KOREAN STYLE POPCORN CHICKEN


Korean style popcorn chicken (Dakgangjeong, 닭강정) is a popular Korean street snack in Korea. The boneless chicken nugget is deep fried and coated with Korea’s special sticky, spicy, tangy and sweet sauce.

Servings: 3
Author : Sue

Ingredients
MAIN
  • 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 mins before cutting. Pat dry with some kitchen paper.)
  • 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

OPTIONAL – TO GARNISH
  • crushed nuts or seeds (e.g. walnut, peanut, pistachio, sunflower seeds and sesame seeds, etc.)
  • finely chopped green onion – if you want the nice colour contrast


Instructions
  1. Place chicken pieces into a large mixing bowl. 

You can visit mykoreankitchen.com for full instructions.

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