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Korean Popcorn Chicken

Korean Popcorn Chicken
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Korean Popcorn Chicken is a crispy, bite-sized fried chicken snack bursting with bold Korean flavors. Coated in a crunchy starch layer and tossed in a sweet, spicy, and savory gochujang-based sauce, this addictive snack is perfect for parties or casual cravings. Easy to make in under 30 minutes, it offers a delightful combination of texture and taste, customizable to your spice preference and dietary needs.

Ingredients

Scale

Chicken and Coating

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized cubes
  • ½ cup potato starch or cornstarch
  • Vegetable oil, for frying (enough to deep fry)

Marinade

  • 2 tbsp soy sauce (use gluten-free for gluten-free version)
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp sugar or honey

Sauce

  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce (gluten-free optional)
  • 1 tbsp honey or sugar
  • 1 clove garlic, minced
  • 1 tsp rice vinegar (a splash)

Garnishes

  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions

  1. Prepare the Chicken: Cut boneless chicken thighs into bite-sized cubes. In a bowl, combine soy sauce, minced garlic, grated ginger, and sugar. Marinate the chicken pieces in this mixture for at least 15 minutes to infuse flavor and tenderize.
  2. Coat the Chicken: Drain the chicken slightly from the marinade, then toss the pieces evenly in potato starch or cornstarch until fully and lightly coated, ensuring the starch sticks well for a crispy exterior.
  3. Fry the Chicken: Heat vegetable oil in a deep frying pan or fryer to 350°F (175°C). Fry the chicken in batches for 4-5 minutes or until golden brown and crispy. Drain the fried chicken pieces on paper towels to remove excess oil.
  4. Make the Sauce: In a saucepan, whisk together gochujang, soy sauce, honey, minced garlic, and rice vinegar. Warm gently over low heat until the sauce thickens slightly and becomes glossy, stirring occasionally.
  5. Toss and Serve: Place the fried chicken in a large bowl, pour the warm sauce over, and toss until all pieces are evenly coated. Immediately garnish with chopped green onions and toasted sesame seeds before serving.

Notes

  • Pat the chicken dry before coating to ensure starch sticks and crisps properly.
  • Maintain oil temperature around 350°F (175°C) to avoid greasiness and ensure even cooking.
  • For extra crunch, double fry: first at a lower temp, then briefly at a higher temp.
  • Adjust sauce thickness by simmering longer or adding a splash of water to dilute if it’s too thick or intense.
  • Best served immediately to enjoy optimum crispiness; keep warm briefly in a low oven if needed.

Nutrition

Keywords: Korean Popcorn Chicken, Korean fried chicken, spicy chicken snack, gochujang chicken, crispy chicken bites, Korean street food

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