coconut jasmine rice, crispy jalapeños, green onions, sesame seeds

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.

Cut and Marinate 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.

Coat 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.

Fry Chicken

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.

Cook Jasmine Rice

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.

glochujang fried popcorn chicken

Recipe information

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