Description
Korean Popcorn Chicken is a crispy, bite-sized fried chicken snack coated in a light potato starch batter and tossed in a bold, spicy-sweet gochujang sauce. Perfectly crunchy and bursting with flavor, this quick and easy appetizer is ideal for game nights, parties, or anytime you want a delicious, fun snack with an irresistible Korean twist.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3/4 cup potato starch
- 1 tsp garlic powder
- Salt and pepper, to taste
- Vegetable oil, for deep frying
Sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey or corn syrup
- 1 tbsp rice vinegar
Garnish
- 2 green onions, thinly sliced
- Toasted sesame seeds (optional)
Instructions
- Prep and Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and season with garlic powder, salt, and pepper. Let them marinate briefly to infuse savory flavors.
- Coat the Chicken: Generously coat each piece in potato starch to form a light, crisp batter essential for that signature crunch.
- Fry Until Golden: Heat vegetable oil to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until golden and crispy. For extra crunch, double fry by frying once at a lower temperature, draining, then frying again at a higher temperature.
- Prepare the Sauce: In a bowl, mix gochujang, soy sauce, honey, and rice vinegar until well combined to create a spicy, sweet, and tangy glaze.
- Toss and Serve: Drain the fried chicken on a wire rack, then toss immediately in the sauce to coat each piece. Garnish with sliced green onions and toasted sesame seeds if desired. Serve hot.
Notes
- Double fry the chicken for extra crunchiness.
- Maintain the oil temperature using a thermometer and avoid overcrowding the pan.
- Potato starch creates a lighter, crispier crust than regular flour or cornstarch.
- Use chicken thigh meat for juicier, more flavorful bites than breast meat.
- Serve immediately after frying for best texture and taste.
- For gluten-free, use gluten-free soy sauce and substitute potato starch with rice flour or cornstarch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Korean popcorn chicken, crispy chicken, gochujang chicken, Korean snack, fried chicken, appetizer
