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Korean Popcorn Chicken

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 428kcal

Ingredients

  • 1 lb Chicken breast boneless skinless cut into 1 1/2 inch pieces
  • 1/2 tsp Salt
  • 1 clove Garlic minced
  • 1/2 cup Cornflour
  • 8 oz Cellophane noodles or noodle of your choice
  • 2 tbsp Sesame oil
  • 2 cups Vegetable oil
  • 1/4 cup Ketchup
  • 2 tbsp Reduced-sodium soy sauce
  • 1/2 tsp Fresh ginger minced or grated
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Sriracha sauce
  • 1 tbsp Sesame seeds
  • 2 tbsp Scallions chopped

Instructions

  • In a bowl, mix together the chicken, salt and garlic and set aside for 10 minutes. Add cornflour to the chicken and coat well.
  • Cook the cellophane noodles according to the instructions on the package. Once cooked drain well and toss with sesame oil.
  • Heat oil in a pan over medium-high heat until it reaches 350°F (177°C). You can test the oil by adding a tiny piece of chicken to it. The chicken should immediately float to the top and bubbles should form on the surface of the oil. Add the chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry until the chicken is golden brown and cooked to an internal temperature of 160°F.
  • Remove onto paper towels to absorb extra oil and set aside.
  • Start making the sauce while the chicken in frying. To make the sauce, add ketchup, soy sauce, ginger, vinegar and sriracha sauce to a pan and mix well. Simmer the sauce for 3 to 4 minutes until everything is well combined and the sauce thickens slightly. Add the fried chicken pieces to the sauce and coat well. Add a splash of water if the sauce is too thick. Top with sesame seeds and scallions.

Nutrition

Calories: 428kcal | Carbohydrates: 69g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1155mg | Potassium: 496mg | Fiber: 1g | Sugar: 4g | Vitamin A: 141IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg