Sweet And Spicy Korean Fried Popcorn Chicken Recipe
Prep Time:
4 hours, 40 minutes
Cook Time:
55 minutes
Servings:
4 Servings
Ingredients
  • 1 cup cold water
  • 1 tablespoon dark brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • 2 pounds boneless skinless chicken thighs, cut into 1/12-inch pieces
  • ½ cup water
  • ⅓ cup white vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 cup thinly-sliced radishes (any variety)
  • ⅓ cup gochujang paste
  • ⅓ cup dark brown sugar
  • ¼ cup ketchup
  • 2 tablespoons mirin
  • 2 tablespoons water
  • 1 tablespoon gochugaru flakes
  • 1 tablespoon soy sauce
  • 1 cup potato starch
  • 1 cup rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup cold water
  • 1 cup rice flour
  • 1 tablespoon dark brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 3 cups avocado oil
  • ¼ cup thinly sliced scallions
Directions
  1. To make the brine, mix together the cold water, brown sugar, salt, garlic powder, onion powder, smoked paprika, and black pepper in a bowl until the sugar and salt are dissolved.
  2. Place the chicken in a large Ziploc bag, add the brine, and seal tightly, pushing out excess air.
  3. Refrigerate the chicken for at least 4 hours and up to 24.
  4. While the chicken is brining, start the radish pickles by combining the water, vinegar, sugar, and salt in a small saucepan. Bring to a boil to dissolve the sugar.
  5. Place the radish slices in a glass jar and pour the hot liquid over top. Cover and let cool at room temperature.
  6. Refrigerate the radish pickles until ready to use.
  7. For the sauce, combine the gochujang, brown sugar, ketchup, mirin, gochugaru flakes, and soy sauce in a small saucepan and heat to a simmer. Keep warm while frying the chicken.
  8. For the dusting flour, add the potato starch, rice flour, baking powder, and salt to a Ziploc bag, seal and shake well.
  9. For the batter, combine the water, rice flour, brown sugar, salt, garlic powder, and black pepper in a large bowl and whisk until smooth.
  10. Remove the chicken from the Ziploc bag, pat it dry with paper towels, and discard the brine.
  11. Line a baking sheet with parchment paper and fit it with a rack.
  12. Add the chicken pieces in batches to the dusting flour, coating as thinly as possible, and transfer them to a platter.
  13. Dip the chicken in the batter for a thin coating and transfer it to another platter.
  14. Return the chicken to the dusting flour and shake well to coat.
  15. Pour the avocado oil into a deep heavy pot and heat to 350 F.
  16. Fry the chicken in batches for 3 minutes at a time.
  17. Remove the fried chicken pieces with a slotted spoon to the prepared rack.
  18. Once all of the chicken has been fried, increase the oil temperature to 375 F.
  19. Fry the chicken once more until golden and crispy, removing it to the rack when finished.
  20. Add the warm sauce to a large mixing bowl and toss the hot chicken to coat.
  21. Serve the chicken immediately with the radish pickles and garnish with the sliced scallions.