Korean Popcorn Chicken
GET READY TO COOK
Method:
1. In a large bowl, combine chicken with Korean Bulgogi; leave to marinate overnight in the chiller or for at least 30mins.
2. Coat marinated chicken evenly with cornstarch; deep fry until cooked. Place on a wire rack to drain excess oil.
3. For dip, place ingredients in a pan; mix well and heat over medium heat until sauce thickens.
4. Garnish and serve with dip
Ingredients:
Chicken
500g boneless skinless chicken thigh fillets, diced into bite sized pieces
100g Korean Bulgogi
175g corn starch
2 chopped spring onions to garnish
Dip
100g Korean Bulgogi
50g sriracha or sweet chilli sauce
50g orange juice
About this dish
5 portions
1 Mild
Serves:
Korean Bulgogi
Chilli Rating:
Product:
Photo Credit: Katherine Lim - creative commons
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