Popcorn Chicken with Rice Noodles and Gochujang Sauce

Popcorn Chicken with Rice Noodles and Gochujang Sauce 

Lightly fried Korean chicken served with a spicy sauce over brown rice noodles. Healthier than takeout and just as delicious!   

Popcorn Chicken with Rice Noodles and Gochujang Sauce

Popcorn Chicken with Rice Noodles and Gochujang Sauce Ingredients:

For the Main: 

3 chicken breasts, cut into ½ inch pieces 

8 ounces brown rice noodles 

2 cups tapioca flour 

1 tbsp. rice wine vinegar 

½ tsp. paprika 

1 tsp. ginger powder 

½ tsp. garlic powder 

salt & pepper to taste 

2 cups sesame or canola oil for cooking 

green onions, sliced for garnish 

sesame seeds for garnish 

For the Sauce: 

½ cup ketchup 

3 tbsp. coconut sugar 

1 tbsp. soy sauce 

3 tbsp. Korean chili paste 

Popcorn Chicken with Rice Noodles and Gochujang Sauce

Popcorn Chicken with Rice Noodles and Gochujang Sauce

Popcorn Chicken with Rice Noodles and Gochujang Sauce

Popcorn Chicken with Rice Noodles and Gochujang Sauce

Print Recipe
Popcorn Chicken with Rice Noodles and Gochujang Sauce
Lightly fried Korean chicken served with a spicy sauce over brown rice noodles. Healthier than takeout and just as delicious!
Popcorn Chicken with Rice Noodles and Gochujang Sauce
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Rating: 0
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Rate this recipe!
Course Lunch, Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
For The Main
For The Sauce
Course Lunch, Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
For The Main
For The Sauce
Popcorn Chicken with Rice Noodles and Gochujang Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place oil in a large sauté pan and bring to a high heat until bubbling.
  2. While the oil heats, place the cut chicken in a bowl with vinegar, paprika, ginger, garlic, salt and pepper. Let the mixture sit 10 minutes.
  3. Prepare a large plate with the tapioca flour.
  4. Place the chicken on the place and coat generously with the flour.
  5. Place ¼ of the chicken in the pot of oil. Cook 3-5 minutes until golden brown. Transfer the chicken to a plate lined with paper towels then add another ¼ of the chicken to the skillet. Repeat until all the chicken has been cooking.
  6. While the chicken is cooking, prepare a pot of boiling water and cook the brown rice noodles until tender. Drain the water and run under cold water.
  7. Place the ingredients for the sauce in a bowl and mix together.
  8. Once the chicken is done, place it in a new skillet with the sauce and bring to medium heat. Cook 5 minutes until warm.
  9. Add sliced green onions and sesame seeds and serve with brown rice noodles.
Recipe Notes

Nutrition for 1 out of 5 servings (*Please note that the macronutrient values on this recipe are a very rough estimate since the oil called for in frying the chicken will leave quite a bit after. Please do not use these values as a steadfast set of numbers, but instead as an awareness tool)

18g Protein | 50g Carbs | 23g Fat | 481 Calories

 

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About the Author

Sarah Kesseli
Sarah Kesseli is a Certified Eating Psychology & Intuitive Eating Counselor at www.sarahkesseli.com She spent the first eight years of her career working in the fitness industry before making the jump into the food, ‘mood’ and nutrition side of the wellness world. Sarah also creates healthy and simple recipes on her website Ingredients Of A Fit Chick as well as for a few well-known, industry leading companies. In her free time, Sarah loves to attend yoga classes, hike, read and spend time at the beach.

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