Korean Popcorn Chicken
Korean Popcorn Chicken is a deliciously crispy and flavorful snack that has gained immense popularity, especially in the world of Korean cuisine. It's a twist on the traditional fried chicken, packed with Korean-inspired flavors, such as sweet, spicy, and savory notes. The bite-sized pieces of chicken are crispy on the outside, juicy on the inside, and coated in a sticky sauce that can range from mild to spicy depending on personal taste.
Ingredients
- 500 g chicken thigh fillets 18 ounces, rinsed under cold water, cut into bite sized pieces, or breast fillets
- 150 g fresh Korean rice cake 5.3 ounces, cut in half (If you're not using fresh rice cakes, separate and soak them in warm water for 10 minutes before cutting. Pat them dry with paper towels to remove any moisture.)
- 1 Tbsp rice wine
- 2 tsp ginger powder
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 cup potato starch or corn starch
- Some cooking oil I used rice bran oil
- SAUCE MIX THESE IN A BOWL
- 5 Tbsp tomato sauce ketchup
- 1 1/2 Tbsp gochujang Korean chilli paste
- 2 Tbsp honey
- 2 Tbsp dark brown sugar
- 1 Tbsp soy sauce
- 2 tsp sesame oil
- 1/2 tsp minced garlic
Instructions
- 500 g chicken thigh fillets (18 ounces), rinsed under cold water, cut into bite sized pieces, or breast fillets
- 150 g fresh Korean rice cake (5.3 ounces), cut in half (If you're not using fresh rice cakes, separate and soak them in warm water for 10 minutes before cutting. Pat them dry with paper towels to remove any moisture.)
- 1 Tbsp rice wine
- 2 tsp ginger powder
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 cup potato starch or corn starch
- Some cooking oil , I used rice bran oil
- SAUCE (MIX THESE IN A BOWL)
- 5 Tbsp tomato sauce (ketchup)
- 1 1/2 Tbsp gochujang (Korean chilli paste)
- 2 Tbsp honey
- 2 Tbsp dark brown sugar
- 1 Tbsp soy sauce
- 2 tsp sesame oil
- 1/2 tsp minced garlic
Notes
1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition
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