Korean Pupu Chicken

Featured in the Honolulu Star-Advertiser November 20, 2013.



Korean Pupu Chicken

  • 3/4 cup potato starch (found in the Asian food aisle), to coat chicken
  • Salt and pepper, to taste
  • 8 fryer thighs (with skin and bones)
  • Vegetable oil for frying


  • 1 tablespoon sesame oil
  • 1/8 cup sesame seeds
  • 1/2 cup shoyu
  • 2 cloves garlic, minced
  • 1 stalk green onion, chopped
  • 2 small chili peppers, finely minced
  • 1/8 cup sugar


  1. Season potato starch with salt and pepper to taste.
  2. Coat chicken thighs evenly with mixture; set aside.
  3. In a medium bowl, combine sauce ingredients; set aside.
  4. In a large pot or deep fryer, heat oil to 350°F, fry chicken about 15-20 minutes until cooked through and golden brown.
  5. Remove chicken from oil and dip into sauce, turning 2-3 times.
  6. Shake off excess sauce and serve.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
450 calories, 27 g fat, 6 g saturated fat, 180 mg cholesterol,1000 mg sodium, 16 g carbohydrate, 0 g fiber, 3 g sugar, 33 g protein


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