Description
Sweet and Spicy Popcorn Chicken features crispy double-fried chicken bites coated in a flavorful, sticky sauce made with honey, soy sauce, and Korean chili powder. This recipe delivers a perfect balance of heat, sweetness, and savory notes, enhanced by the caramelized garlic and onion stir-fry base. It’s a quick and delicious appetizer or snack option perfect for sharing or a tasty meal.
Ingredients
Units
Scale
Chicken and Coating
- 300 g chicken breast, cubed
- 1 egg white
- 2 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper or chili powder
Aromatics
- 1 tbsp minced garlic
- 1/4 cup diced onion
Sauce
- 1 tsp cornstarch
- 2 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp gochugaru (Korean chili powder) or chili powder
- 1/2 tbsp vinegar
- 2 tbsp water
Garnish
- Sesame seeds, for sprinkling
- Chopped green onions, for garnish
- 1 1/2 tbsp oil (for stir-frying garlic and onion)
Instructions
- Marinate the Chicken: Place the cubed chicken breasts into a mixing bowl and add the egg white, cornstarch, garlic powder, onion powder, black pepper, and cayenne pepper or chili powder. Mix thoroughly to coat all the chicken pieces well and set aside to marinate briefly.
- Prepare the Sauce: In a small bowl, combine the cornstarch, honey, soy sauce, gochugaru (or chili powder), vinegar, and water. Stir until the cornstarch is dissolved and set the sauce mixture aside for later use.
- First Fry: Heat oil in a deep fryer or deep pan to an appropriate frying temperature (around 350°F/175°C). Deep-fry the marinated chicken pieces until they turn golden brown. Remove them from the oil and transfer to a plate. Allow the chicken to rest for 15 minutes.
- Second Fry for Crispiness: Deep-fry the rested chicken pieces again briefly to achieve an extra crispy texture. Remove and set aside on a plate.
- Sauté Aromatics: Heat a pan over medium heat and add 1 1/2 tablespoons of oil. Add the minced garlic and diced onion and stir-fry for 2-3 minutes until fragrant and caramelized, creating a flavorful base for the sauce.
- Cook the Sauce: Pour the prepared sauce into the pan with the garlic and onion. Bring it to a gentle simmer to thicken slightly, stirring frequently to avoid lumps.
- Toss Chicken in Sauce: Lower the heat and add the double-fried chicken pieces to the pan. Toss well to coat the chicken evenly in the sweet and spicy sauce, then immediately remove from heat to prevent overcooking.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the sauced popcorn chicken. Serve hot and enjoy the crispy, sweet, and spicy flavors.
Notes
- Double frying the chicken ensures extra crispiness and better texture.
- Adjust the amount of cayenne pepper or gochugaru to control the heat level to your preference.
- For a gluten-free version, substitute soy sauce with tamari sauce.
- Resting the chicken briefly between the two frying steps helps achieve a crunchier exterior.
- Serve immediately to enjoy the best texture, as the sauce might soften the coating if left too long.
