K-Popcorn Chicken
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Crispy buttermilk brined fried chicken drizzled in a spicy Korean-inspired BBQ sauce.
Watch the K-Popcorn Chicken TIKTOK VIDEO
Author:
Kyle Leffers
Ingredients
6 chicken thighs, skinless and boneless
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Rub & Grub Nashville Fried Chicken Coating
1 cup buttermilk
1 tbsp salt
vegetable oil for deep frying
4 tbsp light soy sauce
2 tbsp gochujang paste
2 tbsp honey
2 tbsp brown sugar
2 tsp garlic, minced
2 tsp ginger, minced
1 tbsp vegetable oil
1 tbsp sessame oil
3 spring onions, thin strips (garnish)
1/2 tsp chilli flakes (garnish)
1 tsp sesame seeds (garnish)
Directions
Trim chicken of any extra skin or fat, cut into bite-size pieces and place in a bowl. Add the buttermilk and salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (overnight is best).
Heat a large pan/deep fryer of vegetable oil to 160°C (320°F).
Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in Rub & Grub Nashville Fried Chicken Coating – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
Once the oil is hot enough, add in 4 to 6 chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
Cook for 3-5 minutes until golden brown or until internal temperature reaches 74°C (165°F).
To make the sauce place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together. Bring to the boil, then simmer for 3 minutes until thickened.
Pour the sauce over the crispy chicken and carefully toss together. Top with the spring onions, chilli flakes and sesame seeds.