Glochujang Fried Popcorn Chicken Recipe
coconut jasmine rice, crispy jalapeños, green onions, sesame seeds
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Ingredients
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Popcorn Chicken
Coconut Jasmine Rice
Toppings
Method
Prepare Popcorn Chicken
- 1
Cut and Marinate Chicken
Cut the chicken breast into bite-sized pieces. In a bowl, mix Gochujang, soy sauce, and a pinch of salt. Add chicken to the marinade and let it sit for at least 30 minutes.
- 2
Coat Chicken
Set up a dredging station with three bowls: one with cornstarch, one with beaten egg, and one with panko breadcrumbs. Dip each piece of marinated chicken in cornstarch, then egg, and finally coat with panko breadcrumbs.
- 3
Fry Chicken
In a deep skillet, heat vegetable oil over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and sprinkle with salt.
Prepare Coconut Jasmine Rice
- 4
Cook Jasmine Rice
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is fluffy and liquid is absorbed.
Assemble Dish
- 5
Serve
In a bowl, serve a portion of coconut jasmine rice topped with Gochujang fried popcorn chicken. Garnish with crispy jalapeños, chopped green onions, and a sprinkle of sesame seeds.