Description
Korean Popcorn Chicken features ultra-crispy bite-size chicken pieces coated in a sticky sweet and spicy Korean sauce made with gochujang, honey, and sesame oil. Perfect for busy weeknights, meal prepping, or impressing guests at gatherings, this addictive dish is surprisingly easy to prepare at home.
Ingredients
Scale
- 2 lbs boneless skinless chicken breast, cut into bite-size pieces
- 1 tablespoon soy sauce, for the marinade
- 1 teaspoon garlic powder, divided between marinade and coating
- 1/2 teaspoon salt, divided between marinade and coating
- 1/2 teaspoon black pepper, divided between marinade and coating
- 1 cup potato starch, for ultra-crispy coating
- 1/2 cup all-purpose flour, for structure
- 1 cup cold water, for the batter
- oil for frying, vegetable or canola oil preferred
- 3 tablespoons gochujang, Korean red chili paste
- 3 tablespoons ketchup, adds sweetness and tang
- 3 tablespoons honey, for natural sweetness
- 2 tablespoons brown sugar, deepens the flavor
- 2 tablespoons soy sauce, for the sauce
- 1 tablespoon rice vinegar, provides acidity
- 1 tablespoon sesame oil, for authentic Korean flavor
- 3 cloves garlic, grated
- 1 to 2 tablespoons water, to adjust sauce consistency
- Optional toppings, sesame seeds, chopped green onions, cooked white rice
Instructions
- Cut and Season the Chicken: Cut the chicken breast into small bite-size pieces. Add 1 tablespoon of soy sauce, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the chicken pieces. Mix well and let marinate in the refrigerator for 20 to 30 minutes.
- Mix the Dry Ingredients: In a large bowl, combine 1 cup of potato starch, 1/2 cup of all-purpose flour, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Create the Batter: Gradually add 1 cup of cold water to the dry ingredients and mix until you have a thick, smooth batter with no lumps.
- Coat the Chicken: Add the marinated chicken pieces to the batter and toss until every piece is evenly coated on all sides.
- First Fry: Heat oil to 350°F in a deep heavy-bottomed pot or fryer. Working in batches, carefully add the battered chicken pieces to the hot oil. Fry for 5 to 7 minutes until lightly golden and cooked through. Transfer the chicken to a wire rack and let rest for 2 to 3 minutes.
- Second Fry: Increase the oil temperature to 375°F. Fry the chicken a second time for another 2 to 3 minutes until it achieves a deep golden-brown color and extra crispy exterior. Transfer back to the wire rack.
- Combine the Sauce Ingredients: Add 3 tablespoons of gochujang, 3 tablespoons of ketchup, 3 tablespoons of honey, 2 tablespoons of brown sugar, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 3 grated cloves of garlic to a large pan.
- Heat and Thicken: Cook over medium-low heat, stirring constantly until the sauce is smooth, glossy, and slightly thickened, about 5 to 7 minutes. If the sauce is too thick, add 1 to 2 tablespoons of water a little at a time.
- Coat the Chicken: Add the crispy chicken pieces to the warm sauce and toss gently until every piece is completely coated in the sticky sweet and spicy sauce.
- Garnish: Transfer the sauced chicken to a serving platter and finish with a generous sprinkle of sesame seeds and chopped green onions.
- Serve: Serve the Korean Popcorn Chicken hot over fluffy white rice for a complete meal.
- Prep Time: 35 minutes
- Cook Time: 20 minutes