Spicy Popcorn Chicken (Original video)

Ingredients:

• 450g boneless chicken leg or breast, cut into bite-sized pieces
• 1 tsp salt
• Black pepper
• 1/2 tsp ginger powder or minced ginger
• 1 tsp Gochugaru (Korean chili powder)
• 1/2 TBSP minced garlic or garlic powder
• 1 TBSP cooking wine or rice wine (mirin)
• 200g all-purpose flour
• 50g corn starch
• 1 tsp baking powder
• 1.5 tsp salt
• Black pepper
• 1 tsp Gochugaru (Korean chili powder)
• 1/2 TBSP garlic powder (if using minced garlic, add it when adding an egg)
• 1/2 TBSP oregano (optional)
• 1 egg
• 120ml water
• Cooking oil
• 2 TBSP minced garlic
• 1 TBSP soy sauce
• 2 TBSP sugar
• 2 TBSP ketchup
• 4 TBSP corn syrup
• 3 TBSP water
• 1 TBSP Gochujang (Korean chili pepper paste)

Instructions:

1. In a bowl, mix together the chicken, salt, black pepper, ginger powder or minced ginger, Gochugaru, minced garlic or garlic powder, and cooking wine or rice wine. Pat the chicken and let it rest in the fridge.
2. In another bowl, mix together the all-purpose flour, corn starch, baking powder, salt, black pepper, Gochugaru, garlic powder, and oregano. Divide the mixture into 45:55 and move 55% to another bowl.
3. Beat the egg and add it to the 45% flour mixture. Add 100ml of water and mix. Add more water if needed to create a slightly runny batter.
4. Dip a piece of chicken into the batter, bury it in the flour mixture, and press it. Shake off the excess flour and repeat twice. Do this for all the chicken pieces.
5. Heat enough cooking oil in a pan over medium heat. Test the oil with small pieces of chicken. When the oil is hot enough, put the chicken in and fry until light browned.
6. In a separate pan, mix together the minced garlic, soy sauce, sugar, ketchup, corn syrup, water, and Gochujang. Turn on low heat and simmer while stirring.
7. If you want to fry the chicken again for extra crispiness, cool it first and then fry it briefly. If you fry it twice, take it out when the color is still light during the first frying.
8. Coat the chicken with the sauce in the pan or enjoy it in a "half and half version" by sprinkling it with cheese and parsley.