3 skinless chicken breasts (about 1 1/2 pounds) cut into bite-size pieces
1 tablespoon of rice wine
2 teaspoons of ginger powder
1/2 teaspoon fine sea salt
1/4 teaspoon of ground black pepper
1 cup or more of potato starch
1-2 broccoli heads, florets cut up into small pieces
vegetable oil for frying
Sauce:
10 tablespoons of ketchup
3 tablespoons of gochujang
4 tablespoons of honey
4 tablespoons of light brown sugar
2 tablespoons of soy sauce
4 teaspoons sesame oil
1 to 2 cloves of garlic, crushed
Cooked white rice
sesame seeds
chopped green onions (optional)
Directions:
In a bowl marinate the chicken breast with rice wine, ginger powder, sea salt and ground pepper. Marinate for 30 minutes.
Meanwhile in another bowl mix the sauce ingredients.
In a steaming basket. steam the broccoli for five minutes until crisp but cooked through. Shock with cold water to stop the cooking. Set aside.
Once the chicken is marinated toss in potato starch to cover fully. Deep fry the chicken in the fryer until golden brown on all sides, about to 2 to 3 minutes.
Drain on paper towels.
In a large sauté pan cook the sauce down until thickened. I didn’t use all the sauce- I left about 1/4 of a cup in the bowl because I didn’t want this to be too saucy. If you want a little bit more sauce use all of it. The dish traditionally has just a thin coating of the sauce on everything.
In the thickened and hot sauce go the popcorn chicken and steamed broccoli and toss to coat everything. Sprinkle top with sesame seeds for garnish and green onions if you wish. My daughter hates green onions so I skipped it.
Serve over hot, white rice.
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