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Korean Popcorn Chicken

Korean Popcorn Chicken
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Korean Popcorn Chicken is a deliciously crispy and flavorful snack featuring bite-sized chicken pieces that are fried to golden perfection and coated in a sticky, sweet, spicy, and savory gochujang-based sauce. This recipe is quick, easy, and perfect for sharing as an appetizer or snack. With a balance of heat and sweetness and a satisfyingly crunchy texture, it’s a crowd-pleaser that can be customized for various dietary needs and tastes.

Ingredients

Scale

Chicken and Coating

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup potato starch (for coating)
  • Vegetable or canola oil, for frying

Marinade

  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1/4 tsp salt (optional)

Sauce

  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 2 tbsp honey or corn syrup
  • 1 clove garlic, minced
  • 1–2 tbsp water (to thin the sauce)

Garnish

  • 2 green onions, chopped
  • Optional: toasted sesame seeds, finely chopped parsley, lemon juice (for serving)

Instructions

  1. Prepare the Chicken: Cut the boneless chicken thighs into bite-sized pieces. Marinate them briefly in a mixture of minced garlic, soy sauce, and a small pinch of salt to infuse flavor and tenderize the meat.
  2. Coat and Dredge: Generously toss the marinated chicken pieces in potato starch, making sure each piece is evenly coated to achieve maximum crispiness after frying.
  3. Fry the Chicken: Heat vegetable or canola oil in a deep pan or fryer to around 350°F (175°C). Fry the coated chicken pieces in batches for about 4-5 minutes or until golden brown and crispy. Remove and drain excess oil on paper towels.
  4. Make the Sauce: In a separate pan, combine gochujang, soy sauce, honey or corn syrup, minced garlic, and a splash of water. Simmer gently over low-medium heat until the sauce thickens into a sticky glaze.
  5. Toss and Serve: Place the fried chicken into a large mixing bowl, pour the hot sauce over it, and toss well to coat every piece evenly. Garnish with chopped green onions before serving. Optionally, sprinkle toasted sesame seeds or a squeeze of lemon juice for added flavor.

Notes

  • Double fry the chicken for extra crunch by frying once at a lower temperature to cook through, then again at a higher temperature to crisp the coating.
  • Use potato starch instead of flour for a lighter, crispier coating.
  • Pat chicken dry before coating to help the starch stick better.
  • Fry in small batches to prevent oil temperature from dropping, which can make chicken soggy.
  • Adjust the amount of honey and gochujang to balance the sweetness and spiciness to your taste.
  • For gluten-free, substitute soy sauce with tamari and ensure all starch used is gluten-free.
  • Freeze uncooked coated chicken pieces on a tray before storing in bags for easy future frying.
  • Reheat leftovers in a preheated oven at 375°F (190°C) for about 10 minutes to restore crispiness.

Nutrition

Keywords: Korean popcorn chicken, crispy chicken, Korean appetizer, spicy chicken, gochujang chicken, fried chicken bites, Korean snack

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