Crispy Korean Popcorn Chicken Recipe: Finger-Licking Fun!

Weeknight dinners just got a delicious upgrade with this crispy korean popcorn chicken that promises to tantalize your taste buds.

Bite-sized pieces of juicy chicken transform into a crunchy delight with a perfectly seasoned coating.

The golden-brown exterior crackles with each bite, releasing an explosion of flavor that’ll make your mouth water.

Marinated in a blend of savory and sweet seasonings, these chicken nuggets pack a punch of authentic korean street food magic.

Tender on the inside and irresistibly crisp on the outside, this recipe brings restaurant-quality comfort right to your kitchen.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 380 kcal

Servings: 5

All Ingredients For Korean Popcorn Chicken Recipe

• Chicken Thighs: Juicy and tender meat that absorbs flavors perfectly for a mouthwatering popcorn chicken experience.
• Garlic Powder: Adds subtle aromatic depth and enhances the overall savory profile of the chicken.
• Salt: Crucial for bringing out the chicken's natural flavors and balancing the seasoning.
• Black Pepper: Provides a gentle heat and slight kick to elevate the chicken's taste.

• Eggs: Acts as a sticky binding agent that helps the dry ingredients adhere to the chicken pieces.
• Cornstarch: Creates an incredibly crispy and light exterior that stays crunchy after cooking.
• All-Purpose Flour: Contributes to a golden, even coating that locks in moisture and provides texture.

• Optional Garnish Ingredients (Sesame Seeds, Green Onions): Adds visual appeal and fresh aromatic notes to complete the Korean-style popcorn chicken.

Tools You’ll Need For Korean Popcorn Chicken Recipe

• Large Mixing Bowl: Perfect for seasoning and coating chicken pieces evenly.
• Measuring Spoons: Essential for accurately adding garlic powder, salt, and black pepper.
• Whisk: Great for beating eggs smoothly and creating a consistent coating mixture.
• Deep Frying Pan or Wok: Ideal for frying chicken to crispy golden perfection.
• Kitchen Tongs: Helps safely handle and turn chicken while frying.
• Slotted Spoon: Allows draining excess oil after frying chicken pieces.
• Paper Towels: Useful for absorbing extra oil from fried chicken.

How To Make Korean Popcorn Chicken Recipe Easily

• Prep the Protein

Grab chicken pieces and give them a flavor boost with garlic powder, salt, and black pepper. Mix thoroughly to ensure every bite is packed with deliciousness.

• Create the Crispy Coating

Set up two separate stations: one with beaten eggs and another with a blend of cornstarch and flour. Dunk each chicken piece first in the egg mixture, then roll it generously in the dry coating. Make sure the chicken is completely hugged by the crispy layer.

• Heat Up the Oil

Pour vegetable oil into a deep pan or wok, bringing it to a sizzling 350°F. You want the oil hot enough to create that golden, crunchy exterior.

• Fry to Perfection

Carefully lower the coated chicken pieces into the hot oil. Cook in batches to maintain the oil temperature, turning occasionally. Fry until the chicken turns a gorgeous golden brown and reaches an internal temperature of 165°F.

• Drain and Rest

Transfer the fried chicken to a wire rack or paper towels to let excess oil drip away. This keeps the chicken crispy and prevents sogginess.

• Serve and Enjoy

Plate up your Korean-style popcorn chicken. Pair with a zesty dipping sauce or enjoy them straight up for a crowd-pleasing snack that’ll have everyone reaching for more.

Tips And Swaps For Korean Popcorn Chicken Recipe

• Crunch Master Technique: Double-coat the chicken for an extra crispy exterior by dipping in egg wash and coating mixture twice for maximum crunchiness.
• Spice Level Control: Adjust the heat by adding gochugaru (Korean red pepper flakes) or sriracha to the seasoning mix for those who love a spicy kick.
• Gluten-Free Hack: Swap regular flour with gluten-free flour blend and use cornstarch to make this recipe celiac-friendly without losing the signature crispy texture.
• Healthier Baking Option: Instead of deep-frying, try oven-baking the chicken pieces on a wire rack at 425°F for 20-25 minutes, turning once halfway through for an equally crispy result with less oil.
• Flavor Fusion Twist: Experiment with different marinades like honey-soy, garlic-ginger, or even a Thai-inspired seasoning to give the popcorn chicken an international flair while keeping the Korean-style coating technique.

Serving Korean Popcorn Chicken Recipe Just Right

• Korean Street Food Companion: Serve alongside classic tteokbokki (spicy rice cakes) for an authentic Korean street food experience.
• Dipping Delight: Create a zesty sauce with gochujang, mayo, and honey for an irresistible flavor-packed dipping companion that elevates the crispy chicken.
• Party Platter Perfection: Arrange the popcorn chicken on a large platter with pickled radishes, green onion garnish, and sesame seeds for a visually stunning and tasty presentation that will wow guests at gatherings.
• Versatile Meal Option: Toss the crispy chicken over steamed rice or stuff into soft tortillas for a quick and satisfying meal that transforms the original recipe into multiple delicious variations.

Keep Korean Popcorn Chicken Recipe Fresh And Ready

• Quick Refrigeration Strategy: Store leftover chicken in an airtight container within 2 hours of cooking to maintain optimal freshness and prevent bacterial growth.
• Crispy Reheating Technique: Restore the chicken's crunchiness by warming in an air fryer or oven at 375°F for 5-7 minutes, avoiding microwave which can make the coating soggy.
• Meal Prep Efficiency: Prepare chicken pieces in advance and store uncooked, seasoned chicken in sealed containers in the refrigerator for up to 24 hours before frying.
• Freezing Smart: Freeze cooked chicken in single layers on a baking sheet, then transfer to freezer bags, which allows for easy portioning and prevents clumping. Frozen chicken remains delicious for up to 3 weeks when properly sealed.

Crispy Korean Popcorn Chicken Recipe

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4.8 from 29 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Crispy korean popcorn chicken delivers a flavor explosion of sweet, spicy, and tangy notes. Crunchy bites promise a delightful culinary journey you’ll savor with each mouthful.

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Ingredients

Scale 1x2x3x

• 1 lb (500 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup (125 g) cornstarch or potato starch
• ½ cup (65 g) all-purpose flour
• 2 eggs, beaten
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsps gochujang (Korean red chili paste)
• 3 tbsps soy sauce
• 3 tbsps honey (or brown sugar)
• 2 tbsps rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger (optional)
• 1 tbsp cornstarch mixed with 2 tbsps 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. Seasoning: Thoroughly mix minced garlic, salt, and ground black pepper with chicken, ensuring comprehensive flavor distribution.
2. Coating Preparation: Dip seasoned chicken into whisked eggs, then meticulously coat with cornstarch and all-purpose flour mixture, pressing gently to create a uniform crispy shell.
3. Oil Preparation: Heat vegetable oil in a deep skillet to 350°F, maintaining consistent temperature for perfect frying conditions.
4. Frying Technique: Strategically fry chicken in small batches, rotating pieces to achieve uniform golden-brown exterior and ensuring internal temperature reaches 165°F, typically 3-4 minutes per batch.
5. Draining Process: Transfer crispy chicken to wire rack or paper towel-lined plate, allowing excess oil to drain completely.
6. Garnishing and Serving: Enhance with optional gochujang sauce or toasted sesame seeds, and pair with pickled radishes or complementary dipping sauce. Serve immediately while maintaining peak crispiness and temperature.

Notes

• Prevent Overcrowding: Keep chicken pieces separate during frying to maintain crispy texture and even golden-brown color. Overcrowded oil reduces temperature and creates soggy results.
• Temperature Precision: Use a cooking thermometer to ensure oil stays consistently at 350°F. Fluctuating temperatures lead to uneven cooking and greasy chicken.
• Egg Coating Technique: Pat chicken dry before seasoning to help egg mixture adhere better, creating a more uniform and crispier exterior coating.
• Drain Excess Oil: Place fried chicken on a wire rack instead of paper towels to prevent bottoms from becoming soggy, preserving the crispy texture throughout.

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

Nutrition

• Serving Size: 5
• Calories: 380
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 100 mg