Description
This High Protein Korean Popcorn Chicken recipe combines crispy, bite-sized chicken pieces with a flavorful gochujang-based sauce, creating a delicious and satisfying dish that can be served as a main or as a party snack.
Ingredients
Units
Scale
For the Chicken:
- 1.5 lbs (680g) chicken breast, cut into bite-sized pieces
- 1 cup cornstarch (for coating)
- 2 eggs, beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp sesame oil
Additional:
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- Oil for frying (vegetable or canola)
Instructions
- Prep the Chicken: Season the chicken pieces with salt and pepper. Dip each piece into the beaten eggs, then coat thoroughly with cornstarch. Set aside.
- Heat the Oil: Pour oil into a deep frying pan, enough to submerge the chicken pieces. Heat to 350°F (175°C).
- Fry the Chicken: Fry the chicken in batches to avoid overcrowding. Cook for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Make the Sauce: In a separate pan, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Simmer over low heat until slightly thickened, about 3-4 minutes.
- Toss and Serve: Add the fried chicken to the sauce and toss until each piece is evenly coated. Garnish with sesame seeds and chopped green onions. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
