How to Make Super Quick Homemade Homemade crispy popcorn chicken with kimchi mayo
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, How to Prepare Quick Homemade crispy popcorn chicken with kimchi mayo. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Homemade crispy popcorn chicken with kimchi mayo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade crispy popcorn chicken with kimchi mayo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can cook Homemade crispy popcorn chicken with kimchi mayo using 22 ingredients and 24 steps. Here is how you cook that.
Copied from https://reddit.com/r/recipes/comments/hzyadm/homemade_crispy_popcorn_chicken_with_kimchi_mayo/
Ingredients and spices that need to be Take to make Homemade crispy popcorn chicken with kimchi mayo:
- For chicken:
- 500 gr boneless chicken, skin on (breast or thigh)
- 3 smashed cloves of garlic
- 1 egg white
- 1 tbs Korean soy sauce
- 1.5 tbs sesame oil
- 1/2 tsp white pepper powder
- 1 tbs corn starch
- Sprinkle of salt
- Kimchi mayo
- 2 tbs finely chopped kimchi
- 2 tbs kimchi juice
- 1 tbs sugar
- 1 tbs Korean hot pepper flakes
- Squeeze lime juice
- 4 tba mayo
- Sprinkles
- 1 large sheet of nori seaweed
- 1 tbs untrusted white sesame seeds
- Frying
- 7-8 tbs tapioca starch or more if needed
- Canola oil
Instructions to make Homemade crispy popcorn chicken with kimchi mayo
- Marinating chicken:
- Cut chicken into bit sized cubes, then add ingredients
- Mix well and refrigerate for an hour
- Making kimchi mayo:
- In a small pan, add 1 tbs of oil
- Add finely chopped kimchi and fry until caramelised
- Add sugar and kimchi juice. Reduce and allow the mixture to cool down before mixing other ingredients in
- In a bowl, combine all ingredients, then taste and add sugar/salt/lime if needed. The tanginess and umami of kimchi should comes first, with just a little bit of sweetness to balance things up
- Making sprinkles:
- Use tongs to toast nori seaweed under the lowest flame until crispy
- Toast sesame seeds in a small pan until lightly golden
- Blend both into fine powder and set aside
- Frying:
- On a large tray, add 7 tbs of tapioca starch, add more if needed
- Drop chicken cubes and coat well. Make dirt they don’t clump together.
- Rest for 10 minutes
- Heat oil in a wok under medium heat, use chopstick to test the oil. Bubbles = ready.
- Drop chicken pieces into oil. Shake off excess starch if needed.
- Remove once the cubes are lightly golden
- Skim the small bits if needed, then bring to medium high heats for 1-2 minutes
- Double fry the chicken for extra crisp
- Remove over golden brown
- Immediately toss the sprinkles together with the chicken in a large bowl
- Serve immediately. Enjoy with kimchi Mayo.
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