Crispy Korean Popcorn Chicken Recipe: Finger-Licking Goodness

Korean popcorn chicken enhances ordinary meals into extraordinary culinary experiences.

Crispy, golden-brown morsels burst with bold flavors that instantly captivate hungry diners.

Most people underestimate the magical combination of tender chicken and zesty seasonings.

Each bite promises a delightful explosion of spicy and sweet sensations that dance across your palate.

The recipe requires minimal ingredients but delivers maximum satisfaction for anyone seeking a crowd-pleasing snack.

Korean-inspired cooking techniques elevate this simple dish into something truly memorable.

Prepare to impress friends and family with a recipe that guarantees culinary excitement.

Everything You Need for Korean Popcorn Chicken

• Chicken Breast: Fresh, tender meat perfect for creating bite-sized pieces with a soft interior.
• All-Purpose Flour, Cornstarch: Dry mixture providing crispy, light coating for the chicken.
• Salt, Black Pepper: Essential seasonings for enhancing the chickens overall flavor profile.

• Gochujang Paste: Korean red chili paste bringing spicy and sweet complexity to the dish.
• Ketchup: Adds tangy sweetness and helps bind the sauce smoothly.
• Sesame Oil: Provides rich, nutty aroma characteristic of Korean cuisine.
• Sesame Seeds: Decorative topping offering subtle crunch and nutty undertone.

• Water: Used to create a binding consistency for the dry coating mixture.

How to Make Korean Popcorn Chicken Crispy and Addictive

Step 1: Prepare Chicken Pieces

Cut chicken breast into small, bite-sized pieces.

Step 2: Create Dry Coating Mixture

Mix all dry ingredients thoroughly in a bowl.

Step 3: Flavor Chicken

• Combine dry mixture
• Add water
• Mix with chicken pieces to enhance flavor

Step 4: Coat Chicken

Individually coat each chicken piece with remaining dry mixture, working in batches for even coverage.

Step 5: Prepare Cooking Surface

Heat frying pan over medium heat until hot and ready for cooking.

Step 6: Fry Chicken

Carefully fry coated chicken pieces in small batches until golden brown, ensuring even cooking by avoiding overcrowding.

Step 7: Drain Excess Oil

Transfer fried chicken pieces to a cooling rack to remove extra oil.

Step 8: Prepare Spicy Sauce

• Gochujang paste
• Ketchup
• Sesame oil

Mix until smooth and well combined.

Step 9: Sauce the Chicken

Toss fried popcorn chicken in gochujang sauce, ensuring complete and even coating.

Step 10: Garnish and Serve

Sprinkle sesame seeds over chicken just before serving to add texture and enhance flavor.

Tips for Irresistible Korean Popcorn Chicken

• Slice Smartly: Use a sharp knife to cut chicken into uniform, bite-sized pieces for consistent cooking and crispy texture.
• Seasoning Secret: Let chicken marinate in the dry mixture and water for 15 minutes to enhance flavor penetration and tenderness.
• Frying Finesse: Maintain medium heat and avoid overcrowding the pan to achieve golden, crispy exterior without burning.
• Sauce Coating Technique: Toss chicken in gochujang sauce immediately after frying while still hot to help sauce adhere better.
• Garnish Like a Pro: Sprinkle sesame seeds right before serving to preserve their crunch and add a beautiful visual appeal.

How to Keep and Reheat Korean Popcorn Chicken

• Store Leftovers
• Refrigerate cooled popcorn chicken in an airtight container within 2 hours of cooking. Properly sealed chicken will stay fresh for 3-4 days in the refrigerator. Keep the sauce separate to maintain the chicken's crispy texture and prevent soggy pieces.
• Reheat Method 1 – Oven: Preheat oven to 375°F. Spread chicken pieces on a baking sheet lined with parchment paper. Warm for 8-10 minutes, turning halfway through to ensure even heating. Drizzle reserved sauce after reheating to restore moisture and flavor.
• Reheat Method 2 – Air Fryer: Arrange chicken in a single layer in the air fryer basket. Cook at 375°F for 3-4 minutes, shaking the basket midway.

What Goes Well with Korean Popcorn Chicken

• Spice Up with Korean Soju: Complement the spicy gochujang chicken with a chilled shot of Korean soju, cutting through the heat and enhancing the savory flavors.
• Cool Down with Cucumber Kimchi: Pair the crispy popcorn chicken with refreshing cucumber kimchi, offering a tangy and crunchy contrast to the rich, spicy chicken.
• Match with Crisp Rice Beer: Serve alongside a light Korean rice beer like Hite or Cass, which helps balance the bold gochujang sauce and provides a clean, refreshing finish.
• Elevate with Green Onion Salad: Create a simple green onion side salad dressed with sesame oil and rice vinegar to cut through the chicken's richness and add a fresh, zesty element.

Spicy and Sweet Variations of Korean Popcorn Chicken

• Spicy Garlic Kick: Replace gochujang with sriracha and minced garlic for an extra fiery and aromatic chicken experience that brings bold heat to every bite.
• Honey Glazed Version: Swap ketchup with honey in the sauce mixture, creating a sweet and sticky coating that caramelizes beautifully on the crispy chicken pieces.
• Herb-Infused Crunch: Mix dried herbs like thyme and rosemary into the dry coating mixture, adding an earthy complexity to the traditional Korean popcorn chicken recipe.
• Lime Zest Edition: Incorporate fresh lime zest into the sauce and sprinkle some over the finished dish, introducing a bright, citrusy note that cuts through the richness of the fried chicken.

Why Korean Popcorn Chicken Is Your New Obsession

• Savor Spicy Korean Kick: Gochujang sauce transforms ordinary chicken into a fiery, zesty delight that dances on your taste buds with bold Korean-inspired flavors.
• Master Quick Crispy Coating: Simple dry mixture technique creates perfectly golden, crunchy exterior that locks in juicy chicken moisture without complicated breading steps.
• Enjoy Balanced Nutritional Punch: Protein-packed dish delivers substantial 25g protein per serving, making it a satisfying meal that supports muscle health while tantalizing your palate with exciting textures and tastes.
• Experience Hassle-Free Cooking: Straightforward recipe requires minimal ingredients and basic cooking skills, allowing even novice home cooks to produce restaurant-quality popcorn chicken in under 30 minutes.

Korean Popcorn Chicken Recipe

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4.8 from 40 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Crispy Korean popcorn chicken delivers a flavor explosion of tangy, spicy goodness. Juicy bite-sized morsels coated in gochujang sauce promise an irresistible culinary journey you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Chicken:

• 1 lb (453 grams) chicken breast

Coating Ingredients:

• 1 cup all-purpose flour
• ¼ cup (30 grams) cornstarch
• 1½ teaspoons salt
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon chicken stock powder

Liquid Ingredients:

• 2 tablespoons water
• Cooking oil

Gochujang Sauce:

• ¼ cup (60 grams) gochujang paste
• ½ cup ketchup
• 1 tablespoon sesame oil
• Sesame seeds for garnish

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Instructions

1. Slice chicken breast into uniform, bite-sized morsels approximately 1 inch (2.5 centimeters) in width, ensuring consistent sizing for even cooking.
2. Create a seasoned dry coating by thoroughly blending all dry ingredients in a spacious mixing bowl, guaranteeing uniform distribution of spices.
3. Whisk ¼ cup of the prepared dry mixture with of water to form a light marinade, then generously coat chicken pieces to enhance flavor penetration.
4. Methodically dredge each chicken piece in the remaining dry mixture, rotating and pressing gently to ensure complete and even coverage.
5. Warm a large skillet or heavy-bottomed frying pan over medium heat, allowing the surface to reach optimal temperature before adding chicken.
6. Carefully place chicken pieces into the hot pan, maintaining adequate spacing between each morsel to prevent steaming and promote crisp exterior.
7. Fry chicken in small batches, rotating pieces every 2-3 minutes to achieve a uniform golden-brown coloration and ensure thorough internal cooking.
8. Transfer freshly fried chicken to a wire cooling rack positioned over a baking sheet, allowing excess oil to drip away and maintaining crispness.
9. Prepare the signature Korean-style sauce by whisking gochujang paste, ketchup, and sesame oil in a wide mixing bowl until smooth and glossy.
10. Gently tumble the crispy chicken pieces in the vibrant sauce, ensuring complete and elegant coating for maximum flavor absorption.
11. Garnish with a delicate sprinkle of toasted sesame seeds just before serving, adding visual appeal and nutty complexity to the dish.

Notes

• Prep like a pro by cutting chicken into uniform bite-sized pieces for consistent cooking and easy eating.
• Mixing dry ingredients thoroughly ensures a perfectly seasoned and crispy coating that locks in flavor.
• Creating a quick marinade with water and dry mix helps chicken absorb delicious seasonings before frying.
• Coating chicken in batches prevents clumping and guarantees each piece gets an even, crunchy layer of seasoning.
• Frying at medium heat allows chicken to cook through without burning, creating a golden-brown exterior that’s irresistibly crispy.
• Draining on a cooling rack keeps chicken extra crunchy by preventing soggy bottoms from sitting in excess oil.
• Blending gochujang sauce creates a spicy-sweet glaze that transforms simple fried chicken into a Korean street food sensation.
• Tossing chicken in sauce just before serving ensures maximum flavor and keeps the coating perfectly crisp.
• Sprinkling sesame seeds adds a nutty crunch and authentic Korean restaurant-style presentation.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snacks, Dinner
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 12 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 70 mg