Korean Popcorn Chicken

Ingredients:

Chicken

• 1 lb chicken thighs, BL, SL, cut into 1 inch pieces
• 2 tbsp rice wine vinegar
• 1/2 cup cornstarch
• 1/2 tsp black pepper
• 1/2 cup canola oil for frying
• 1 tbsp sesame seeds, toasted (Garnish)
• 2 green onions, thinly sliced (Garnish)

Sauce

• 1 clove garlic, minced
• 1 tsp ginger, minced
• 2 tbsp gochujang (korean red chili paste)** used 1/2 tsp Sambel Oleck only on mine
• 1 tbsp low sodium Chinaking soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp light brown sugar
• 1 tbsp honey
• 1 tbsp toasted sesame oil

Directions:

Chicken:

1. Place the chicken pieces and rice wine vinegar in a large bowl and marinate for 15 minutes.

2. Pour the canola oil into a heavy bottomed skillet and heat for 350°F over medium high heat.

3. Place the cornstarch and pepper on a plate and mix together with a fork.

4. Put 5-6 pieces of the marinated chicken on the plate and coat each piece entirely with the cornstarch. Continue with the other pieces until all are coated.

5. Heat the oil in a skillet and when hot enough begin to fry the chicken pieces in batches making sure not to crowd the pan. Cook until the pieces are fully cooked and browned. Carefully remove from the pan with a slotted spoon and place on a plate covered with paper toweling.

6. When the oil is hot again, repeat the procedure with a second or third batch, if necessary.

Sauce:

1. Place all the sauce ingredients into another skillet and heat on medium high heat. Bring the mixture to a boil and then reduce heat and continue to cook for about 5 minutes or until the sauce begins to thicken.

2. Place the cooked chicken pieces into the sauce and toss to coat.

3. Garnish with toasted sesame seeds and thinly sliced green onions. (optional)

Makes 4 servings, each serving has 498 calories, 136mg sodium, 21.9g carbohydrates with ingredients used

Recipe found at geniuskitchen.com, rewritten and adapted for low sodium.