Gochujang Popcorn Chicken

Gochujang sauce

• 400g chicken thighs (boneless and skinless)
• 50g gochujang (store-bought)
• 25g honey
• 25ml mirin
• 10ml apple cider vinegar
• 1/2 tbs sesame oil
• 1 cloves of garlic (grated)

Soy sauce

Batter

• 125g cornflour
• 125g plain flour
• 250g sparkling water

Spring onions

Sesame seeds

1. Stir together the corn flour, plain flour and sparkling water, mixing until you have a smooth batter.
2. Cut the chicken into small bite-size pieces and individually dip into the batter.
3. Heat rapeseed oil in a pan to 180C and deep fry the battered chicken pieces for 2 minutes.
4. For the gochujang sauce, mix together the gochujang, honey, mirin, apple cider vinegar, sesame oil, soy sauce and grated garlic in a bowl.
5. Lightly coat the fried chicken with gochujang sauce.
6. Garnish with a sprinkle of sesame seeds and chopped spring onions and serve.