Print

Korean Popcorn Chicken

Korean Popcorn Chicken
Print Recipe

Korean Popcorn Chicken is a crispy, flavorful bite-sized snack featuring juicy chicken pieces coated in a crunchy, savory, spicy, and slightly sweet crust. Perfect as a snack or appetizer, this recipe delivers an addictive texture and bold taste with easy-to-follow steps using simple ingredients.

Ingredients

Scale

Main Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup potato starch or cornstarch, for coating
  • Vegetable oil, for deep frying

Marinade

  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon honey or sugar

Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang
  • 1 clove garlic, minced
  • 1 tablespoon honey

Optional Garnishes

  • Chopped green onions
  • Toasted sesame seeds

Instructions

  1. Prepare the Chicken: Cut boneless, skinless chicken thighs into bite-sized pieces for even cooking. Marinate the chicken in a mixture of soy sauce, minced garlic, grated ginger, gochujang, and honey or sugar for at least 30 minutes to tenderize and flavor the meat.
  2. Coat the Chicken: After marinating, thoroughly coat each piece with potato starch or cornstarch, shaking off any excess to ensure a light but full coverage that will crisp up when fried.
  3. Fry the Chicken: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry chicken pieces in batches to avoid overcrowding, cooking each batch for 4-5 minutes until golden brown and cooked through. Drain on paper towels.
  4. Toss in Sauce: In a pan, combine soy sauce, gochujang, minced garlic, and honey to make a quick glaze. Toss the freshly fried chicken in this sauce until evenly coated with a sticky, flavorful layer.
  5. Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds on top for color and extra flavor. Serve immediately while warm and crispy.

Notes

  • Double fry the chicken by first frying at a lower temperature and then again at a higher temperature for ultra crispiness.
  • Maintain oil temperature around 350°F using a thermometer for optimal frying results.
  • Marinate the chicken for at least 30 minutes to maximize flavor infusion.
  • Use potato starch rather than flour for a lighter, crunchier coating.
  • Pat chicken dry before coating to help starch adhere better.
  • For less spicy version, reduce or omit gochujang and add more honey or sugar.
  • Baking is possible for a healthier alternative but results in less crisp texture.

Nutrition

Keywords: Korean, popcorn chicken, crispy chicken, deep fried chicken, spicy chicken, Korean appetizer, gluten free snack

Find it online: https://recipesbykaeli.com/korean-popcorn-chicken/