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Korean Popcorn Chicken Recipe

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This Korean Popcorn Chicken is crispy, juicy, and coated in a sticky-sweet, spicy gochujang glaze. These bite-sized chicken pieces are fried until golden, then tossed in a bold sauce made with garlic, soy, honey, and Korean red chili paste. Perfect as a snack, appetizer, or main dish—serve with steamed rice or as part of a Korean-inspired feast!

Ingredients

Scale

For the Chicken:

  • 500 g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup (125 g) cornstarch or potato starch
  • ½ cup (65 g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs, beaten
  • Vegetable oil, for frying

For the Korean Sauce:

  • 3 tablespoons gochujang (Korean red chili paste)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey (or brown sugar)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

For Garnish:

  • Sesame seeds
  • Sliced green onions
  • Red pepper flakes (optional for extra heat)

Instructions

1. Prepare the chicken:

  • In a large bowl, season the chicken pieces with garlic powder, salt, and black pepper.
  • Dredge the chicken first in the beaten eggs, then coat with a mixture of cornstarch and flour until fully covered.

2. Fry the chicken:

  • Heat vegetable oil in a deep skillet or pot to 180°C (350°F).
  • Fry the chicken in batches for 4-5 minutes, or until golden brown and crispy.
  • For extra crispiness, double-fry the chicken by letting it rest for 5 minutes and frying again for 1-2 minutes.

3. Make the Korean sauce:

  • In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
  • Simmer over medium heat for 2-3 minutes until slightly thickened.
  • Stir in the cornstarch slurry if you want a thicker sauce and cook for another 1-2 minutes.

4. Coat the chicken:

  • Toss the fried chicken pieces in the sauce until fully coated.
  • Return to the pan for 1-2 minutes if needed to caramelize the sauce.

5. Serve:

  • Garnish with sesame seeds, sliced green onions, and red pepper flakes if desired.
  • Serve hot with steamed rice, pickled radish, or a fresh cabbage slaw.

Notes

  • Use boneless chicken thighs for juicier bites.
  • Make it gluten-free by using gluten-free soy sauce and cornstarch instead of flour.
  • Adjust the heat by adding more or less gochujang, or mix in sriracha for extra spice.

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