Korean Popcorn Chicken is so tasty and yummy!!
PrintKorean Popcorn Chicken
Korean Popcorn Chicken – Crispy fried chicken in a sweet and spicy sauce. What could be better than popcorn chicken? I’d say it’s this crunchy and sticky KOREAN style popcorn chicken! If you’re looking for a summer party starter that’s all fire and crunch then you have just gotten super lucky! Because this sticky, spicy, tangy and crunchy Korean popcorn chicken is where it’s all at!
Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
Ingredients
Scale
- 1 lb chicken, boneless, skinless thighs, cut into 1 inch pieces
- 2 tablespoons rice wine vinegar
- 1 cup cornstarch
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup canola oil (for frying)
- 1 tablespoon sesame seeds, toasted
- 2 scallions, thinly sliced
Sauce
- 1 garlic clove, minced
- 1 teaspoon minced ginger
- 2 tablespoons gochujang (korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
Instructions
- Chicken: Preheat canola oil in a heavy bottomed pot to 350 degrees.
- Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
- In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
- Sauce: Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.
Nutrition
- Serving Size: 4