Best 2 Korean Inspired Popcorn Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POPCORN CHICKEN (TAIWANESE)



Popcorn Chicken (Taiwanese) image

These Taiwanese popcorn chicken bites are addictively delicious. Chinese five-spice, ginger, and soy sauce flavor the crispy batter and they are ready in under 30 minutes.

Provided by brandon

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 45m

Yield 4

Number Of Ingredients 16

1 ½ pounds boneless chicken thighs, cut into bite-size pieces
1 tablespoon soy sauce
½ teaspoon rice vinegar
2 cloves garlic, finely chopped
2 teaspoons grated ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground white pepper
1 teaspoon salt
½ teaspoon cayenne pepper
1 egg
1 cup tempura batter mix, or as needed
peanut oil for frying
1 bunch Thai basil, chopped
2 green onions, chopped
1 pinch ground white pepper
1 pinch salt

Steps:

  • Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.
  • Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  • Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.
  • Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.

Nutrition Facts : Calories 524.3 calories, Carbohydrate 14.3 g, Cholesterol 162.8 mg, Fat 35.5 g, Fiber 0.9 g, Protein 35.8 g, SaturatedFat 6.4 g, Sodium 1057 mg, Sugar 0.5 g

KOREAN-INSPIRED POPCORN CHICKEN



Korean-Inspired Popcorn Chicken image

Make and share this Korean-Inspired Popcorn Chicken recipe from Food.com.

Provided by Food.com

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb chicken, boneless, skinless thighs, cut into 1 inch pieces
2 tablespoons rice wine vinegar
1 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup canola oil (for frying)
1 tablespoon sesame seeds, toasted
2 scallions, thinly sliced
1 garlic clove, minced
1 teaspoon minced ginger
2 tablespoons gochujang (korean red chili paste)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons light brown sugar
1 tablespoon honey
1 tablespoon toasted sesame oil

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.

Nutrition Facts : Calories 699.1, Fat 48.9, SaturatedFat 7.5, Cholesterol 85, Sodium 918.8, Carbohydrate 42.1, Fiber 0.9, Sugar 11.3, Protein 22.3

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #poultry     #asian     #korean     #chicken     #meat

Related Topics