Go Back
–+ servings
Merry

Korean Popcorn Chicken Recipe: A Delicious Delight!

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Korean
Ingredients Method Notes

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

Method
 

  1. Prepare the Chicken: Season the chicken with salt, black pepper, garlic powder, and onion powder.
  2. Make the Batter: In a bowl, mix cornstarch, flour, egg, and cold water to form a smooth batter.
  3. 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.
  4. 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.
  5. Coat the Chicken: Toss the crispy chicken pieces in the sauce until well coated.
  6. 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.

Tried this recipe?

Let us know how it was!