Rice & Noodles · Dinner · Party & Sharing
Cheesy Korean Popcorn Chicken
Cornstarch-coated chicken is double-fried until crunchy, tossed in a sweet-spicy Korean sauce built on Anchor Butter and garlic, then served on rice with melted Perfect Italiano Mozzarella.
- Cooking time
- 40 min
- Servings
- 2 pax
- Difficulty
- Intermediate
What you’ll need
Ingredients
Serves 2
- 400g boneless chicken, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg
- 1 cup cornstarch
- Oil for deep frying
- 20g Anchor Butter
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 bowls cooked white rice
- Sesame seeds and chopped spring onion to garnish
- 120g Perfect Italiano Mozzarella
Step by step
Method
- 1
Season the chicken with garlic powder, onion powder, salt and black pepper, add the egg and mix until coated.
- 2
Toss the chicken generously in cornstarch, then deep fry in hot oil until golden and crisp; fry a second time for extra crunch.
- 3
In a separate pan, melt the Anchor Butter and sauté the garlic, then add the soy sauce, gochujang, rice vinegar, ketchup, brown sugar, honey and sesame oil and simmer until thick and glossy.
- 4
Toss the fried chicken in the sauce until every piece is coated.
- 5
Serve over hot rice and sprinkle with sesame seeds and spring onion.
- 6
Melt the Perfect Italiano Mozzarella gently in a small saucepan until smooth and pour over or serve alongside for dipping.
Keep cooking
