Korean-Inspired Popcorn Chicken

Crispy fried chicken in a sweet and spicy sauce.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Chicken

• 1  lb chicken, boneless, skinless thighs, cut into 1 inch pieces
• 2  tablespoons  rice wine vinegar
• 1  cup cornstarch
• 1  teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 1⁄2 cup canola oil (for frying)
• 1  tablespoon sesame seeds, toasted
• 2  scallions, thinly sliced

• Sauce

• 1  garlic clove, minced
• 1  teaspoon  minced ginger
• 2  tablespoons  gochujang (korean red chili paste)
• 1  tablespoon soy sauce
• 1  tablespoon  rice wine vinegar
• 2  tablespoons light brown sugar
• 1  tablespoon honey
• 1  tablespoon  toasted sesame oil

Directions

1. Chicken:
2. Preheat canola oil in a heavy bottomed pot to 350 degrees.
3. Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
4. 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.
5. Sauce:
6. 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.