Crispy Korean Popcorn Chicken is your answer to boring chicken dinners—golden, crunchy, and smothered in sweet-spicy flavor that will light up your tastebuds.
Hi, I’m Sam, and I’m so glad you’re here! At dishfoody.com, I share flavorful, feel-good recipes made to make life in the kitchen easier and more joyful. Whether you’re in the mood for a quick weeknight meal, a cozy comfort dish, or an impressive dessert—there’s something here for every appetite. This crispy Korean popcorn chicken recipe is one I developed after falling in love with Korean fried chicken on a trip to a night market. It’s the perfect combination of bite-sized fun and deep, bold flavor—all without needing a deep fryer at home.
Why This Crispy Korean Popcorn Chicken Recipe Works
- Uses affordable, easy-to-find cuts of meat
- Marinate in 15 minutes for maximum tenderness
- Perfect for weeknights or weekend feasts
Choosing the Right Meat for Crispy Korean Popcorn Chicken
Best Cuts for This Recipe
Boneless skinless chicken thighs are the top pick for this recipe thanks to their juicy texture and rich flavor. They stay moist even after frying, unlike leaner cuts.
Buying Tips
Choose thighs with visible marbling and no excess liquid in the packaging. If you’re using chicken breast, opt for organic or air-chilled for better texture.
Substitutions
Use tofu cubes or cauliflower florets for a vegetarian twist. Chicken tenders also work well and cook quickly.
Ingredients & Prep for Crispy Korean Popcorn Chicken
Meat Prep Essentials
Trim any visible fat or sinew from chicken thighs. Cut into bite-sized chunks and pat dry to help the batter stick evenly.
Marinades/Rubs
Beams-style marinade
- 2 tbsp soy sauce
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
Marinate for 15–30 minutes
Pantry Staples
- Cornstarch
- All-purpose flour
- Egg
- Baking powder
- Neutral oil (for frying)
- Gochujang (Korean chili paste)
- Garlic, sesame seeds, soy sauce, honey or maple syrup
Step-by-Step Cooking Instructions for Crispy Korean Popcorn Chicken
Pre-Cooking Prep for Crispy Korean Popcorn Chicken
Cut chicken into 1-inch cubes. Marinate and let rest at room temperature for 15 minutes. Prepare dredging station: one bowl with whisked egg, one bowl with a mix of 1 cup cornstarch and ½ cup flour plus ½ tsp baking powder.
Cooking Method for Crispy Korean Popcorn Chicken
Heat oil to 350°F in a deep pan. Dip chicken pieces into egg, then dredge in flour mixture, pressing to coat. Fry in batches 3–4 minutes until golden and crispy. Drain on paper towel.
In a saucepan, combine 2 tbsp gochujang, 1 tbsp soy sauce, 2 tbsp honey or maple syrup, 1 tbsp minced garlic, and 1 tsp sesame oil. Simmer for 2 minutes until slightly thickened. Toss fried chicken in sauce.
Doneness Check for Crispy Korean Popcorn Chicken
Chicken internal temperature should reach 165°F. The coating should be deep golden brown and crunchy.
Resting Crispy Korean Popcorn Chicken
Let the chicken rest for 2–3 minutes before tossing in sauce to preserve crispiness.
Pro Tips for Perfect Crispy Korean Popcorn Chicken
Avoiding Tough/Dry Chicken
Use thighs over breasts to retain juiciness. Don’t overcook—remove from oil once golden brown and cooked through.
Tool Recommendations
Use a digital thermometer for oil temp, slotted spoon for safe frying, and wire rack for draining.
Storage & Reheating
Store leftover chicken un-sauced for best texture. Reheat in oven or air fryer. Freeze for up to 2 months and bake from frozen at 375°F.
Flavor Variations for Crispy Korean Popcorn Chicken
| Variation | Description | Notes |
|---|---|---|
| Sweet Soy Glaze | Skip gochujang and use soy sauce, brown sugar | Kid-friendly version |
| Honey Mustard | Swap glaze with honey + Dijon + garlic | Mild and tangy |
| Garlic Parmesan | Toss with melted butter, garlic, and grated parm | Non-spicy, crowd-pleaser |
| Gluten-Free | Use rice flour and tamari instead of soy sauce | Great for dietary needs |
| Extra Spicy | Add cayenne and chili flakes to the glaze | Heat lovers rejoice |
Serving Suggestions for Crispy Korean Popcorn Chicken
Serve over steamed jasmine rice or with shredded cabbage slaw. Drizzle extra sauce or sprinkle with sesame seeds and scallions.
Pair with: Sparkling lemonade, iced jasmine tea, or cucumber soda
FAQs for Crispy Korean Popcorn Chicken
Can I use frozen meat?
Yes, but thaw completely and pat dry to ensure crispy coating.
How do I fix soggy chicken?
Reheat in a 375°F oven or air fryer for 5–8 minutes.
Is this recipe safe for pregnant women?
Yes! It uses fully cooked, non-processed chicken and no alcohol-based ingredients.
Conclusion
Craving something crispy, saucy, and downright addictive? Crispy Korean Popcorn Chicken is your go-to answer. It’s a quick weeknight winner, perfect party snack, or weekend indulgence the whole family will love. Fire up your skillet and try this tonight!
Join 5k home cooks who’ve loved this recipe!
Looking for more bold bites? Try our Baked Crunchy Hot Honey Chicken or Easy Saucy Ramen Noodles next!
Crispy Korean Popcorn Chicken – 1 Irresistible Sweet & Spicy Bite
Crispy Korean Popcorn Chicken is a quick, crunchy, and flavorful dish with juicy bite-sized chicken tossed in a sweet and spicy gochujang glaze. Perfect for dinner or game-day snacks.
- Prep Time: 20 mins
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: korean
Ingredients
- 1 lb boneless chicken thighs, cut into 1-inch pieces,
- 2 tbsp soy sauce,
- 1 tsp garlic paste,
- 1 tsp ginger paste,
- 1 tbsp cornstarch,
- Salt and pepper to taste,
- 1 egg,
- 1 cup cornstarch,
- 1/2 cup all-purpose flour,
- 1/2 tsp baking powder,
- Oil for frying,
- 2 tbsp gochujang,
- 1 tbsp soy sauce,
- 2 tbsp honey or maple syrup,
- 1 tbsp minced garlic,
- 1 tsp sesame oil,
- Sesame seeds and scallions for garnish
Instructions
- Marinate chicken pieces with soy sauce, garlic, ginger, cornstarch, salt, and pepper for 15–30 minutes.
- Set up dredging station. Dip chicken into egg, then flour/cornstarch mixture.
- Heat oil to 350°F and fry chicken in batches until crispy and golden, 3–4 minutes per batch.
- Prepare glaze by simmering gochujang, soy sauce, honey, garlic, and sesame oil.
- Toss fried chicken in sauce and garnish with sesame seeds and chopped scallions.
Nutrition
- Serving Size: 1 servings
- Calories: 480 kcal
- Sugar: 10g
- Sodium: 670 mg
- Fat: 26 g
- Saturated Fat: 6
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg