Korean Popcorn Chicken

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OcadoLife

4 serving

Prep time: 20 mins

Cook time: 15 mins

Serves: 4

Known locally as kkanpunggi, Korean Popcorn Chicken is a Korean-Chinese speciality, and this version is by cookery teacher and co-founder of Busan BBQ, Da-Hae West. A real crowd-pleaser, the morsels of crispy chicken are delicious on their own as a bar snack, or can be served with rice to mop up the tangy, spicy sauce.

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Ingredients Method

Ingredients

2 tbsp vegetable oil, plus extra for deep frying
6 tbsp plain flour
2 egg whites
1 tsp ginger
4 tsp garlic
1 tsp salt
1 pinch of white pepper
500g Ocado British Chicken Thigh Fillets, cut into bite-sized pieces
1 onion, finely diced
1 large red pepper, finely diced
6 tbsp soy sauce
7 tbsp runny honey
4½ tbsp rice vinegar
3 tsp chilli flakes, crushed
1 tsp dried birdseye chilli (optional)

Method

Step 1

Fill a deep, heavy-bottomed pan halfway with oil and heat to 180°C. (If you don’t have a thermometer, drop a pea-sized amount of the egg white batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.)

Step 2

Meanwhile, in a bowl, mix together the cornflour and plain flour. In a separate bowl, use a fork to mix the egg whites, ginger, 1 tsp garlic, salt and white pepper until combined.

Step 3

Work in batches of 4-5, coat the chicken pieces in the egg white batter, then toss gently in the flour. Shake off any excess, then carefully drop into the oil. Deep-fry for 3 mins, until golden and rising to the surface (separate any pieces that stick together using heatproof tongs). Drain on a rack set over kitchen towel; repeat with the remaining chicken pieces.

Step 4

To make the sauce, heat the oil in a large frying pan over a low heat. Fry 4 tsp garlic for 2 mins, until softened and fragrant but not coloured. Add the onion and pepper and fry for 1 min until softened, then add the remaining sauce ingredients. Turn the heat to high and bubble for 2 mins, or until thickened and sticky.

Step 5

Check the oil is 180°C and cook the chicken for a second time (in batches) for 2 mins or until super crispy. Drain on a rack. Transfer to a serving dish, spoon over the sauce and nuts, or toss the chicken and sauce together in a bowl first if you like it well coated. Serve immediately.