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Korean style popcorn chicken (Dakgangjeong, 닭강정) is a popular Korean street snack in Korea. The boneless chicken nugget is deep fried and coated with Korea’s special sticky, spicy, tangy and sweet sauce.
You might be wondering what’s the difference between Korean style popcorn chicken and Korean Fried Chicken? Frankly, I don’t think there’s much difference. In fact, some Koreans use these two names interchangeably.
However, all these facts will be dependent on the cook’s choice in ingredients. Therefore, these two may result in the same outcome depending on who’s cooking it and how
Ingredients
Instructions
for full recipes please see : mykoreankitchen.com
You might be wondering what’s the difference between Korean style popcorn chicken and Korean Fried Chicken? Frankly, I don’t think there’s much difference. In fact, some Koreans use these two names interchangeably.
However, all these facts will be dependent on the cook’s choice in ingredients. Therefore, these two may result in the same outcome depending on who’s cooking it and how
Ingredients
- 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
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 cup potato starch or corn starch
- Some cooking oil , I used rice bran oil
- SAUCE (MIX THESE IN A BOWL)
- 5 Tbsp tomato sauce (ketchup)
- 1 1/2 Tbsp gochujang (Korean chilli paste)
- 2 Tbsp honey
- 2 Tbsp dark brown sugar
- 1 Tbsp soy sauce
- 2 tsp sesame oil
- 1/2 tsp minced garlic
- 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
Instructions
- Place chicken pieces into a large mixing bowl. Add the rice wine, ginger powder, salt, and ground black pepper and mix them well. Cover the bowl with plastic wrap and marinate the chicken for 30 mins in the fridge.
- Coat each chicken piece with the starch powder thoroughly. (It’s best doing this in 4 to 5 batches so that they are well covered with the starch powder.)
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for full recipes please see : mykoreankitchen.com
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