Korean Inspired Popcorn Chicken Food
KOREAN-INSPIRED POPCORN CHICKEN
Make and share this Korean-Inspired Popcorn Chicken recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chicken:.
- Preheat canola oil in a heavy bottomed pot to 350 degrees.
- Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
- In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
- Sauce:.
- Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.
Nutrition Facts : Calories 699.1, Fat 48.9, SaturatedFat 7.5, Cholesterol 85, Sodium 918.8, Carbohydrate 42.1, Fiber 0.9, Sugar 11.3, Protein 22.3
THE BEST POPCORN CHICKEN WITH SWEET BASIL (POPULAR TAIWANESE STR
I prepare and serve this popcorn chicken at a small cafe in Seattle. *** For this recipe, you may use boneless pork loin chop (pounded down 1/4 inch thick), chicken wings, drumsticks, or chicken breast. You must try the Potato Starch! It gives the chicken a light and pleasant crisp! The basil can be eaten together with the chicken. It's a delicious combo.
Provided by xoxofannyxoxo
Categories Lunch/Snacks
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients, except the chicken, in a dish or bowl. Mix wel.
- Cut Chicken into bite size pieces.
- Combine the mixture and the chicken together.
- Marinade overnight. (this can keep in the fridge for a few days).
- TO Fry: Heat oil to 390 degrees (anywhere from 375-390 should be fine).
- Thoroughly, coat the chicken with Potato Starch.
- Deep fry in small batches until medium golden brown. (about 1.5 mins ).
- Toss with Fresh Basil. You could also add the fresh basil into the oil, with the chicken, for the last 3 secs of frying, but the basil will lose some of its flavor. Be careful of the hot oil splattering when you add in basil.
- Finally, you can sprinkle some extra pepper, salt, and 5 spice onto the chicken if you'd like.
- Enjoy!
Nutrition Facts : Calories 530.7, Fat 14.7, SaturatedFat 3.6, Cholesterol 283.3, Sodium 4452.5, Carbohydrate 23.5, Fiber 1.8, Sugar 14.2, Protein 69.6
TAIWANESE STREET-STYLE POPCORN CHICKEN RECIPE BY TASTY
This popcorn chicken recipe brings me back to the streets of Taiwan. The crunch and pop of flavor is irresistible and that fried Thai basil? Yum!
Provided by Jasmine Pak
Categories Sides
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cube the chicken into bite-sized pieces.
- Transfer the chicken to a medium bowl. Add the soy sauce, garlic powder, five spice, white pepper, and salt and mix until evenly coated. Cover and refrigerate for 1 hour.
- In a separate medium bowl, combine the cornstarch and coarse sweet potato flour.
- Add the chicken to the flour mixture and toss to coat.
- In a deep pot, heat 3 inches of oil over medium heat until the temperature reaches 350°F (150°C). Set a wire rack over a baking sheet.
- While the oil is heating, make the spice mix: In a small bowl, stir together the white pepper, salt, five spice, and cayenne.
- Drop a handful of Thai basil into the hot oil. Fry for 30 seconds, until starting to crisp. Remove from the hot oil with a slotted spoon and transfer to the wire rack.
- Working in batches to avoid overcrowding the pot, fry the chicken in the hot oil for 3-5 minutes, until golden brown and crispy. Transfer to the wire rack to drain.
- Transfer the chicken and crispy Thai basil to a large bowl. Sprinkle with the spice mix and gently toss to combine.
- Transfer to a plate and serve hot.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 5 grams, Fat 15 grams, Fiber 0 grams, Protein 27 grams, Sugar 0 grams
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