Julie's version of Korean-style popcorn chicken has soft chicken bites covered in a tasty marinade and a crunchy top. It's great as a snack or a meal.
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 1/2 cup cornstarch. 1/4 cup all-purpose flour. 1/4 cup soy sauce. 2 tablespoons gochujang Korean chili paste. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/4 teaspoon black pepper. Vegetable oil, for frying. Sesame seeds and chopped green onions, for garnish.
Instructions: For the marinade, put soy sauce, gochujang, honey, garlic, ginger, and black pepper in a bowl and mix them together. Toss the chicken pieces in the marinade to coat them, then set them aside for 30 minutes. Combine cornstarch and flour in a different bowl. Coat the chicken pieces in the mixture of flour and salt, and then shake off the extra. In a deep pot or skillet, heat the vegetable oil to 350F 175C. It will take about 4 to 5 minutes for each batch of chicken to turn golden brown and be fully cooked. Take the chicken out of the oil and put it on paper towels to drain. Add chopped green onions and sesame seeds to the cooked chicken to make it look nice. Serve hot with the sauce of your choice.
Prep Time: 40 minutes
Cook Time: 20 minutes
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