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Korean Popcorn Chicken

Korean Popcorn Chicken
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Korean Popcorn Chicken is a crispy, bite-sized snack bursting with bold flavors from a spicy-sweet gochujang glaze. Made with juicy boneless chicken thighs coated in potato starch and fried to golden perfection, this versatile appetizer is perfect for snacking, sharing at parties, or enjoying as a quick meal. The combination of crunchy exterior and tender interior delivers an addictive texture and authentic Korean-inspired taste.

Ingredients

Scale

Chicken

  • 1 lb boneless chicken thighs, cut into 1-inch bite-sized pieces

Marinade

  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon sugar or honey

Coating

  • 1 cup potato starch or cornstarch

Frying

  • Vegetable oil, for deep frying (enough to fill a deep pan about 2-3 inches)

Sauce

  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh grated ginger
  • 1 tablespoon sugar or honey

Instructions

  1. Prepare the chicken: Cut boneless chicken thighs into bite-sized pieces about one inch each to ensure even cooking and easy snacking.
  2. Marinate the chicken: In a mixing bowl, combine soy sauce, minced garlic, grated ginger, and sugar or honey. Toss the chicken pieces in the marinade, coating them evenly. Let sit for at least 30 minutes to deeply infuse flavors.
  3. Coat the chicken: Dredge each marinated chicken piece thoroughly in potato starch or cornstarch. Pat off excess starch to create an even, crisp coating without clumps.
  4. Fry the chicken: Heat vegetable oil to 350°F (175°C) in a deep pan or fryer. Fry chicken pieces in small batches to avoid overcrowding. Cook for 4-5 minutes until golden brown and crisp on the outside while remaining juicy inside. Drain on paper towels.
  5. Prepare the sauce: In a small saucepan, combine gochujang, soy sauce, minced garlic, grated ginger, and sugar or honey. Warm over medium heat, stirring constantly until the sauce thickens slightly and becomes glossy.
  6. Toss and serve: Immediately after frying, toss the hot chicken pieces in the prepared sauce to coat thoroughly. Serve hot, optionally garnished with toasted sesame seeds and chopped green onions.

Notes

  • Use chicken thighs for a juicier, more flavorful result than breast meat.
  • Pat marinated chicken dry slightly before coating to help starch stick and improve crispiness.
  • Maintain frying oil temperature between 340-350°F to prevent greasy or undercooked chicken.
  • Fry in batches to ensure even cooking and crisp texture.
  • Toss chicken quickly in sauce after frying to retain crunch while infusing flavor.

Nutrition

Keywords: Korean popcorn chicken, crispy chicken, Korean snack, gochujang chicken, bite-sized fried chicken, Korean appetizer, gluten-free fried chicken

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