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:

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