Korean Inspired Popcorn Chicken

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Crispy fried chicken in a sweet and spicy sauce.

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Steps

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Chicken:.

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Preheat canola oil in a heavy bottomed pot to 350 degrees.

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Combine chicken and rice wine vinegar in a large bowl.

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Allow to marinate for 15 minutes.

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In a shallow baking dish or bowl whisk together cornstarch , salt and pepper.

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Working in batches dredge the marinated chicken in the cornstarch mixture.

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Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked.

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Allow the oil to come up to temperature between frying.

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Remove to a paper towel lined plate.

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Season with salt.

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Sauce:.

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Combine all ingredients in a large saute pan over medium high heat.

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Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens , about 5 minutes.

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Add the cooked chicken to the sauce and toss to coat.

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Garnish with toasted sesame seeds and sliced scallions.

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Ingredients

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chicken, rice wine vinegar, cornstarch, kosher salt, black pepper, canola oil, sesame seeds, scallions, garlic clove, minced ginger, gochujang, soy sauce, light brown sugar, honey, toasted sesame oil