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.
Ingredients
Scale
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
Instructions
- Thoroughly combine minced garlic, salt, and ground black pepper with bite-sized chicken pieces, ensuring each morsel is evenly seasoned.
- Create a dual-layer coating system by first immersing the seasoned chicken into whisked eggs, allowing excess to drip off.
- 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.
- Heat vegetable oil in a deep skillet or wok to approximately 350°F, maintaining a consistent temperature for optimal frying.
- Carefully lower chicken pieces into the hot oil, working in small batches to prevent overcrowding and ensure even golden-brown crispiness.
- 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.
- Remove fried chicken using a slotted spoon, allowing excess oil to drain on a wire rack or paper towel-lined plate.
- Optional: Drizzle with spicy gochujang sauce or sprinkle with toasted sesame seeds for an authentic Korean street food experience.
- 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