Popcorn Chicken with Korean Dipping Sauce & Soju-inspired Yoghurt Cocktail
- Prep Time: 20 minutes
- Marinade Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
Description
Satisfyingly crunchy chicken bites with spicy Gochujang sauce and a sweet-sour cocktail to wash it down with.
Ingredients
Marinade
800 g boneless skinless chicken thigh, cut into bite-size pieces
2 C (500 ml) buttermilk
2 Tbsp (30 ml) Tabasco® sauce
Sauce
½ C (125 ml) tomato sauce
¼ C (60 ml) Gochujang paste
1 Tbsp (15 ml) sesame oil
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) soy sauce
zest and juice of 1 lime
salt and pepper
Popcorn Chicken
1 C (250 ml) cake flour
½ C (124 ml) corn flour
1 Tbsp (15 ml) garlic powder
1 Tbsp (15 ml) onion powder
1 Tbsp (15 ml) paprika
2 tsp (10 ml) salt
1 tsp (5 ml) black pepper
4 eggs
Panko crumbs
enough oil to shallow fry
To Serve
2 spring onions, sliced
2 Tbsp (30 ml) sesame seeds, toasted
Cocktail
ice kept in the Stanley™ Classic Legendary Food Jar
200 ml vodka (or soju if you have)
400 ml Sprite
400 ml kefir or plain drinking yoghurt
Instructions
Marinade
Pour the buttermilk and Tabasco® sauce into a large bowl then add the chicken. Mix well to combine, then cover and leave to marinate for at least 1 hour.
Sauce
Whisk all the ingredients for the sauce into a small sauce pot and set it over medium heat. Bring to a boil then remove from the heat and set aside.
Popcorn Chicken
Whisk the ingredients for the seasoned flour dredge together in a mixing bowl. Crack the eggs into a separate bowl and whisk to combine. Pour the panko crumbs into another large bowl.
Pour the chicken into a colander and drain the excess buttermilk off and discard. Dredge the chicken in the flour in batches, then dip it into the egg. Shake off the excess egg then drop into the panko and crumb it on all sides. Place the coated chicken onto a baking tray. Repeat until you have coated all of the chicken.
Preheat the oil to 180 °C. Carefully drop the chicken in batches into the oil to fry. Fry for 2-3 minutes or until golden. Drain the fried chicken on a sheet of paper towel and season immediately with salt.
To Serve
Garnish the popcorn chicken with spring onions and sesame seeds and a drizzle of dipping sauce. Serve extra sauce on the side.
Cocktail
Mix all of the ingredients together and pour over ice into 4 glasses.
