MAKE MY KOREAN FRIED CHICKEN IN JUST 15 MINS!
These high protein soy garlic korean fried chicken poppers are a part of my meal rotations and it for sure SHOULD be a part of yours. It’s so quick, easy and super tasty that you might just want to eat it everyday.
Ingredients:
10 pc Chicken Tenderloins
Dry Batter:
½ Cup Corn Starch
2 Tbs Garlic Powder
2 Tbs Onion Powder
1 Tbs Paprika
Dash of Salt
Dash of pepper
Sauce:
½ Cup Soy Sauce
2 Tbs Garlic
2 Tbs Brown Sugar
¼ Cup Honey
Corn Starch Slurry( 2 Tbs Corn Starch with a little bit of water)
Directions:
Step 1: Dice Chicken Tenderloins into cubes(PRO TIP: TENDERLOINS ARE JUICIER THAN CHICKEN BREAST BUT STILL HAS THE SAME PROTEIN/ CAL CONTENT)
Step 2: Get Dry Batter Ready– Add corn starch to a pan then add all your seasonings(PRO TIP — this seasoning just adds texture if you want a crunch then add a wet batter step)
Step 3: Coat Chicken in Dry Batter
Step 4: Air fry @380F for 8 mins flip half way and make sure internal temp is at least 165F
Step 5: Make Sauce – on low add in soy sauce then garlic, stir, then add in brown Sugar, and honey. Stir. Lastly add in corn starch slurry to help thicken sauce.
Step 6: Once sauce is thickened to desired consistency add to a bowl.
Step 7: Toss Chicken in bowl with sauce and Enjoy with Rice!
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If you're looking for a quick, healthy meal that doesn't compromise on flavor, this Korean fried chicken poppers recipe is a perfect choice. Using chicken tenderloins keeps the dish juicy and tender, which I've found superior to chicken breast for maintaining moisture while still providing high protein and low calorie content. One tip I love is using a dry batter with cornstarch and spices instead of a wet batter. It gives the chicken a light but crispy texture when air fried at 380°F for about 8 minutes. Flipping the chicken halfway ensures even cooking and a golden crunch. Plus, air frying helps reduce excess oil, making it a healthier alternative to deep-frying. The signature soy garlic sauce is what truly elevates the dish. Combining soy sauce, minced garlic, brown sugar, and honey creates a perfect balance of salty, sweet, and umami flavors. Thickening it slightly with a cornstarch slurry helps the sauce cling beautifully to each popper. Toss the cooked chicken in this glossy sauce and serve with steamed rice for a complete meal. I've experimented with adding a bit of grated ginger or a splash of rice vinegar to the sauce for extra complexity. Also, garnish with sesame seeds or chopped green onions to add freshness and texture. If you prefer a spicier kick, a dash of gochujang (Korean chili paste) can be mixed into the sauce. This recipe is versatile and can easily be scaled up for meal prep or gatherings. The poppers stay flavorful even after reheating, making them great for quick lunches or snacks throughout the week. Overall, the combination of simple ingredients, fast cooking time, and delicious results makes it a staple in my meal rotation that I’m sure you’ll love too!
