Tuesday, August 22, 2017

Korean popcorn chicken recipe

Taught by a Korean friend many moons ago, I picked up a few tips and tricks for cooking simple Korean dishes and have made a mental note that gochujang is utmost essential is just about every single dish.

After flipping through a few pages of Korean Bapsang's page, I stumbled upon this recipe and had a strong urge test it out myself. Very easy and super delish:)

2 pieces of chicken thigh fillets, sliced into bite sized pieces
1/4 tsp salt
1/2 teaspoon minced garlic
1/2 tsp minced ginger
1 tbsp mirin
1/2 cup corn flour
Oil for deep frying

1. Marinate chicken overnight with the above ingredients, minus the oil and corn flour.
2. Heat oil, ready for deep frying. Evenly coat chicken pieces with corn flour and fry until cooked.
3. Set aside.

Sauce ingredients:
1 tbsp soy sauce
3 tbsp mirin
1 tbsp gochujang
3 tbsp honey
2 tsp sesame oil
2 tbsp brown sugar
1 tsp minced garlic
1 tsp grated ginger
2 tbsp roasted peanuts, chopped, for garnish

3. Mix all the above ingredients in a bowl and pour into a flat pan. Allow to slightly thicken, maybe 1-2 minutes, before tossing in cooked chicken pieces.
4. Garnish with roasted peanuts

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