Description
This Korean Popcorn Chicken is crispy, bite-sized chicken pieces tossed in a sweet, spicy, and sticky gochujang glaze. A delicious snack or appetizer perfect for parties or game day.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 eggs, beaten
- Vegetable oil, for frying
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- For the Sauce:
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1 tbsp rice vinegar
Instructions
- In a bowl, mix cornstarch, flour, salt, pepper, and garlic powder. In a separate bowl, beat the eggs.
- Dip each piece of chicken into the egg, then dredge in the dry mixture, pressing to coat.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
- In a saucepan, combine all sauce ingredients. Cook over medium heat, stirring until bubbly and slightly thickened, about 3–4 minutes.
- Toss fried chicken in the sauce until fully coated.
- Garnish with sesame seeds and chopped green onions. Serve hot.
Notes
- Double-fry the chicken for extra crispiness if desired.
- Adjust the amount of gochujang to control the spice level.
- Serve with rice or lettuce wraps for a full meal.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 14g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 125mg