorn chicken

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Meat And Seafood

POPCORN CHICKEN

Crispy fried chicken in a sweet and spicy sauce.

Ingredients

CHICKEN

  • 1lb chicken, boneless, skinless thighs, cut into 1 inch pieces
  • 2tablespoons rice wine vinegar
  • 1cup cornstarch
  • 1teaspoon kosher salt
  • 1⁄2teaspoon black pepper
  • 1⁄2cup canola oil (for frying)
  • 1tablespoon sesame seeds, toasted
  • 2scallions, thinly sliced

SAUCE

  • 1garlic clove, minced
  • 1teaspoon minced ginger
  • 2tablespoons gochujang (korean red chili paste)
  • 1tablespoon soy sauce
  • 1tablespoon rice wine vinegar
  • 2tablespoons light brown sugar
  • 1tablespoon honey
  • 1tablespoon toasted sesame oil

Direction

CHICKEN:

  1. Preheat canola oil in a heavy bottomed pot to 350 degrees.
  2. Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
  3. 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.

SAUCE:

  1. 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.