Wade's Asian popcorn chicken: Today

Ingredients

Serves: 4

For the chicken:

• 500g chicken fillets cut into bite sized pieces, thighs can also be used
• 1 tbsp mirin/rice wine
• 2 tsp ginger powder
• 1/2 tsp fine sea salt
• 1/4 tsp ground black pepper
• 200g potato flour, if you don't have potato flour use cornflour instead
• Vegetable oil for deep frying

For the sauce:

• 3 tbsp tomato ketchup
• 2 1/2 tbsp gochujang (Korean red chilli paste)
• 4 tbsp honey
• 1 tbsp rice wine vinegar
• 4 tbsp brown sugar
• 2 tbsp dark soy sauce
• 2 tbsp garlic, finely chopped
• 1 tbsp sesame oil

To garnish:

• Toasted sesame seeds
• Scallions, finely sliced

Method

1. Place the chicken in a large bowl. Add the mirin, ginger, salt and black pepper. Mix them well to make sure all the chicken is coated. Cover and place in the fridge for at least 30 to 40 minutes. As the chicken is marinating, make the sauce.
2. To make the sauce, add all the ingredients into a saucepan and whisk together. Heat the sauce over low to medium heat, whisking continuously. Once it comes to the boil, remove the pan from the heat. I like to give it a quick blend at this stage. Place into a large bowl and leave to cool until required.
3. Preheat a deep fat fryer or air fryer if you prefer to 175oC
4. Remove the chicken pieces from the fridge and in a large bowl evenly coat with the potato flour. Deep fry the chicken pieces in batches until golden and cooked through, 3 or 4 minutes. Take them out and set aside onto kitchen paper.
5. Repeat this with the remaining chicken. To make the chicken extra crunchy, double fry them one more time. Set aside.
6. Pour the sauce into a large pan. Bring it to boil on medium heat. Stir constantly. Add the fried chicken and then coat with the sauce thoroughly. Garnish with toasted sesame seeds and sliced scallions. Place into a bowl and serve.