Korean Popcorn Chicken
Who doesn't love fried chicken? This is a mash up between a Japanese Karaage and my version of a Korean popcorn chicken. It gets its Korean-ness through the marinade and the use of rice flour which gives the chicken batter a light quality.
6 skin-on chicken thighs (~ 2 lbs) cut into chunks
2 garlic cloves grated
3 Tbsp soy sauce
2 Tbsp of rice wine vinegar *paid link*
1 tsp gochugaru (korean red pepper flakes)*paid link*
1 tsp of honey or agave
vegetable oil for frying
1 cup rice flour (can also use potato or all purpose)
Pinch of salt
Pinch of black pepper
Pinch of paprika
Lemon wedge, for serving
In a bowl, combine the cut chicken with the marinade of garlic, vinegar, soy sauce, red pepper flakes and honey. Coat chicken pieces in marinade and refrigerate for at least 24 hours up to 48 hours.
I used my Le Creuset cast iron skillet and filled the skillet about an inch with vegetable oil. Feel free to use peanut, sunflower, or grapeseed oil if you don't have vegetable oil.
While the oil heats, combine rice flour starch, salt, pepper and paprika in a shallow plate so that you can coat the chicken.
Take chicken out of the marinade and roll it in the starch mixture.
Shake off and excess flour before you put the chicken in the oil.
The oil temperature should be around 325 degrees if you have a thermometer. I didn't have one so I test the oil by dropping a little flour in the oil to see if it cooked and rose to the top.
Fry only a few pieces at a time as it will cause the temperature to fall if there are too many piece of chicken.
The chicken should fry for about 3-5 minutes until it gets a deep golden color. Let the chicken rest on paper towels or on a fry rack.
Serve hot with a lemon wedge and a sriracha mayo (mix equal parts srirach and mayo).