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Korean Popcorn Chicken

Korean Popcorn Chicken
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Korean Popcorn Chicken is a crispy, flavorful snack featuring bite-sized chicken pieces double-fried to perfection and coated in a sweet, spicy, and tangy gochujang-based sauce. Perfect as a shareable appetizer or snack, this easy-to-make recipe uses simple ingredients to deliver restaurant-quality results with a satisfying crunch and bold Korean flavors.

Ingredients

Scale

Chicken and Coating

  • 1 lb chicken thighs, cut into bite-sized pieces
  • 1 cup potato starch (or cornstarch/tapioca starch for gluten-free option)
  • Salt and pepper, to taste
  • Vegetable oil, for deep frying

Marinade

  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • Pinch of salt

Signature Sauce

  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp honey or corn syrup
  • 1 clove garlic, minced
  • 1 tbsp rice vinegar

Garnishes (Optional)

  • Toasted sesame seeds
  • Chopped green onions

Instructions

  1. Marinate the Chicken: Cut chicken thighs into bite-sized pieces. In a bowl, combine soy sauce, minced garlic, grated ginger, and a pinch of salt to create the marinade. Toss the chicken pieces in the marinade and let them soak for at least 20 minutes to enhance tenderness and flavor.
  2. Prepare the Coating: In a large bowl, mix potato starch with a little salt and pepper. Dredge each piece of marinated chicken in the starch mixture, ensuring all sides are evenly coated to form a crispy shell.
  3. Fry the Chicken Twice: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in batches for 3-4 minutes until they begin to turn golden but are not fully cooked. Remove and drain on paper towels. Increase the oil temperature to 375°F (190°C) and fry the chicken again for 2 minutes to achieve an extra crispy texture.
  4. Make the Signature Sauce: While frying, whisk together gochujang, soy sauce, honey (or corn syrup), minced garlic, and rice vinegar in a small saucepan. Heat gently until warmed through and slightly thickened, creating a balanced sweet, spicy, and tangy sauce.
  5. Toss and Serve: Immediately toss the freshly fried chicken pieces in the warm sauce until evenly coated. Garnish with toasted sesame seeds and chopped green onions if desired. Serve hot to enjoy the best crunch and flavor.

Notes

  • Double frying is essential for a crunchy crust that stays crisp after saucing.
  • Cut chicken pieces uniformly to ensure even cooking.
  • Fry in small batches to prevent overcrowding and maintain oil temperature.
  • Let chicken marinate well for enhanced flavor and tenderness.
  • Use fresh oil to avoid off-flavors and excessive smoke.

Nutrition

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

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