Korean Style Popcorn Chicken

Method8 steps · about 1 hr 5 min

1. 1

   Step 1: Mix the bite-sized chicken with rice wine (1 tbsp), ginger powder (2 tsp), ½ tsp salt and ¼ tsp pepper. Cover and refrigerate for 30 minutes.

   Refrigerated chicken marinade · 30 minUses 500 g boneless chicken thigh fillets (or breast fillets), cut into bite-sized pieces · 1 tbsp rice wine · 2 tsp ginger powder · ½ tsp fine sea salt · ¼ tsp ground black pepper

2. 2

   Step 2: Cut fresh rice cakes in half. If using non-fresh rice cakes, separate and soak them in warm water for 10 minutes first, then cut them. Pat the rice cakes completely dry with paper towels before frying.

   Optional rice-cake soak · 10 minUses 150 g fresh Korean rice cakes, cut in half · Warm soaking water, only if rice cakes are not fresh

3. 3

   Step 3: Mix the ketchup (5 tbsp), gochujang (1½ tbsp), honey (2 tbsp), dark brown sugar (2 tbsp), soy sauce (1 tbsp), sesame oil (2 tsp) and ½ tsp minced garlic in a bowl.

   Uses 5 tbsp ketchup (tomato sauce) · 1½ tbsp gochujang · 2 tbsp honey · 2 tbsp dark brown sugar · 1 tbsp soy sauce · 2 tsp sesame oil · ½ tsp garlic, minced

4. 4

   Step 4: Thoroughly coat the marinated chicken with the potato starch or cornstarch (1 cup), working in 4–5 batches so all pieces are covered.

   Uses Marinated bite-sized chicken · 1 cup potato starch or cornstarch

5. 5

   Step 5: Heat cooking oil in a deep pan or wok to 175°C (347°F). In small batches, briefly fry the dry rice cakes until the surface is crisp, keeping each batch under 10 seconds; the author cautions that longer frying can cause them to burst. Alternatively, lightly pan-fry the rice cakes until soft. Drain on paper towels and set aside.

   Uses Cooking oil for deep-frying (such as rice bran oil) · 150 g prepared rice cakes

6. 6

   Step 6: Using the hot 175°C oil, fry the starch-coated chicken in small batches for 2–3 minutes, until golden and cooked through. Avoid crowding the pan, and drain each batch on paper towels. Briefly fry the cooked chicken a second time for extra crunch, then drain and set aside.

   First chicken fry per batch · 3 minUses Hot frying oil · Starch-coated marinated chicken

7. 7

   Step 7: Pour all the mixed sauce into a heated skillet. Bring to a boil over medium heat and stir constantly for 1–2 minutes, until slightly thickened.

   Thicken sauce · 2 minUses Complete spicy-sweet sauce

8. 8

   Step 8: Quickly toss all the fried chicken and rice cakes with the hot thickened sauce until evenly coated. Garnish with crushed nuts or seeds and chopped green onion if using, and serve immediately for the best crunch.

   Uses Double-fried chicken · Fried rice cakes · Thickened spicy-sweet sauce · Crushed nuts or seeds, optional garnish · Green onion, finely chopped, optional garnish