Lunch / Dinner
Popcorn Chicken Korean Style
Sweet, spicy, crunchy, and outrageously delicious, Korean-Style Popcorn Chicken with rice cakes is quickly edging toward the top of the list of the world's most wonderful foods.
Ingredients
Test Kitchen Tip
For extra crunchy chicken bites, fry the nuggets twice.
Instructions
Soak rice cakes in water to cover for 20 minutes; drain well, then pat dry.
Whisk together ketchup, gochuchang, wine, ginger, salt, and pepper; reserve half for dipping.
Add chicken to remaining half ketchup mixture; marinate, covered, 30 minutes then drain.
Coat chicken completely in starch (working in batches); shake off excess.
Heat oil in a wok or sauté pan over medium-high to 350°.
Add rice cakes, one at a time; fry 30 seconds before adding next cake. Fry cakes until outsides crisp, 3 minutes; transfer to a paper-towel-lined plate.
Fry chicken, in batches, until golden and cooked through, 2–3 minutes; transfer to a paper-towel-lined plate.
Drizzle reserved ketchup mixture over chicken and rice cakes; top with scallions and nuts and/or seeds.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 555
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 90mg 30%
Sodium 963mg 40%
Carbs 68g 22%
Protein 26g
*Percent Daily Values are based on a 2,000 calorie diet.