Gochujang Mole Popcorn Chicken

This dish is one of those dishes that you can not stop thinking about. The fusion between Korean and Mexican spices create an explosion of flavours that meld together to form the perfectly crunchy, sticky, spicy and sweet bite. Make this dish for your next dinner party, however you may want to double the recipe, for that late night bite you will be craving when your guests leave!

Gochujang Mole Popcorn Chicken 

Chicken Marinade:

8 Chicken thighs

Salt

4 Spring onions

4 Crushed Garlic 

4 Ginger slices 

1 tbsp Togarashi seasoning 

4 tbsp Mirin 

4 tbsp Neutral oil (I use avocado)

Method:

-dice chicken and toss with all the above ingredients, marinade 30min or up to a day

Gochujang Mole Sauce

Korean gochujang

Ketchup 

Soy sauce

Rice vinegar 

Strawberry jam

Honey 

Gochujang mole ketchup -by acid league 

Garlic (minced/pressed)

Ginger (minced/grated)

Method:

-combine everything in a pot and bring to a boil, about 2-3 mins, set aside 

Assemble:

-toss marinaded chicken in corn flour to cover, fry at 180 for 2mins, then remove from oil and fry again at 190 until darker golden colour appears 2-3 mins

-toss in the gochujang mole sauce until coated 

-garnish with black sesame seeds & micro chives 

~devour x