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Korean Popcorn Chicken

A delightful twist on a classic favorite, this Korean Popcorn Chicken combines tender chicken with a sweet and spicy glaze, delivering a perfect balance of flavors and a satisfying crunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Main
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup cold water
  • Oil for frying
  • 1/4 cup gochujang Korean chili paste
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • Sesame seeds for garnish

Equipment

  • Large mixing bowl
  • Whisk
  • Frying pan or deep fryer
  • slotted spoon
  • Paper towels
  • Serving dish

Method
 

  1. Start by cutting the chicken thighs into bite-sized pieces.
  2. In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt, and pepper.
  3. Gradually mix in the cold water until you achieve a smooth batter.
  4. In a frying pan or deep fryer, heat oil to 350°F (175°C).
  5. Dip each piece of chicken into the batter, ensuring it’s fully coated.
  6. Carefully add the battered chicken to the hot oil, frying in batches until golden and cooked through.
  7. While the chicken is frying, combine gochujang, honey, soy sauce, minced garlic, and sesame oil in a small bowl.
  8. Once the chicken is done, let it drain on paper towels, then toss in the sauce and sprinkle with sesame seeds before serving.

Notes

Serve immediately for the best texture, as it can soften over time.