Korean Inspired Popcorn Chicken
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 500 grams chicken breast, cut into bite sized pieces
- 150 grams Korean rice cakes
- 1 tablespoon rice wine vinegar
- 2 teaspoons ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup cornflour
- oil, for deep frying
Sticky Sauce
- 5 tablespoons tomato sauce
- 1 tablespoon sriracha sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
To Finish
- sesame seeds
- spring onion, finely chopped
Instructions
Preparing the Chicken
- Into a large mixing bowl, place the chicken, rice wine, ginger, salt and pepper. Stir to combine. Cover the bowl and place in the fridge to marinate for at least 30 minutes.
- In batches, coat each piece of chicken in the corn flour thoroughly, shake off any excess flour.
- Add some oil to a deep saucepan and heat it until it reaches 175 °C.
- Deep fry the rice cakes, in batches, for about 1 min each (until the outside is crispy). Take them out and set them aside on paper towel while you cook the remaining rice cakes.
- Deep fry the chicken, in batches, until golden and cooked through (this takes approximately 2-3 minutes). Take out the cooked chicken and set it aside on paper towel while you cook the remaining chicken. You can also double fry the chicken to make it extra crispy.
Finishing the Chicken
- Place all the sauce ingredients into a saucepan and heat over a medium heat for 1-2 minutes, until the sauce thickens slightly. Ensure you stir constantly so it doesn't burn.
- Add the chicken and rice cakes and stir to coat.
- Transfer to a bowl and garnish with sesame seeds and finely chopped spring onion. Serve immediately.