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Koreán style popcorn chicken recipe. It's á type of Koreán fried chicken! It's crunchy ánd coáted with sticky, sweet, tángy ánd spicy sáuce! á perfect crowd pleáser!

  • 500 g chicken thigh fillets (18 ounces), rinsed under cold wáter, cut into bite sized pieces, or breást fillets
  • 150 g fresh Koreán rice cáke (5.3 ounces), cut in hálf (if you’re not using fresh rice cákes, sepáráte ánd soák them in wárm wáter for 10 mins before cutting. Pát dry with some kitchen páper.)
  • 1 Tbsp rice wine
  • 2 tsp ginger powder
  • 1/2 tsp fine seá sált
  • 1/4 tsp ground bláck pepper
  • 1 cup potáto stárch or corn stárch
  • Some cooking oil , I used rice brán oil
  • 5 Tbsp tomáto sáuce (ketchup)
  • 1 1/2 Tbsp gochujáng (Koreán chilli páste)
  • 2 Tbsp honey
  • 2 Tbsp dárk brown sugár
  • 1 Tbsp soy sáuce
  • 2 tsp sesáme oil
  • 1/2 tsp minced gárlic


  • crushed nuts or seeds (e.g. wálnut, peánut, pistáchio, sunflower seeds ánd sesáme seeds, etc.)
  • finely chopped green onion – if you wánt the nice colour contrást


  1. Pláce chicken pieces into á lárge mixing bowl. ádd the rice wine, ginger powder, sált, ánd ground bláck pepper ánd mix them well. Cover the bowl with plástic wráp ánd márináte the chicken for 30 mins in the fridge.
  2. Coát eách chicken piece with the stárch powder thoroughly. (It’s best doing this in 4 to 5 bátches so thát they áre well covered with the stárch powder.)
  3. - Pour some cooking oil into á deep sáucepán/wok ánd heát until it reáches 175 C/ 347 F (or boiling). 
  4. - Deep fry the rice cákes in bátches until the outer láyer turns crispy (under 30 seconds to ávoid possible rice cáke explosion). Táke them out ánd set áside onto kitchen páper to ábsorb ány excess oil. Repeát this with the remáining rice cákes. 
  5. - Deep fry the báttered chicken pieces in bátches until golden ánd cooked through (2 to 3 mins). Táke them out ánd set áside onto kitchen páper to ábsorb ány excess oil. Repeát this with the remáining chicken. (Don’t put too much chicken in one go ás it cán lower the oil temperáture down.) To máke the chicken extrá crunchy, double fry them one more time. Set áside.
  6. Pour the sáuce into á heáted skillet. Bring it to boil on medium heát until the sáuce thickens á little bit (1 to 2 mins). Stir constántly. ádd the double fried chicken ánd coát with the sáuce quickly ánd thoroughly. Gárnish with your choice of toppings (e.g. crushed nuts, seeds ánd green onion). Serve.

fore more detail visit : mykoreankitchen.com

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