Vegan Korean-Style Sticky & Spicy Popcorn Chicken
Prep Time: 10m | Cook Time: 10m | Servings: 2
Ingredients
Sauce
- 3 tbsp ketchup
- 1 tbsp gochujang (Korean red pepper paste – use 1/2 for less spicy)
- 1/2 tbsp apple cider vinegar (or rice vinegar)
- 2 tbsp brown sugar
- 1 tbsp mirin
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
Other
- 200 g vegan popcorn chicken (I prefer Vegan Fried Chick'n brand)
- 400 g Korean Rice Cakes
- neutral oil, for frying
Instructions
Mix ketchup and gochujang together first to form a smooth paste then add all the other ingredients.
If your rice cakes aren't fresh, you'll need to cook them for a few minutes in a saucepan of boiling water until just soft. Refrigerated rice cakes should only take about 2 minutes. Drain and set aside for 5 minutes to 'dry' slightly.
Cook your popcorn chicken for 8-10 minutes in the air-fryer and set aside.
Heat 1-2 tbsp oil in a non-stick frypan and place your rice cakes in one by one so they don't stick together. Fry until lightly brown and crispy.
Add the popcorn chicken and the sauce and toss to coat. Serve immediately!
