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This popcorn chicken with a tangy BBQ sauce may not be the most authentic Korean recipe, but Julie is well aware of that and you should watch anyway. It’s a 10.
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INGREDIENTS
½ pound about 250 to 300 grams of boneless chicken fillet
2 tbsps corn flour
1 large egg
1 cup bread crumbs or crumbled corn flakes or coarsely powdered oats
Salt to taste
¼ tsp. Turmeric
Oil for deep frying
For the BBQ Sauce:
¾ cup soy sauce
¼ cup water
1 cup light brown sugar
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
¼ teaspoon black pepper
½ teaspoon red pepper flakes
2 teaspoons Sriracha sauce
1 tablespoon grated ginger
1½ tablespoons grated garlic
1 scallion, finely chopped
3 tablespoon cornstarch
3 tablespoons water
Spicy kimchi
RECIPE
Chop chicken to bite sized pieces. Add the egg and mix. Sprinkle over flour and mix.
Pour the bread crumbs. Mix well and set these aside for about 5 minutes.
Heat oil and deep fry meat evenly till golden. Keep stirring for even frying.
Drain popcorn chicken on a kitchen tissue and set aside.
Now, let’s start on the BBQ sauce. In a saucepan, combine the soy sauce, water, brown sugar, sesame oil, rice wine vinegar, black pepper, red pepper flakes, Sriracha, ginger, garlic, and scallion. Heat the sauce on high and bring to a boil, about 5-7 minutes.
In a small bowl, combine the water and cornstarch until smooth. Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6-8 minutes.
Toss the sauce over the chicken and sprinkle green onions over top. Serve with kimchi.
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