Korean-Style Popcorn Chicken with Jasmine Rice & Roasted Broccoli

Korean-Style Popcorn Chicken

with Jasmine Rice & Roasted Broccoli

25 MIN
2 Servings
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From the Test Kitchen

In this recipe, you’ll coat juicy chicken pieces in our light tempura mix, then quickly pan-fry them to create a golden crust—perfect for a finishing drizzle of a spicy sauce made from ketchup, soy sauce, and gochujang. Simple sides of fluffy jasmine rice and roasted broccoli tie together this Korean-style dish.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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tips & techniques
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce; carefully toss to coat. Taste, then season with salt and pepper if desired.

Cook the rice:
2 Cook the rice:

While the broccoli roasts, in a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Make the sauce:
3 Make the sauce:

While the rice cooks, in a bowl, combine the ketchup, honey (kneading the packet before opening), soy sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Make the batter & cook the chicken:
4 Make the batter & cook the chicken:

While the rice continues to cook, in a medium bowl, whisk together the tempura mix, sesame oil, and 1/4 cup of cold water. Pat the chicken dry with paper towels. Season with salt and pepper. Add the seasoned chicken to the batter; stir to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (letting any excess batter drip off). Cook, without stirring, 3 to 4 minutes on the first side, or until golden brown. Flip and cook, without stirring, 2 minutes. Continue to cook, stirring frequently, 1 to 2 minutes, or until the chicken is browned on all sides and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt. 

Serve your dish:
5 Serve your dish:

Serve the cooked rice topped with the cooked chicken and roasted broccoli. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce; carefully toss to coat. Taste, then season with salt and pepper if desired.

2 Cook the rice:

While the broccoli roasts, in a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:
Make the sauce:
3 Make the sauce:

While the rice cooks, in a bowl, combine the ketchup, honey (kneading the packet before opening), soy sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

4 Make the batter & cook the chicken:

While the rice continues to cook, in a medium bowl, whisk together the tempura mix, sesame oil, and 1/4 cup of cold water. Pat the chicken dry with paper towels. Season with salt and pepper. Add the seasoned chicken to the batter; stir to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (letting any excess batter drip off). Cook, without stirring, 3 to 4 minutes on the first side, or until golden brown. Flip and cook, without stirring, 2 minutes. Continue to cook, stirring frequently, 1 to 2 minutes, or until the chicken is browned on all sides and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt. 

Make the batter & cook the chicken:
Serve your dish:
5 Serve your dish:

Serve the cooked rice topped with the cooked chicken and roasted broccoli. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy! 

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