Korean Popcorn Chicken

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Korean Popcorn Chicken is a crispy, flavorful, and addictively delicious dish that combines bite-sized pieces of chicken with a sweet and spicy sauce. The chicken is coated in a light, crispy batter and deep-fried until golden, then tossed in a sticky sauce made from gochujang (Korean chili paste), honey, soy sauce, garlic, and sesame oil. The result is crispy, juicy chicken with a sweet, tangy, and spicy kick that packs a punch in every bite.

The first time I made Korean Popcorn Chicken, I was craving something crispy and flavorful, and this dish definitely satisfied that craving! The chicken was perfectly crispy on the outside, and the sauce was the perfect balance of sweet and spicy. What I love most about this recipe is how the sauce clings to the chicken, giving each piece a burst of flavor with every bite. Whether as an appetizer, snack, or part of a meal, Korean Popcorn Chicken is sure to be a hit with anyone who loves bold, flavorful dishes!

Perfect for:

  • Casual gatherings
  • Game day snacks
  • Party appetizers
  • Korean food lovers
  • Family dinners

Why You’ll Love This Recipe

Here are 10 reasons why this Korean Popcorn Chicken will become your go-to snack:

  • Crispy and Crunchy: The chicken pieces are coated in a golden, crispy batter that provides the perfect crunch with each bite.
  • Sweet and Spicy Glaze: The glaze combines the sweetness of honey with the heat of gochujang, offering a flavorful kick.
  • Tender Chicken: The chicken remains juicy and tender inside, providing the perfect contrast to the crispy exterior.
  • Customizable Spice Level: Adjust the heat by adding more or less gochujang to suit your preferences.
  • Quick and Easy: This recipe comes together quickly, making it ideal for busy nights or last-minute gatherings.
  • Addictive Flavor: Once you start, you won’t be able to stop munching on these crispy bites!
  • Perfect for Sharing: Serve as a shareable appetizer, ensuring everyone gets a taste of this irresistible snack.
  • Kid-Friendly: The mild sweetness and crunchy texture make it a hit with kids and adults alike.
  • Versatile Sauce: The glaze works not just for popcorn chicken but can be used for other meats or vegetables.
  • Make-Ahead Option: Prepare the chicken in advance and store it until you’re ready to glaze and serve.

Preparation and Cooking Time

  • Total Time: 1 hour
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Servings: 4-6 servings
  • Calories per serving: Approximately 400-450 calories
  • Key Nutrients: Protein: 25g, Carbs: 30g, Fat: 20g

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg
  • 1 cup buttermilk
  • 2 cups vegetable oil (for frying)

For the Korean Sauce:

  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)

Ingredient Highlights

  • Gochujang: Adds the signature spicy-sweet flavor that makes this dish stand out.
  • Buttermilk: Ensures the chicken stays tender and juicy.
  • Sesame Oil: Provides a rich, nutty flavor to the sauce.
  • Honey: Balances the heat with a touch of sweetness in the glaze.

Step-by-Step Instructions

Prepare the Chicken:

  1. Marinate Chicken: In a bowl, combine the chicken pieces with buttermilk. Let it marinate for at least 15 minutes.
  2. Make the Coating: In a separate bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper.
  3. Dredge the Chicken: Remove the chicken from the buttermilk and dredge it in the seasoned flour mixture until fully coated.
  4. Heat Oil: Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).
  5. Fry the Chicken: Carefully fry the chicken in batches for 3-4 minutes until golden brown and crispy. Remove from oil and set aside on a paper towel to drain excess oil.

Make the Sauce:

  1. Combine Sauce Ingredients: In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic.
  2. Simmer: Heat over medium heat, stirring occasionally until the sauce thickens, about 5-7 minutes.
  3. Coat the Chicken: Toss the fried chicken pieces in the sauce until evenly coated.

Serve:

  1. Garnish and Serve: Garnish the chicken with sesame seeds and sliced green onions. Serve immediately.

How to Serve

Here are 9 serving suggestions for Korean Popcorn Chicken:

  • As a Party Appetizer: Serve on a platter with toothpicks for easy snacking.
  • With Steamed Rice: Pair with rice for a satisfying meal.
  • With Dipping Sauces: Serve with extra gochujang or soy sauce for dipping.
  • In a Wrap: Add to lettuce leaves or tortillas for a delicious wrap.
  • On a Salad: Toss over a salad for a crunchy, flavorful topping.
  • For Game Day: Serve as a shareable snack for football or other events.
  • With Pickled Vegetables: Balance the heat with pickled cucumbers or radishes.
  • With Noodles: Serve with noodles for a more substantial dish.
  • As a Lunchbox Treat: Pack into lunchboxes for a delicious meal on the go.

Additional Tips

  • Maintain Oil Temperature: Ensure the oil stays at the correct temperature (350°F) for crispy chicken.
  • Rest the Chicken: Let the chicken rest on a paper towel after frying to keep it crispy.
  • Customize the Spice: Add more or less gochujang depending on your spice tolerance.
  • Crunchier Chicken: Double-dip the chicken in the flour mixture for extra crunch.
  • Sweetness Adjustment: Add more honey for a sweeter glaze or more soy sauce for a saltier one.

Recipe Variations

  • Spicy Honey Garlic Chicken: Add more garlic and a pinch of cayenne pepper for a spicier version.
  • Baked Korean Popcorn Chicken: Skip the frying and bake the coated chicken at 400°F for 20-25 minutes for a healthier alternative.
  • Crispy Tofu Popcorn: Use tofu instead of chicken for a vegetarian version.
  • Lemon Korean Popcorn Chicken: Add lemon zest to the sauce for a citrusy twist.
  • Ginger Soy Popcorn Chicken: Skip the gochujang and use extra soy sauce and ginger for a more savory option.
  • Korean BBQ Chicken: Add a few tablespoons of Korean BBQ sauce to the glaze for a smoky flavor.
  • Sweet and Sour Popcorn Chicken: Mix the sauce with a bit of pineapple juice for a sweet and tangy version.
  • Korean Spicy Chicken Wings: Use whole wings instead of chicken pieces for a more substantial option.
  • Mango Salsa Topping: Serve with a mango salsa for a sweet and fruity topping.

Special Equipment

  • Deep Fryer or Large Pot: For frying the chicken.
  • Meat Thermometer: To ensure the oil reaches the proper temperature.
  • Whisk: For mixing the sauce ingredients.
  • Large Bowl: For dredging the chicken in flour.
  • Tongs: For safely removing the chicken from the hot oil.

FAQ Section

  1. Can I use frozen chicken?
    Yes, you can use frozen chicken, but be sure to thaw it completely before frying.
  2. Can I make the sauce ahead of time?
    Yes, the sauce can be made ahead and stored in the fridge for up to 3 days.
  3. Can I bake the chicken instead of frying it?
    Yes, bake the chicken at 400°F for 20-25 minutes for a healthier option.
  4. Can I use chicken breast instead of thighs?
    Yes, you can use chicken breast, but thighs are recommended for juiciness.
  5. Can I freeze the chicken?
    Yes, freeze the fried chicken for up to 1 month. Reheat in the oven before glazing.
  6. What can I use instead of gochujang?
    You can substitute with another chili paste or sriracha for a similar flavor profile.
  7. How do I keep the chicken crispy?
    Serve immediately after glazing, and don’t let it sit too long.
  8. Can I adjust the sweetness?
    Yes, feel free to add more or less honey to suit your taste.
  9. What sides pair well with Korean Popcorn Chicken?
    Serve with rice, steamed vegetables, or a simple cucumber salad.
  10. Can I make this dish ahead?
    While the chicken is best served fresh, you can prepare the fried chicken and sauce ahead of time and combine them when ready to serve.

Conclusion

Korean Popcorn Chicken is a crispy, flavorful snack that’s packed with bold, sweet, and spicy flavors. These bite-sized pieces of chicken are typically coated in a light, crispy batter and then fried until golden and crunchy. What makes this dish special is the signature Korean sauce that’s tossed over the chicken—usually a combination of gochujang (Korean chili paste), soy sauce, honey or sugar, garlic, and a splash of sesame oil. This sauce creates a perfect balance of heat, sweetness, and umami that coats the chicken beautifully.

The chicken can be served with a sprinkle of sesame seeds and sliced green onions on top for added texture and flavor. It’s often paired with a side of pickled radish or a simple dipping sauce to complement the rich, spicy taste. Korean Popcorn Chicken is perfect for game days, gatherings, or as a satisfying snack. You can even customize the level of spiciness to your preference, making it as mild or fiery as you like.

I can’t wait to see how your Korean Popcorn Chicken turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this dish your own!