Description
Korean-inspired popcorn chicken brings crispy, bite-sized delights to your table with minimal effort. Marinated and double-fried pieces create an irresistible appetizer that connects Korean street food traditions with home cooking.
Ingredients
Scale
- 500 g (1 lb) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 tsp hot sauce (optional, for a spicy kick)
- 1 ½ cups all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- Oil for frying (vegetable, canola, or peanut oil)
- Dipping sauces (e.g., ranch, honey mustard, BBQ sauce, ketchup)
Instructions
- Marination: Immerse chicken pieces in a vibrant buttermilk and hot sauce mixture, allowing flavors to penetrate and tenderize the proteins for 30-60 minutes in the refrigerator.
- Seasoned Coating Preparation: Combine flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a large mixing bowl, creating a complex and aromatic coating blend.
- Initial Coating Process: Drain chicken from marinade, then meticulously dredge each piece in the seasoned flour mixture, ensuring complete and even coverage with a gentle pressing technique.
- Double-Dipping Technique: Enhance crispiness by re-dipping flour-coated chicken into buttermilk, then re-rolling in the seasoned flour mixture for an extra layer of texture and flavor.
- Oil Preparation and Frying: Heat oil in a deep skillet to 175C (350F), carefully lowering chicken pieces in controlled batches to maintain optimal cooking temperature and prevent overcrowding.
- Cooking and Temperature Monitoring: Fry chicken until achieving a deep golden-brown exterior, ensuring internal temperature reaches 75C (165F) for food safety, typically taking 3-4 minutes per batch.
- Finishing and Serving: Transfer crispy chicken to a paper towel-lined surface to drain excess oil, sprinkle with a final touch of salt, and serve immediately with an assortment of dipping sauces for a crowd-pleasing appetizer.
Notes
- Marinate Strategically: Let chicken soak in buttermilk and hot sauce for maximum tenderness, ensuring flavors penetrate deeply without over-soaking.
- Double-Coating Technique: Execute the second flour dredging for extra crispiness, creating a thick, crunchy exterior that locks in moisture and enhances texture.
- Temperature Precision: Maintain consistent oil heat at 175C (350F) to prevent soggy or burnt chicken, using a thermometer for accurate monitoring.
- Batch Cooking Matters: Fry chicken in small controlled portions to preserve oil temperature and guarantee even, golden-brown crispy pieces without overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 75 mg