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Sticky Korean Popcorn Chick’n
Our friends at VFC sent us some of their delicious vegan chicken to cook with and we got BUSY!
We used their incredible Popcorn Chicken to make a mouthwatering Sticky Korean dish that really tickles the tastebuds.
If you like punchy, zippy flavours and meaty, crispy textures, this recipe is for you.
Before you start
Oven preheated to 200*C | Baking tray | Small saucepan | Microwave
- 2 250g box VFC Popcorn Chick’n
- 4 tbsp gochujang paste
- 4 tbsp caster sugar
- 4 tbsp light soy sauce
- 2 tbsp garlic puree
- 2 tbsp ginger puree
- 1 tbsp sesame oil
- Water, to loosen
- 2 250g bag microwave rice
- 1 spring onion
- 1 tsp sesame seeds
Cook the Popcorn Chick’n | Spread the VFC Popcorn Chick’n out on a baking tray, put the tray in the oven and cook according to packet instructions (approx 15 minutes)
Prepare the sauce | Place a small saucepan on the stove over a medium heat, add the gochujang paste, caster sugar, light soy sauce, garlic puree, ginger puree and sesame oil, stir to combine and bring to a very gentle simmer | Add a splash of water to the pan and stir it into the sauce to loosen and reach the desired consistency | Turn the heat down
Prepare the remaining ingredients | Cook the rice as per the package instructions (approx 2 minutes at full power) | Trim and finely slice the spring onion
Time to serve | Transfer the rice to the serving bowls | Take the tray out of the oven, transfer the Popcorn Chick’n to the sauce and stir to coat | Spoon the Sticky Korean Popcorn Chick’n into the bowls, garnish with spring onion and sesame seeds and serve immediately