Korean Popcorn Chicken Recipe: Crispy, Spicy Bites for Any Occasion!

Popcorn chicken is universally adored: bite-sized, crispy morsels that are perfect for snacking or as a main course. When you fuse this crunchy concept with Korean-style seasonings—think gochujang (hot pepper paste), soy sauce, garlic, and a touch of sweetness—you get a flavor explosion known as Korean Popcorn Chicken (dakgangjeong). These addictive bites combine sweet, spicy, and savory elements, making them a standout among “comfort food” and “party snacks” alike.

this now & bake later ❤️

In the sections ahead, you’ll learn how to achieve that coveted crunchy coating, create a signature sticky glaze, and tweak the heat level to your preference. We’ll also discuss various serving options, from tucking them into lettuce wraps to pairing with cool, crisp salads. By the end, you’ll be confident in preparing a dish that tantalizes taste buds and brings the essence of Korean street food to your kitchen—ideal for game days, potlucks, or a fun family dinner.

Why Korean Popcorn Chicken?

1. Glorious Crunch: The double-frying (or careful single-frying method) yields a light, crackly texture that stays crisp under the sticky glaze.
2. Complex Glaze: Gochujang-based sauce merges sweet, spicy, tangy flavors in a perfectly balanced trifecta.
3. Snack or Meal: Serve as a crowd-pleasing appetizer or transform into a main dish by adding rice, veggies, or lettuce wraps.
4. High Customizability: Adjust the spiciness, sweetness, or garnish to craft your ideal bite.

Ingredient List

Portions here yield around 4 servings—multiply as needed for a bigger party:

• 1 1/2 pounds boneless chicken thighs (or breasts), cut into bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup potato starch (or cornstarch)
• Vegetable oil, for frying
• 1 tablespoon toasted sesame seeds (for garnish)
• Chopped green onions (optional garnish)

Sauce

• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons brown sugar (or honey)
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger (optional but recommended)
• Pinch of chili flakes (if you want extra heat)

Step-by-Step Cooking Instructions

1. Prep the Chicken

• Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper.
• Place potato starch in a shallow bowl, dredge the chicken pieces, shaking off excess. Potato starch helps achieve a crispier, lighter coating than all-purpose flour.

2. First Fry (Optional for Double Fry Method)

• Heat about 1–2 inches of vegetable oil in a deep skillet or wok to roughly 350°F (175°C).
• Fry chicken pieces in batches for about 3–4 minutes, or until they’re light golden but not fully browned. Transfer to a paper towel–lined tray.
• Let them rest while you prepare the sauce, or proceed directly to the second fry if you want extra crunch.

3. Prepare the Sauce

• In a small saucepan over medium heat, combine gochujang, soy sauce, rice vinegar, brown sugar, minced garlic, sesame oil, and grated ginger. Stir well.
• Simmer gently for 2–3 minutes until the sugar dissolves and the sauce thickens slightly. If it seems too thick, add a splash of water or chicken stock.

4. Second Fry (or Single Fry Variation)

• If double frying, increase the oil temperature to about 375°F (190°C). Return the partially fried chicken pieces to the oil, cooking another 1–2 minutes until deep golden and extremely crisp.
• For a single fry method, you’d just let them fully cook the first time (about 5–6 minutes total). They might be slightly less crunchy than the double fry approach, but still tasty.

5. Coat with Sauce

• Transfer hot chicken pieces to a large bowl. Pour the warm sauce over them, tossing gently to ensure each piece is fully coated.
• The sauce should cling nicely to the crispy exterior, creating that signature glossy finish reminiscent of Korean fried chicken restaurants.

6. Garnish and Serve

• Sprinkle with toasted sesame seeds and chopped green onions. Plate immediately so the chicken retains maximum crunch.
• Offer extra sauce on the side for dipping or drizzling.

Tips, Substitutions, and Variations

1. Spice Adjustments
   Gochujang can range from mild to fiery, depending on the brand. If you’re heat-averse, start with 1 tablespoon and taste as you go. Add honey or more sugar to tame the spice further.
2. Gluten-Free Option
   Potato starch is naturally gluten-free, but double-check your soy sauce label or use tamari instead.
3. Baking Instead of Frying
   While frying yields the best crunch, you can bake the chicken for a lighter version. Coat pieces lightly in oil, arrange on a parchment-lined tray, and bake at 400°F (200°C) for 20–25 minutes. Then toss with sauce.
4. Alternative Meats
   You can use chicken wings, drumsticks, or even boneless pork bites. Adjust cooking times to ensure the interior cooks thoroughly.
5. Serving Ideas
   • Appetizer: Spear the pieces with toothpicks for a cocktail party.
   • Rice Bowl: Place chicken over steamed rice, garnish with pickled radishes.
   • Lettuce Wraps: Wrap each piece in crunchy lettuce leaves, add kimchi or shredded carrots for a fresh twist.

Storage and Reheating

• Refrigerate: Leftovers store well in an airtight container for up to 2 days, but the crispiness diminishes over time.
• Reheat: Use an oven or air fryer at 375°F (190°C) for about 5–7 minutes to restore some crunch. Microwave reheating can make the coating soggy.

Frequently Asked Questions

Q1: Is gochujang essential, or can I use sriracha?
A: While sriracha can provide heat, gochujang brings a distinct fermented chili taste that defines Korean-style dishes. If you can’t source gochujang, sriracha plus a bit of miso paste could approximate some complexity, though it won’t be entirely authentic.

Q2: My sauce is too thick and sticky—how to fix?
A: Add a small splash of water, chicken stock, or even rice vinegar to thin it to your preferred consistency. Stir well over low heat to combine.

Q3: Can I marinate the chicken before frying?
A: Absolutely. If you want more depth, marinate chicken in a mix of soy sauce, garlic, and ginger for 30 minutes. Pat dry thoroughly, dredge in starch, and follow the frying steps.

Q4: What’s the best oil for frying?
A: Neutral oils like canola, vegetable, or peanut oil withstand high heat well. Olive oil’s flavor and lower smoke point make it less ideal for deep-frying.

Q5: Why do some people use vodka or cornstarch in the batter?
A: Vodka or cornstarch in a wet batter can help create a crisp shell because alcohol evaporates quickly, leading to a drier, crunchier exterior. For popcorn chicken, you can keep it simple with potato/cornstarch dusting, or try a wet batter for an extra puffy result.

Conclusion

Korean Popcorn Chicken stands at the crossroads of universal comfort food (fried chicken) and dynamic Korean flavors (gochujang, soy sauce, garlic, and ginger). Each bite bursts with sweet, spicy, and savory notes—encapsulated in a crackly shell that begs you to grab one more piece. This synergy of taste and texture explains why it’s a mainstay in Korean eateries, street food stalls, and global fusion menus.

Creating these crispy morsels at home might sound ambitious, but the process is straightforward once you gather your ingredients and commit to either single or double frying. The real fun kicks in when you drizzle or toss them in that glossy, finger-licking sauce. Whether you serve them as a game-day snack, a party appetizer, or the star of a main course with rice and kimchi, Korean Popcorn Chicken is bound to captivate. So roll up your sleeves, heat up the oil, and get ready for an irresistible flavor adventure that merges comfort with culinary excitement.

Korean Popcorn Chicken Recipe: Crispy, Spicy Bites for Any Occasion!

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• Author: Evelyn Marcella Rivera
• Total Time: 40 minutes
• Yield: 6 (approx. 3–4 oz per serving) 1x

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Description

Enjoy a fun, finger-licking snack with these Korean Popcorn Chicken bites! Crispy on the outside and tender on the inside, these bite-sized pieces are tossed in a spicy-sweet Korean-inspired sauce that elevates the classic popcorn chicken to a whole new level. Perfect for parties, game days, or an indulgent treat, this recipe brings bold flavors and irresistible crunch to any occasion.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken:

• 1.5 lb Boneless skinless chicken thighs ( Cut into bite-sized pieces; can substitute with chicken breast)
• 1 cup Buttermilk (For marinating)
• 1 tsp Salt For marinating
• 1/2 tsp Ground black pepper (For marinating)

For the Coating:

• 1 cup All-purpose flour
• 1/2 cup Cornstarch (For extra crispiness)
• 1 tsp Garlic powder
• 1/2 tsp Paprika (Smoked paprika works well for a subtle smoky note)
• To taste: Salt & pepper

For Frying:

• Vegetable oil (Enough for deep or shallow frying)

For the Korean Sauce:

• 3 tbsp Gochujang Korean red chili paste ( Adjust based on desired heat)
• 2 tbsp Honey (For sweetness)
• 2 tbsp Soy sauce (low-sodium)
• 1 tbsp Rice vinegar (For tanginess)
• 2 cloves Garlic (minced)
• 1/2 tsp Fresh ginger (grated)
• 1 tsp Sesame oil (For finishing)
• Optional: Sesame seeds For garnish
• Optional: Chopped green onions (For garnish)

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Instructions

Marinate the Chicken:

1. In a large bowl, combine the chicken pieces with buttermilk, salt, and pepper.
2. Toss to coat well and let marinate for at least 15 minutes (or up to 1 hour in the refrigerator for deeper flavor).

Prepare the Coating:

1. In a separate bowl, mix together the all-purpose flour, corn starch, garlic powder, paprika, salt, and pepper.
2. Remove the chicken from the buttermilk (allow excess to drip off) and dredge each piece in the dry coating mixture, ensuring an even layer on all sides.

Fry the Chicken:

1. Heat vegetable oil in a deep fryer or large skillet/wok to 350°F (175°C).
2. Fry the coated chicken pieces in batches for 4–5 minutes until golden brown and crispy.
3. Remove the chicken with tongs and place on a wire rack or paper towels to drain excess oil.

Make the Korean Sauce and Toss:

1. In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
2. Place the fried chicken in a large bowl and pour the sauce over it. Toss gently until all pieces are evenly coated.
3. Garnish with sesame seeds and chopped green onions if desired. Serve immediately.

Notes

• For an extra kick, add a pinch of red pepper flakes to the sauce.
• If you prefer a less oily version, bake the coated chicken in a preheated oven at 400°F (200°C) for 20–25 minutes, flipping halfway through.
• Serve these crispy, spicy bites with a side of pickled vegetables or a cool, creamy dip to balance the heat.
• Enjoy immediately for the best texture, as the chicken is at its crispiest right after frying.

Enjoy your Korean Popcorn Chicken—a delicious, bold, and crispy snack that’s perfect for any occasion, from casual game days to lively parties!

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Main Course, Snacks
• Cuisine: Asian, Korean

Nutrition

• Calories: 320