Crispy Korean Popcorn Chicken Recipe: Homemade Snack Bliss

Crispy and addictive korean popcorn chicken promises a delightful adventure for anyone seeking bold flavor experiences.

Bite-sized pieces of juicy meat coated in a spectacular crunch will make you smile instantly.

Our secret marinade brings incredible depth to each morsel, infusing traditional spices with modern cooking techniques.

Small chunks of chicken become irresistible when seasoned with gochugaru and soy sauce.

Marinating the meat ensures maximum tenderness and incredible taste sensations.

The perfect balance between spicy and savory creates a snack that disappears faster than you can plate it.

Grab some napkins and get ready to impress everyone at your next gathering.

Why Korean Popcorn Chicken Recipe Is So Crunchy And Fun

• Quick Weeknight Winner: This Korean popcorn chicken recipe transforms boring chicken into a crispy, flavor-packed meal that comes together in just minutes, making it perfect for busy families looking for a fast dinner solution.
• Foolproof Flavor Explosion: With simple seasonings like garlic powder and a straightforward two-step coating process, even novice cooks can achieve restaurant-quality crispy chicken that packs a delicious punch.
• Kid-Friendly Crowd Pleaser: Bite-sized chicken pieces coated in a crunchy exterior make this dish an instant hit with children, offering a fun and tasty meal that appeals to even picky eaters while being easy to eat.
• Versatile Party Snack: These crispy chicken bites work wonderfully as a game day appetizer, movie night treat, or casual gathering finger food that will have guests coming back for more.

All You’ll Need For Korean Popcorn Chicken Recipe

• Chicken Thighs: Tender and juicy meat perfect for creating crispy popcorn-style bites, boneless and skinless recommended for even cooking.
• Eggs: Helps create a sticky coating that allows breading to adhere perfectly to the chicken pieces.

• Garlic Powder: Adds a subtle, aromatic flavor that complements the chicken's natural taste.
• Salt: Enhances overall flavor and helps balance the seasoning.
• Black Pepper: Provides a mild heat and depth to the chicken's seasoning profile.

• Cornstarch, All-Purpose Flour: Creates a light, crispy exterior that becomes golden brown when fried, cornstarch helps achieve extra crunchiness.

Easy Steps To Cook Korean Popcorn Chicken Recipe

Step 1: Prepare Chicken Base

• Garlic powder
• Salt
• Black pepper

Massage the seasonings thoroughly into each chicken piece to ensure even flavor distribution.

Step 2: Create Crispy Coating

Prepare two separate bowls for coating:

Bowl 1: Whisk eggs until smooth and well-combined

• Cornstarch
• All-purpose flour
• Pinch of additional salt

Step 3: Dip and Coat Chicken

Dunk each chicken piece into the whisked eggs, allowing excess to drip off. Immediately roll the egg-coated chicken in the flour mixture, pressing gently to ensure a complete, even layer of coating.

Step 4: Preheat Frying Station

Heat vegetable oil in a deep skillet or wok to 350°F. Use a thermometer to confirm precise temperature for perfect crispiness.

Step 5: Fry Chicken Pieces

Carefully place coated chicken pieces into hot oil. Fry in small batches to maintain oil temperature. Cook until golden brown and crispy, approximately 3-4 minutes.

Step 6: Drain and Rest

Transfer fried chicken to a wire rack or paper towel-lined plate. Let excess oil drain and chicken cool slightly.

Step 7: Korean-Style Glaze (Optional)

• Gochujang
• Honey
• Soy sauce
• Sesame oil

Step 8: Serve and Garnish

• Sesame seeds
• Chopped green onions

Serve immediately while hot and crispy.

Tips To Make Korean Popcorn Chicken Recipe Crispy

• Boost Crispiness: Use cold chicken and pat it dry completely before seasoning to ensure a super-crispy exterior that stays crunchy longer.
• Perfect Coating Technique: Press the cornstarch-flour mixture firmly onto the chicken to create a thick, even layer that locks in moisture and creates an extra-crunchy texture.
• Oil Temperature Control: Heat oil to exactly 350°F (175°C) for optimal frying – too low makes the chicken greasy, while too high burns the outside before cooking through.
• Gluten-Free Adaptation: Swap wheat flour with gluten-free flour blend and use cornstarch to maintain the same crispy coating for those with gluten sensitivities.
• Spice It Up: Experiment with adding gochugaru (Korean red pepper flakes) or cayenne to the coating mix for an authentic Korean-style heat and flavor boost.

Best Way To Store Korean Popcorn Chicken Recipe

• Seal cooled popcorn chicken in an airtight container and refrigerate for up to 3 days.
• Reheat leftovers in the oven at 375°F for 10-15 minutes to maintain crispiness.
• Avoid microwaving, which can make the breading soggy.
• Freeze extra portions in a freezer-safe container for maximum 2 months, separating layers with parchment paper to prevent sticking.

What Goes Great With Korean Popcorn Chicken Recipe

• Select Sweet Heat Soju Pairing: Crisp, chilled soju balances the spicy-savory crunch of Korean popcorn chicken, creating a classic Korean street food experience with a refreshing alcohol complement.
• Create Tangy Dipping Sauce Combo: Whip up a quick gochujang mayo or sweet chili sauce that adds zesty layers to the chicken's crispy exterior, enhancing each bite with bright, bold flavors.
• Match Crunchy Side Companions: Serve alongside quick pickled radishes or cucumber salad to provide a cool, acidic contrast that cuts through the chicken's rich, deep-fried texture and adds refreshing brightness.
• Elevate with Craft Beer Match: Light Korean lager or hoppy pale ale works perfectly, cutting through the chicken's richness while complementing its golden, crispy coating with subtle malty undertones.

Korean Popcorn Chicken Recipe Variations You Can Try

• Spicy Korean Kick: Add gochugaru or gochujang to the coating mixture for a fiery heat that brings authentic Korean flavor.
• Herb-Infused Crunch: Mix dried thyme, rosemary, and parsley into the cornstarch-flour blend for an aromatic herbal profile that elevates the chicken's taste.
• Nutty Texture Boost: Incorporate ground almonds or crushed sesame seeds into the dry coating to create an extra crispy and nutty exterior.
• Garlic Parmesan Fusion: Blend grated parmesan cheese and minced garlic into the flour mixture for a savory, cheesy coating that adds rich depth to the classic recipe.

Answers To FAQs On Korean Popcorn Chicken Recipe

• What makes this Korean popcorn chicken different from regular fried chicken?

This recipe uses a special coating of cornstarch and flour that creates an extra crispy, light texture that’s distinctly Korean-style, giving you a crunchier bite compared to traditional American fried chicken.

• Can I make this recipe spicy?

Absolutely! You can easily add some gochugaru (Korean red pepper flakes) or gochujang (Korean red pepper paste) to the coating mixture to give your popcorn chicken a delicious spicy kick.

• Do I need any special equipment to make this chicken?

No special equipment is needed – just a large bowl for seasoning, a bowl for egg dredging, and a pan for frying. A standard kitchen setup works perfectly for this recipe.

• Is this recipe kid-friendly?

Yes! Kids typically love popcorn chicken, and this version is mild enough for children while still being flavorful. The small bite-sized pieces are easy for kids to eat and enjoy.

Korean Popcorn Chicken Recipe

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4.5 from 16 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Crispy Korean popcorn chicken brings Seoul street food magic right to home kitchens. Crunchy golden nuggets marinated in gochujang and double-fried promise an irresistible flavor explosion you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 lb (500 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

Coating Ingredients:

• 1 cup (125 g) cornstarch or potato starch
• ½ cup (65 g) all-purpose flour
• 2 eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper

Sauce and Garnish Ingredients:

• 3 tablespoons gochujang (Korean red chili paste)
• 3 tablespoons soy sauce
• 3 tablespoons honey (or brown sugar)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
• Sesame seeds
• Sliced green onions
• Red pepper flakes (optional for extra heat)
• Vegetable oil, for frying

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Instructions

1. Thoroughly combine minced garlic, salt, and ground black pepper with bite-sized chicken pieces, ensuring each morsel is evenly seasoned.
2. Create a dual-layer coating system by first immersing the seasoned chicken into whisked eggs, allowing excess to drip off.
3. Gently roll the egg-coated chicken in a blend of fine cornstarch and all-purpose flour, pressing lightly to achieve a complete, uniform crispy exterior.
4. Heat vegetable oil in a deep skillet or wok to approximately 350°F, maintaining a consistent temperature for optimal frying.
5. Carefully lower chicken pieces into the hot oil, working in small batches to prevent overcrowding and ensure even golden-brown crispiness.
6. Fry each batch for 3-4 minutes, turning occasionally, until the chicken achieves a rich, golden-brown color and reaches an internal temperature of 165°F.
7. Remove fried chicken using a slotted spoon, allowing excess oil to drain on a wire rack or paper towel-lined plate.
8. Optional: Drizzle with spicy gochujang sauce or sprinkle with toasted sesame seeds for an authentic Korean street food experience.
9. Serve immediately while crisp and hot, accompanied by pickled radishes or a light dipping sauce.

Notes

• Choose bite-sized chicken thighs or breast meat for consistent cooking and tender texture.
• Pat chicken pieces completely dry before seasoning to ensure crispy coating adheres perfectly.
• Double-coat the chicken by dipping in egg wash and cornstarch mixture twice for extra crunchiness.
• Marinate chicken briefly in soy sauce or gochujang for deeper Korean-style flavor profile before coating.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Snacks, Dinner
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 8 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 140 mg