Korean Fried Popcorn Chicken Recipes

KOREAN FRIED POPCORN CHICKEN

Steps:

• Using a sharp knife trim the chicken thighs of any remaining cartilage, bone or excess fat.
• Cut the trimmed thighs into thumb sized chunks, big enough for one mouthful.
• OPTIONAL - brine the chicken thgih chunks overnight in air tight tupperware submerged in a 6% salt brine. This will perfectly season the chicken, better than you've ever tasted. To make a 6 % salt brine mix together 60g of salt with 1kg of water or, a smaller solution with 30g of salt in 500g of water. No need to heat it up, just whisk until fully dissolved.
• If you're not brining the chicken add a little salt now.
• Mix together the custard powder and the flour. Add 1/4 of this mixture to one mixing bowl, and the remaining 3/4 to another mixing bowl. Add the egg into the third mixing bowl and beat until the yolk is combined.
• If you brined the chicken, wash the brine off now by running under cold water in a sieve or colander. Drain and dry well with Kitchen Roll.
• Take half the chicken thigh chunks and add to the first 1/4 filled bowl of custardy flour and ensure each chunk is nicely coated. NOTE - at this stage start bringing the oil to temperature so the chicken is ready to fry as soon as possible.
• Next throw them into the beaten egg and coat each chunk thoroughly.
• Let the ecess egg drip off and then throw into the 3/4 custsardy flour filled bowl and make sure each piece is well coated in the flour. Place on a large clean plate and repeat the flouring process until all chunks sre well coated.
• In a large, heavy bottomed, deep walled pan add enough oil to bring the level up to about half way. Place on a high heat until the oil reaches 175C (345F) then bring the heat down to medium to maintain a constant heat at this temp. NOTE - if you don't have a meat thermometer (make sure you invest in one) then you can try dipping a piece of the chicken in, and if it sizzles nicely it's ready. Very difficult to regulate the heat without a thermometer though.
• When the heat reaches 175C (or 345F) add the chicken in batches - do not overcorwd the pan. For a 30cm pan, two batches should do it.
• Cook the chicken until each side is a yellowy, golden brown and the internal temp is 80C or above. NOTE - chicken thigh is at its best when 80C, as opposed to breast which is better at around 65-70C.
• Remove from the pan once the temp is reached and drain on kitchen paper. Repeat the frying process for the remaining batch(es).
• In a medium saucepan, add some butter and put on a medium-low heat.
• When the butter begins to sizzle add the garlic and cook for 1 minute - do not brown it.
• Add the Shaoxing wine and cook for a further 30 seconds to cook out the alcohol - feel free to flame it off - but be careful when you do.
• The add the Gochujang, ketchup, sugar and honey. Stir well to combine.
• Now add around 100ml of water and stir into the red paste.
• Bring this to a simmer and reduce down until a desired sauce thickness is reached - We suggest a nice thick syrupy consistency, like that of Maple Syrup.
• Add the cooked chicken to the Korean sauce in the saucepan. Stir well witha spoon beign carefull not to damage the chicken coating.
• Serve in bowls and top with sesame seeds. Can be eaten with rice, but just as amazing eaten with a pair of chopsticks on their own with an ice cold beer!

KOREAN-INSPIRED POPCORN CHICKEN

Steps:

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