Korean Popcorn Chicken

• servings: 4 servings
• active time: 20
• total time: 45

Ingredients

For the Chicken:

800g chicken breast, cubed

1 tbsp black pepper

1 tbsp soy sauce

1 egg

40g cornstarch

Tempura bits or breadcrumbs

For the Sauce:

½ cup soy sauce

¼ cup water

2 tbsp ketchup

3 tbsp gochujang (Korean chili paste)

2 tbsp rice vinegar

2 tbsp honey

2 tbsp brown sugar

Garnishes:

Sesame seeds

Spring onions, chopped

Directions

1️⃣ Marinate the Chicken:

In a bowl, mix cubed chicken with black pepper, soy sauce, and egg. Let it marinate for at least 15 minutes to infuse flavour.

2️⃣ Coat and Bake

Coat the marinated chicken pieces with cornstarch and tempura bits (or breadcrumbs).

Lay on baking tray w/baking paper, well spaced and bake @ 200°C fan forced until golden brown and crispy - around 18 to 20 minutes. Bonus points for turning at halftime.

3️⃣ Make the Sauce

In a small pan, combine soy sauce, water, ketchup, gochujang, rice vinegar, honey, and brown sugar. Bring to a simmer and stir until thickened (about 5 minutes).

4️⃣ Toss and Serve

Toss the crispy chicken in the warm sauce until evenly coated. Serve immediately with steamed rice and enjoy!

Notes

Serve with sticky rice and sliced cucumbers.

Garnish with sliced spring onions or chopped cilantro.