Salt and Pepper Popcorn Chicken
Ingredients: chicken breast, white pepper powder, five spice powder, garlic salt, salt · 20 min cook time · 450kcal · ~₩9,260
Ingredients
340g chicken breast, 0.5teaspoon white pepper powder, 0.25teaspoon five spice powder, 0.5teaspoon garlic salt, 0.5teaspoon salt, 0.5teaspoon sugar, 0.5teaspoon chicken bouillon, 1tablespoon cornstarch, 1tablespoon water, 1개 egg yolk, 0.5teaspoon salt (for seasoning), 0.5teaspoon garlic salt (for seasoning), 0.25teaspoon five spice powder (for seasoning), 0.25teaspoon white pepper powder (for seasoning), 1liter oil for frying
Instructions
1. Cut about 12 oz (340g) of chicken breast into pinky-sized strips, first by cutting 1/2-inch thick slices, then 1/2-inch thick strips. Cut any longer strips into 2-inch pieces.
2. In a bowl, combine 0.5 teaspoon white pepper powder, 0.25 teaspoon five spice powder, 0.5 teaspoon garlic salt, 0.5 teaspoon salt, 0.5 teaspoon sugar, 0.5 teaspoon chicken bouillon, 1 tablespoon cornstarch, and 1 tablespoon water.
3. Mix the chicken with the marinade by hand, massaging it for better absorption.
4. Separate an egg yolk and add only the egg yolk to the bowl of chicken. Do not mix it in yet; wait until just before frying.
5. Prepare the seasoning mix: combine 0.5 teaspoon salt, 0.5 teaspoon garlic salt, 0.25 teaspoon five spice powder, and 0.25 teaspoon white pepper powder in a separate bowl.
6. Just before frying, mix the egg yolk with the chicken by hand for about a minute, ensuring every piece is thoroughly coated.
7. Fill a pot or wok about halfway with oil and heat it on high until the oil reaches around 350°F (176°C).
8. As the oil heats, further massage the chicken and separate each piece so they don't clump when frying.
9. Once the oil is hot enough, start the first fry. Add chicken pieces by hand, one by one, to prevent them from sticking. Fry in two batches.
10. Fry each batch for 2 to 3 minutes until the pieces are crispy and brown. Use a spider strainer to transfer the first batch out. Repeat for the second batch.
11. Transfer all chicken out of the wok and heat the oil to between 380°F to 390°F (193°C to 199°C) for the second fry.
12. Transfer the first batch of chicken back into the wok and fry for about 30 seconds until the chicken turns a darker gray-brown. Repeat for the second batch.
13. To add the seasoning, pour the powder mix into your hand and gradually sprinkle it in while tossing the bowl (or wok) with the other hand. Do a taste test before adding all the seasoning to avoid overly salty chicken.
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