Recipe Cuisine: Korean
Theme: Fast & Fab
Korean popcorn chicken
By: Tim Dalton
Ingredients
- 500g chicken thigh
- 1 egg
- 3 Tbsp flour
- 3 Tbsp corn starch
- 1/2 tsp salt, pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- Vegetable oil for frying
- 1/4 cup tomato sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp gochujang
- 2 tsp Obento rice wine vinegar
- 1/4 cup brown sugar
- 2 tbsp butter
- Sesame seeds to garnish
- Rice
Product used in recipe
- OBENTO - RICE WINE VINEGAR
Method
- Start with you chicken thigh cut into chunks in a medium size bowl. Add your egg, sifted cornstarch and flour, salt and pepper, ginger powder and garlic powder. Mix this together
- To make the sauce, add together your tomato sauce, soy sauce, sesame oil, gochujang, rice wine vinegar, and brown sugar. Whisk together
- In a deep pan boil your vegetable oil, add your chicken pieces and once golden take out to dry. After a couple minutes, add the chicken back to the oil and cook for a further few minutes to achieve a crisp. Return chicken to medium bowl
- To a new pan, add your butter and sauce mixture. Bring this to a light bubble on low heat. Then bring the sauce mixture to coat the chicken in the medium bowl
- To serve, add the sauce-coated chicken over rice and garnish with sesame seeds
