Ingredients
-
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
1
-
2
-
-
1
-
1
-
2
-
1
-
1
Directions
Korean-Inspired Popcorn Chicken, Crispy fried chicken in a sweet and spicy sauce , My family loved this recipe! For quickness, used Purdue popcorn chicken, tripled the sauce (except for the gochujang), used Penzeys dried garlic and ginger (made for a wonderful appearance) , Easy, fairly quick, a delicious plate of food I will definitely make this again
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Steps
|
1
Done
|
Chicken: |
|
2
Done
|
Preheat Canola Oil in a Heavy Bottomed Pot to 350 Degrees. |
|
3
Done
|
Combine Chicken and Rice Wine Vinegar in a Large Bowl. Allow to Marinate For 15 Minutes. |
|
4
Done
|
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
Done
|
Sauce: |
|
6
Done
|
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. |
