Korean Style Popcorn Chicken
User Reviews
4.9
96 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr 5 mins
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Servings
3
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Calories
758 kcal
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Course
Main Course
-
Cuisine
Korean
Korean Style Popcorn Chicken
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Korean style popcorn chicken recipe. It's a type of Korean fried chicken! It's crunchy and coated with sticky, sweet, tangy and spicy sauce! A perfect crowd pleaser!
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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 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
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
- Place chicken pieces into a large mixing bowl. Add the rice wine, ginger powder, salt, and ground black pepper and mix them well. Cover the bowl with plastic wrap and marinate the chicken for 30 mins in the fridge.
- Coat each chicken piece with the starch powder thoroughly. (It’s best doing this in 4 to 5 batches so that they are well covered with the starch powder.)
- - Pour some cooking oil into a deep saucepan/wok and heat until it reaches 175 C/ 347 F (or boiling). - Deep fry the rice cakes in batches until the outer layer turns crispy. (Deep-frying for too long can lead to rice cake explosions, so cook for less than 10 seconds. Alternatively, you can lightly pan fry them until soft.) Take them out and set aside onto paper towel to absorb any excess oil. Repeat this with the remaining rice cakes. - Deep fry the battered chicken pieces in batches until golden and cooked through (2 to 3 mins). Take them out and set aside onto paper towel to absorb any excess oil. Repeat this with the remaining chicken. (Don’t put too much chicken in one go as it can lower the oil temperature down.) To make the chicken extra crunchy, double fry them one more time. Set aside.
- Pour the sauce into a heated skillet. Bring it to boil on medium heat until the sauce thickens a little bit (1 to 2 mins). Stir constantly. Add the fried chicken and rice cakes then coat with the sauce quickly and thoroughly. Garnish with your choice of toppings (e.g. crushed nuts, seeds and green onion). Serve.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition Information
Show Details
Calories
758kcal
(38%)
Carbohydrates
86g
(29%)
Protein
33g
(66%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Cholesterol
163mg
(54%)
Sodium
1063mg
(44%)
Potassium
1018mg
(29%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
255IU
(5%)
Vitamin C
5.1mg
(6%)
Calcium
55mg
(6%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 86g | 29% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 163mg | 54% |
| Sodium | 1063mg | 44% |
| Potassium | 1018mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 55mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
96 reviews
Excellent
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