Korean Style Popcorn Chicken

subheading: MAIN:

500 g chicken thigh fillets (18 ounces), rinsed under cold water, cut into bite sized pieces, or breast fillets

150 g fresh Korean rice cake (5.3 ounces), cut in half (if you’re not using fresh rice cakes, separate and soak them in warm water for 10 mins before cutting. Pat dry with some kitchen paper.)

1 Tbsp rice wine

2 tsp ginger powder

½ tsp fine sea salt

¼ tsp ground black pepper

1 cup potato starch or corn starch

Some cooking oil , I used rice bran oil

subheading: SAUCE (MIX THESE IN A BOWL):

5 Tbsp tomato sauce (ketchup)

1 ½ Tbsp gochujang (Korean chilli paste)

2 Tbsp honey

2 Tbsp dark brown sugar

1 Tbsp soy sauce

2 tsp sesame oil

½ tsp minced garlic

subheading: OPTIONAL - TO GARNISH:

crushed nuts or seeds (e.g. walnut, peanut, pistachio, sunflower seeds and sesame seeds, etc.)

finely chopped green onion - if you want the nice colour contrast

Directions at mykoreankitchen.com

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