Korean Spicy Popcorn Chicken Recipe
Korean Spicy Popcorn Chicken
Ingredients
Chicken
• 700 g chicken breast, diced
• 20 ml soy sauce
• 1 egg
• Black pepper + garlic powder (to taste)
Coating
• ¼ cup flour
• ¼ cup cornstarch
• 1 tsp baking powder
Sauce
• 40 ml soy sauce
• 50 ml water
• 1.5 tbsp ketchup
• 3.5 tbsp gochujang
• 1 tsp rice vinegar
• 1.5 tbsp honey
• 2 tbsp brown sugar
• Red chili flakes (optional)
For frying + garnish
• Oil (for frying)
• Green onions
• Sesame seeds
Instructions
1. Dice your chicken into bite-size pieces.
2. In a bowl, mix chicken with soy sauce, egg, garlic powder, and black pepper. Marinate for 20 minutes.
3. Add flour, cornstarch, and baking powder. Mix until fully coated.
4. Heat oil in a pot and fry the chicken in batches for 5–6 minutes, until golden and crispy. Make sure to stir while frying so the pieces don’t stick together or to the bottom of the pot.
5. Remove the chicken and place it in a strainer to let the excess oil drip off.
6. In a pan, combine all sauce ingredients and cook until thickened.
7. Add the crispy chicken back in and toss until fully coated.
8. Garnish with green onions and sesame seeds. Enjoy!
• Calories: ~400 kcal/serving (4 servings)
Making Korean spicy popcorn chicken at home can be a fun and satisfying culinary adventure. One tip I've found useful is ensuring the chicken pieces are evenly diced so they cook uniformly and achieve that perfect crispy texture. Using a mix of flour, cornstarch, and baking powder in the coating gives the chicken a light, crunchy exterior without being greasy. The star of this dish is definitely the sauce made with gochujang, a Korean red chili paste that delivers a unique sweet and spicy flavor. You can adjust the level of heat by adding or omitting red chili flakes, depending on your preference. Cooking the sauce until it thickens slightly helps it cling beautifully to the fried chicken pieces. For an extra layer of flavor, marinate the chicken for at least 20 minutes but no longer than an hour to keep the meat tender while absorbing the savory soy sauce, garlic powder, and aromatic black pepper. When frying, be sure to keep the oil hot enough to crisp the coating quickly but not so hot that it burns it. Frying in batches prevents the temperature from dropping and ensures each piece is perfectly cooked. Finally, garnishing with fresh green onions and toasted sesame seeds adds a delightful freshness and nutty crunch that complements the spicy chicken wonderfully. This recipe yields about 400 kcal per serving, making it a reasonably balanced indulgence for four people. If you’re craving a restaurant-style Korean chicken experience at home, this spicy popcorn chicken recipe is definitely worth trying. It’s great for sharing during gatherings or as a flavorful weeknight dinner option that pairs well with steamed rice or a crisp salad.
See more comments