Gochujang Popcorn Chicken

Instructions

1. 1

   Use raw, boneless, skinless chicken thighs. Cut into roughly 2.5 cm pieces. In a large bowl, beat the egg with the soy sauce, black pepper and garlic powder, then stir in the chicken. Leave it to marinate briefly while preparing the other components.

2. 2

   Rinse the raw rice and drain well. Put it in a 2–3 litre saucepan with 550 ml of the water. Bring to a boil over high heat, cover and reduce to low. Simmer gently for 17–18 minutes, until the water is absorbed, then remove from the heat and leave covered for 10 minutes. While the water comes to a boil, mince the garlic and measure the remaining ingredients.

3. 3

   While the rice cooks, put the frozen broccoli and 120 ml of the water in a deep 30 cm nonstick frying pan. Cover and cook over medium-high heat for 6–8 minutes, stirring halfway through, until steaming hot and tender. Transfer to a serving bowl, cover to keep warm and carefully wipe the pan dry.

4. 4

   While the broccoli cooks, stir the gochujang into the marinated chicken, then add the potato starch and mix thoroughly. The chicken should have a thick, sticky coating rather than a dry dusting.

5. 5

   Heat the frying pan over medium heat for 1–2 minutes. Cook the chicken in three batches, using 2 tsp canola oil, 1 tsp sesame oil and 5 g butter for each batch. Once the butter foams, add one-third of the chicken in a single layer, separating the pieces. Cook for 8–10 minutes per batch, turning every few minutes, until browned and the largest pieces reach 74°C/165°F in the centre. Lower the heat if the coating darkens too quickly. Transfer cooked chicken to a plate.

6. 6

   After the final batch, reduce the heat to medium-low and carefully remove any blackened crumbs from the pan. Add the garlic, brown sugar, honey, rice vinegar, ketchup and remaining 45 ml water. Simmer for 2–3 minutes, stirring, until the garlic softens and the glaze becomes glossy and lightly syrupy.

7. 7

   Return all the cooked chicken to the pan and toss for about 1 minute until evenly glazed and hot. Fluff the rice and divide it and the broccoli between four plates. Add the chicken and any remaining glaze, and serve immediately.