Korean Popcorn Chicken
Popcorn chicken is a Korean fried snack made by cutting chicken breast into 2cm cubes, coating them in egg and cornstarch, and double-frying at 170 degrees Celsius. The double-fry technique creates an exceptionally crunchy shell while keeping the small pieces moist inside, and the high crust-to-meat ratio maximizes the crisp texture in every bite. A glaze of simmered soy sauce, sugar, and oligosaccharide syrup coats the pieces in a sweet-salty finish. Garlic powder in the initial seasoning carries a subtle garlic note through the frying.
Adjust Servings
Instructions
- 1
Cut chicken into 2cm cubes and season with salt and pepper.
- 2
Dip in egg then coat in cornstarch.
- 3
Double fry at 170C until very crispy.
- 4
Simmer soy sauce, sugar, syrup into a glaze.
- 5
Toss chicken in glaze.
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Nutrition (per serving)
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