Description
Crispy, crunchy, and coated in a sticky, spicy-sweet sauce, this Korean Popcorn Chicken is an irresistible snack or meal! Inspired by Korean fried chicken, these bite-sized pieces are double-fried for extra crispiness and then tossed in a flavorful gochujang-based glaze. Serve it with rice or enjoy it as an appetizer—either way, it’s a guaranteed crowd-pleaser!
Ingredients
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 egg
- ½ cup cold water
- Oil for frying
Korean Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, for extra heat)
Garnish (Optional):
- Sliced green onions
- Sesame seeds
Instructions
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Prepare the Chicken: Season the chicken with salt, black pepper, garlic powder, and onion powder.
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Make the Batter: In a bowl, mix cornstarch, flour, egg, and cold water to form a smooth batter.
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Fry the Chicken: Heat oil in a deep pan to 350°F (175°C). Dip the chicken pieces in the batter, then fry in batches for 4-5 minutes until golden. Remove, drain, and let rest for 5 minutes. Double-fry for another 2-3 minutes for extra crispiness.
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Make the Sauce: In a pan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.
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Coat the Chicken: Toss the crispy chicken pieces in the sauce until well coated.
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Serve: Garnish with green onions and sesame seeds. Enjoy on its own or with rice!
Notes
- Double-frying ensures the chicken stays crispy even after being sauced.
- Adjust spice level by adding more or less gochujang and red pepper flakes.
- For an air-fryer version, cook at 400°F (200°C) for 12-15 minutes, shaking halfway.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Deep Frying
- Cuisine: Korean