My Korean Kitchen · by Sue Pressey★ 4.8 (33)
Korean Style Popcorn Chicken
NUTRITION · PER SERVING65M COOK
CAL 46%·PRO 57%
CARBS 126G55% OF CAL
6G FIBER35G SUGAR85G OTHER
FAT 34G34% OF CAL
6G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried chicken pieces coated in a sticky, sweet, spicy, and tangy Korean sauce. Topped with sesame seeds and green onions. A crowd-pleasing dish bursting with flavor.
mainkoreanchicken🍟 deep fryer🥄 saucepan🍳 skillet🍜 wokdairy free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
- 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)
- 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
- 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)
At a glance
PER SERVING · TIME 65M
CAL 46%·PRO 57%
CARBS 126G55% OF CAL
6G FIBER35G SUGAR85G OTHER
FAT 34G34% OF CAL
6G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 25m
- Sodium
- 1757mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 839mg
- Calcium
- 36mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1757MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.