Korean Chicken Popcorn Shakers
Korean Chicken Popcorn Shakers
Ingredients
For the Marination
- 500 g boneless chicken, cut into bite-sized pieces
- 1/2 cup milk
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 teaspoon garlic powder
- 1/2 tablespoon paprika powder
- 1 teaspoon mixed herbs
- 1 egg
- 2 tablespoons Mama Sita's oyster sauce
For the Dry Coating
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- 1 teaspoon mixed herbs
- 1 cup chilled water, for dipping
- as needed oil, for frying
For the Sauce
- 4 tablespoons tomato ketchup
- 3 tablespoons chili garlic sauce
- 1 teaspoon soy sauce
- 3 tablespoons Mama Sita's sweet chili sauce
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon crushed red chili
- 1/2 tablespoon powdered sugar
- 1/2 tablespoon sesame seeds
Instructions
- 1
Prepare the buttermilk: In a medium bowl, combine 1/2 cup milk and 2 tablespoons vinegar. Let it sit for 5 minutes until it slightly curdles.
⏱️ 5 min
- 2
Add the chicken to the buttermilk. Season with 1 teaspoon salt, 1 teaspoon black pepper powder, 1 teaspoon garlic powder, 1/2 tablespoon paprika powder, 1 teaspoon mixed herbs, 1 egg, and 2 tablespoons Mama Sita's oyster sauce. Mix well to ensure all chicken pieces are coated.
⏱️ 5 min
- 3
Cover the bowl and marinate the chicken in the refrigerator for 30 minutes.
⏱️ 30 min
- 4
While the chicken is marinating, prepare the dry coating: In a separate shallow dish, combine 2 cups all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 1 teaspoon garlic powder, 1 teaspoon paprika powder, and 1 teaspoon mixed herbs. Mix thoroughly.
⏱️ 5 min
- 5
Prepare the sauce: In a small bowl, whisk together 4 tablespoons tomato ketchup, 3 tablespoons chili garlic sauce, 1 teaspoon soy sauce, 3 tablespoons Mama Sita's sweet chili sauce, 1/4 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon crushed red chili, 1/2 tablespoon powdered sugar, and 1/2 tablespoon sesame seeds. Set aside.
⏱️ 5 min
- 6
Set up your dredging station: Have the marinated chicken, the dry coating mixture, and a bowl of chilled water ready. Heat oil in a deep pan or pot over medium flame for frying.
⏱️ 5 min
- 7
Take a piece of marinated chicken and coat it thoroughly in the dry mixture, pressing gently to adhere. Dip the coated chicken piece into the chilled water for a quick second, then immediately coat it again in the dry mixture, ensuring it is fully covered. Repeat for all chicken pieces.
⏱️ 10 min
- 8
Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry on medium flame for 5-7 minutes, or until golden brown and cooked through.
⏱️ 20 min•🌡️ 175
- 9
Remove the fried chicken popcorn from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min
- 10
Serve the Korean Chicken Popcorn Shakers hot with the prepared sauce on the side for dipping, or toss the chicken in the sauce if preferred.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Chicken Popcorn Shakers
For the Marination
- 500 g boneless chicken, cut into bite-sized pieces
- 1/2 cup milk
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 teaspoon garlic powder
- 1/2 tablespoon paprika powder
- 1 teaspoon mixed herbs
- 1 egg
- 2 tablespoons Mama Sita's oyster sauce
For the Dry Coating
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- 1 teaspoon mixed herbs
- 1 cup chilled water, for dipping
- as needed oil, for frying
For the Sauce
- 4 tablespoons tomato ketchup
- 3 tablespoons chili garlic sauce
- 1 teaspoon soy sauce
- 3 tablespoons Mama Sita's sweet chili sauce
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon crushed red chili
- 1/2 tablespoon powdered sugar
- 1/2 tablespoon sesame seeds
Instructions
- 1
Prepare the buttermilk: In a medium bowl, combine 1/2 cup milk and 2 tablespoons vinegar. Let it sit for 5 minutes until it slightly curdles.
⏱️ 5 min - 2
Add the chicken to the buttermilk. Season with 1 teaspoon salt, 1 teaspoon black pepper powder, 1 teaspoon garlic powder, 1/2 tablespoon paprika powder, 1 teaspoon mixed herbs, 1 egg, and 2 tablespoons Mama Sita's oyster sauce. Mix well to ensure all chicken pieces are coated.
⏱️ 5 min - 3
Cover the bowl and marinate the chicken in the refrigerator for 30 minutes.
⏱️ 30 min - 4
While the chicken is marinating, prepare the dry coating: In a separate shallow dish, combine 2 cups all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 1 teaspoon garlic powder, 1 teaspoon paprika powder, and 1 teaspoon mixed herbs. Mix thoroughly.
⏱️ 5 min - 5
Prepare the sauce: In a small bowl, whisk together 4 tablespoons tomato ketchup, 3 tablespoons chili garlic sauce, 1 teaspoon soy sauce, 3 tablespoons Mama Sita's sweet chili sauce, 1/4 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon crushed red chili, 1/2 tablespoon powdered sugar, and 1/2 tablespoon sesame seeds. Set aside.
⏱️ 5 min - 6
Set up your dredging station: Have the marinated chicken, the dry coating mixture, and a bowl of chilled water ready. Heat oil in a deep pan or pot over medium flame for frying.
⏱️ 5 min - 7
Take a piece of marinated chicken and coat it thoroughly in the dry mixture, pressing gently to adhere. Dip the coated chicken piece into the chilled water for a quick second, then immediately coat it again in the dry mixture, ensuring it is fully covered. Repeat for all chicken pieces.
⏱️ 10 min - 8
Once the oil is hot (around 350°F or 175°C), carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry on medium flame for 5-7 minutes, or until golden brown and cooked through.
⏱️ 20 min•🌡️ 175 - 9
Remove the fried chicken popcorn from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min - 10
Serve the Korean Chicken Popcorn Shakers hot with the prepared sauce on the side for dipping, or toss the chicken in the sauce if preferred.
⏱️ 3 min