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Crispy Korean Popcorn Chicken – Sweet, Spicy & Crunchy Perfection

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Crispy Korean popcorn chicken tossed in a sticky, sweet-and-spicy gochujang sauce — perfect for sharing or serving over rice.

Ingredients

Scale

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

  • 2 tbsp soy sauce

  • 1 tbsp mirin (or rice wine)

  • 1 tsp grated ginger

  • 2 cloves garlic, minced

  • 1 cup cornstarch (or potato starch)

  • Neutral oil for frying

For the Sauce:

  • 2 tbsp gochujang

  • 2 tbsp soy sauce

  • 2 tbsp honey or brown sugar

  • 1 tbsp rice vinegar

  • 1 tbsp ketchup (optional)

  • 1 clove garlic, minced

  • 1 tsp grated ginger

Garnish:

  • Toasted sesame seeds

  • Chopped green onions

Instructions

  • Marinate chicken with soy sauce, mirin, ginger, and garlic for 30–60 minutes.

  • Dredge marinated chicken in cornstarch until well coated.

  • Heat oil to 350°F and fry chicken in batches for 3–4 minutes. Drain and let rest.

  • Increase oil to 375°F and fry again for 1–2 minutes until deeply golden and crispy.

  • In a saucepan, combine sauce ingredients. Simmer for 2–3 minutes until thick.

  • Toss hot chicken in warm sauce until evenly coated.

  • Garnish with sesame seeds and green onions. Serve immediately.

Notes

  • For air fryer version: cook at 390°F for 12 minutes, flipping halfway.

  • Keep sauce and chicken separate until serving to retain crispiness.

  • Great with rice, noodles, or lettuce wraps.

Find it online: https://recipestin.com/crispy-korean-popcorn-chicken-sweet-spicy-crunchy-perfection/