Crunchy Korean Popcorn Chicken

Ingredients

• 500 grams Chicken Thighs (boneless and skinless , cut into 1 1/2 inch pieces)
• 1 teaspoon Garlic (minced )
• 1/2 teaspoon Salt
• 1/2 cup Cornflour
• 1 1/2 - 2 cups Oil (for Frying)
• 1/4 cup Ketchup
• 2 tablespoons Soy Sauce
• 1/2 teaspoon Ginger (minced or grated )
• 1 tablespoon Rice Vinegar
• 2 tablespoons Bira Hot Sauce
• Toasted sesame seeds and chopped parsley or green onions ( for topping)

Instructions

1. 1

   Prep Chicken: Pat the chicken pieces dry with a kitchen towel to make sure there is no moisture on them. In a bowl, mix together chicken, salt and garlic and set aside for 10 minutes. Add cornflour to the chicken and coat well.

2. 2

   Fry Chicken: Heat oil in a pan to medium high heat or till it reaches 350°F (177°C). You can test the oil by adding a tiny piece of chicken to it. The chicken should immediately float to the top and bubbles should form on the surface of the oil. Add the chicken pieces to the hot oil, making sure not to overcrowd. Fry till the chicken is golden brown and cooked from inside. Remove on kitchen towels to absorb extra oil and set aside.

3. 3

   Sauce: Start making the sauce while the chicken in frying. To make the sauce, add ketchup, soy sauce, ginger, vinegar and Bira's hot sauce to a pan and mix well. Simmer the sauce for 3-4 minutes till everything's well combined and the sauce thickens slightly. Add the fried chicken pieces to the sauce and coat well. Add a splash of water if the sauce is too thick. Top with sesame seeds and parsley or green onions and serve hot.