Description
Korean-inspired popcorn chicken is a crunchy, savory dish that comes together when you coat bite-sized chicken pieces in a seasoned batter and fry them until golden, then toss everything in a sticky, slightly sweet sauce with garlic and ginger. Serve it warm with rice or as a snack, and your guests will be reaching for more of these addictive little bites.
Ingredients
Scale
Protein and Coating:
- 2 pounds chicken breast
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 large eggs
- 0.25 cup milk
Seasonings and Spices:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon red pepper flakes
Sauce and Garnish:
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- vegetable oil for frying
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions
- Cut your 2 pounds of chicken breast into bite-sized pieces measuring roughly 1 to 1.5 inches each.
- Combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 0.5 teaspoon black pepper in a shallow bowl.
- Whisk together 2 large eggs and 0.25 cup milk in another shallow bowl until fully combined.
- Dip each piece of chicken into your egg mixture, then coat it thoroughly in the flour blend and shake off any excess coating.
- Heat vegetable oil to a depth of 2 inches in a heavy-bottomed pot or deep skillet until it reaches 350°F on your thermometer.
- Fry your chicken pieces in batches without crowding the pan for 4 to 5 minutes, stirring occasionally, until they turn golden brown and reach an internal temperature of 165°F.
- Remove the fried chicken to a paper towel-lined plate so your excess oil can drain away.
- Stir together 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon minced ginger in a small bowl until the mixture becomes smooth.
- Transfer your warm fried chicken to a large bowl and toss it with the gochujang sauce until each piece gets evenly coated.
- Place your coated chicken on a serving plate and sprinkle 2 tablespoons sesame seeds, 2 chopped green onions, and 1 teaspoon red pepper flakes across the top.
- Serve your popcorn chicken immediately while it remains hot.
Notes
- Cut your chicken into consistent 1 to 1.5-inch pieces so they cook evenly and stay tender inside while crisping outside.
- Keep your oil at a steady 350°F using a thermometer because temperature drops when you add cold chicken, and adjusting it helps you avoid greasy or undercooked pieces.
- Fry in small batches without overcrowding the pan since too much chicken at once lowers the oil temperature and steams the coating instead of crisping it.
- Toss the chicken with the gochujang sauce while it’s still warm so the coating stays crispy and absorbs the flavors better than cold chicken would.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 110 mg