You encounter all the flavours of the world in Wageningen. Rin Kishimoto (23), a Food Technology Master’s student from Japan, shares her favourite dish from Korea, where she lived for ten years.
‘Korean Gochujang Popcorn Chicken is a delicious fusion of crispy, bite-sized chicken and Korea’s signature spicy-sweet glaze. Featuring gochujang — a fermented chili paste packed with umami — this dish is both comforting and exciting. It is often enjoyed as a school lunch or snack in Korea, and it’s perfect for sharing, entertaining or satisfying a spicy craving.’
Preparation time: 40 minutes
For four people
Ingredients:
For the chicken:
• 2 medium chicken breasts
• Corn starch, as needed to coat
• ½ tsp garlic powder
• ½ tsp black or white ground pepper
• Cooking oil
For the gochujang glaze:
• 4 tbsp soy sauce
• 2 tbsp gochujang (Korean chilli paste)
• 2 tbsp honey
• 2 large garlic cloves, grated
• ½ tsp sesame oil (optional)
Preparation:
1. In a bowl, combine the soy sauce, gochujang and honey. Mix until smooth. Add the grated garlic and sesame oil and set aside.
2. Cut the chicken breasts as wished into either small popcorn-style pieces or slightly larger chunks.
3. In a separate bowl, coat the chicken evenly with corn starch, garlic powder and pepper.
4. Heat about 1 cm of oil in a frying pan over medium heat. Once hot, add the chicken pieces in batches. Fry until golden brown and cooked through, about 4 minutes per side.
5. Transfer to a paper towel on a plate to drain excess oil.
6. Discard excess oil from the pan. Return the fried chicken to the pan and pour over the gochujang glaze.
7. Toss well to coat all the pieces evenly. If the sauce is too much or too thick, gently cook for an additional 1–2 minutes to reduce it slightly.
Tip: Garnish with sesame seeds and finely chopped spring onions. Serve hot with pickled radish or steamed rice for a full meal.
