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Korean Popcorn Chicken

Korean Popcorn Chicken
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Enjoy the crispy, flavorful Korean Popcorn Chicken, a bite-sized savory snack with a perfect balance of sweet, spicy, and umami flavors. This quick and easy recipe features tender chicken thighs coated in a light, crunchy starch batter, fried to golden perfection, then tossed in a bold gochujang-based sauce. Ideal for parties, movie nights, or as a tasty appetizer, it’s customizable to suit your spice level and dietary preferences.

Ingredients

Scale

Chicken and Coating

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized popcorn pieces
  • 1 cup potato starch or cornstarch
  • 1/2 tsp salt, divided
  • 1/4 tsp white pepper

Marinade

  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • Pinch of salt

Sauce

  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp honey or sugar
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic, minced

For Frying

  • Vegetable or canola oil, enough for deep frying (about 2-3 cups)

Instructions

  1. Prepare the Chicken: Cut the boneless chicken thighs into bite-sized pieces, about the size of popcorn, ensuring uniform chunks for even cooking.
  2. Marinate the Chicken: In a bowl, mix soy sauce, minced garlic, grated ginger, and a pinch of salt. Coat the chicken pieces thoroughly in this marinade and let them sit for at least 30 minutes to absorb the flavors deeply.
  3. Prepare the Coating: In a shallow bowl, combine potato starch (or cornstarch) with 1/4 tsp salt and white pepper. This mixture will create the light, crispy coating that locks in the chicken’s juiciness.
  4. Coat the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Toss each piece evenly in the starch mixture until fully covered.
  5. Fry to Golden Perfection: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in small batches for 3-4 minutes or until golden brown and crispy. Drain on paper towels to remove excess oil.
  6. Prepare the Sauce: In a separate pan, combine gochujang, honey, rice vinegar, soy sauce, and minced garlic. Simmer gently over medium heat until the sauce thickens slightly and attains a glossy texture.
  7. Toss Chicken in Sauce: Place the fried chicken pieces in a large bowl. Pour the warm sauce over them and toss well to ensure every piece is generously coated for maximum flavor.

Notes

  • Use chicken thighs for juicier, tender results compared to chicken breasts.
  • For extra crunch, try a double fry method: fry once at a lower temperature, rest, then fry again at a higher temperature.
  • Don’t overcrowd the pan while frying to maintain oil temperature and crispiness.
  • Drain fried chicken well on paper towels or a wire rack to avoid greasiness.
  • Simmer the sauce longer for a thicker consistency if desired.
  • Serve immediately for the best crisp texture and flavor.

Nutrition

Keywords: Korean Popcorn Chicken, Korean fried chicken, spicy chicken, appetizer, crunchy chicken, gochujang chicken, snack

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