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.
Ingredients
Units
Scale
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)
Instructions
Marinate the Chicken:
- In a large bowl, combine the chicken pieces with buttermilk, salt, and pepper.
- 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:
- In a separate bowl, mix together the all-purpose flour, corn starch, garlic powder, paprika, salt, and pepper.
- 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:
- Heat vegetable oil in a deep fryer or large skillet/wok to 350°F (175°C).
- Fry the coated chicken pieces in batches for 4–5 minutes until golden brown and crispy.
- Remove the chicken with tongs and place on a wire rack or paper towels to drain excess oil.
Make the Korean Sauce and Toss:
- In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
- Place the fried chicken in a large bowl and pour the sauce over it. Toss gently until all pieces are evenly coated.
- 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
