Korean Fried Popcorn Chicken (Gluten Free)
Crispy Korean popcorn chicken tossed in WiebeSaucin Thai chili garlic sauce. Double-fried for extra crunch and finished with a sweet, tangy, and spicy glaze.
INGREDIENTS:
Chicken
- 1 lb boneless skinless thigh, 1/4 inch dice
- 1 tsp salt
- 1 tsp chicken bouillon
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp white pepper
Batter / Dredge (divide in half for wet/dry)
- 1.5 cup potato starch
- 1/2 cup corn starch
- 1 tsp salt
- 2 tsp baking powder
- 7 oz club soda
- 1 oz vodka
- 1 gallon of oil (for fryer)
Sauce
- 3 T Wiebesaucin Thai Chili Garlic
- 3 T Honey
- 1 T gouchujang
- 1 T tamari
- 1 tsp gochugaru powder
- 1 T water
Garnish
- 2 T thin-sliced green onions
- 1 T toasted sesame seeds
INSTRUCTIONS:
- Dice chicken and season with seasoning mix, let sit for 1 hour.
- While waiting, combine the sauce ingredients in a small pot and simmer for 2 minutes until slightly thickened. Set aside.
- Heat oil to 325 degrees.
- mix dredge ingredients thoroughly and divide into two halves (dry and wet).
- Coat the chicken in wet batter, then coat completely in dry batter. Ensure the batter sticks by squeezing each piece.
- Let chicken rest at room temp for 10 minutes prior to frying
- Fry on 325 for 6 minutes
- Rest for 15 minutes or until cool
- Fry on 375 for 4-5 minutes or until golden brown
- Sauce lightly and serve immediately for maximum crunch
- Garnish with thinly sliced green onions and toasted sesame seeds
NOTES
Double-frying gives the chicken a crisp crust that holds the sauce. It is extremely important to wait until the chicken cools completely before the second fry.
This recipe was made using WiebeSaucin Thai chili garlic sauce.
