Korean Popcorn Chicken

Ingredients for 2 servings:

• 500 g chicken breast fillet(s)
• 1 tbsp rice wine
• 2 tsp ginger powder
• ½ tsp salt
• ¼ tsp black pepper
• 130 g cornstarch
• 1 liter of oil for frying
• 7 tbsp ketchup
• 3 tbsp honey
• 2 tbsp, heaped sugar, brown
• 1 ½ tbsp, heaped Gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 2 garlic cloves, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Chicken nuggets with spicy sauce

Cut the chicken into pieces approximately 3 x 3 cm in size. Mix well in a large bowl with the rice wine, ginger powder, salt, and black pepper. Then cover the bowl and refrigerate. Now prepare the sauce. Place all ingredients in a saucepan and bring to a boil over medium heat for approximately 1-2 minutes, stirring constantly. Set aside while warm. Thoroughly coat all chicken pieces with the cornstarch. Heat the oil in a deep fryer to approximately 175°C. Deep-fry the chicken in several batches for approximately 2-3 minutes. Once everything is fried, repeat the process one more time. This will make everything extra crispy. Now add the chicken pieces, in portions, to the sauce and serve.