Crispy Korean Popcorn Chicken (Sweet, Spicy & Irresistibly Crunchy)

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This Crispy Korean Popcorn Chicken is your ultimate bite-sized snack or dinner idea. Think golden, crunchy chicken pieces coated in a sticky, spicy-sweet Korean-style sauce—every bite bursting with bold flavor and crisp texture. It’s inspired by dakgangjeong, a popular Korean fried chicken dish known for its addictively crispy coating and rich gochujang glaze.

Whether you’re hosting game night, looking for a street food-style dinner, or just craving something spicy and satisfying, this Korean popcorn chicken is a crowd-pleasing, finger-licking hit.

Ingredients Overview: The Building Blocks of Big Flavor

1. Boneless Chicken Thighs or Breasts

  • Type: Thighs are juicier, but breasts work if you prefer lean.

  • Size: Cut into 1-inch cubes for quick cooking and even coating.

  • Prep: Pat dry to help the coating stick better.

2. Buttermilk Marinade (Optional but Recommended)

  • Helps tenderize the chicken and adds flavor.

  • Mix with garlic powder, onion powder, and salt.

  • Soak chicken for at least 30 minutes or up to overnight.

3. Crispy Coating

  • A mix of cornstarch and flour ensures that signature crunch.

  • Cornstarch is key—it creates that extra-crispy shell.

  • Add baking powder for a lighter texture.

4. Gochujang Glaze (Sweet & Spicy)

This signature Korean sauce is bold, sticky, and utterly craveable.

  • Gochujang: Korean fermented chili paste

  • Soy sauce: Umami base

  • Brown sugar or honey: For sweetness

  • Rice vinegar: Balances the heat

  • Garlic and ginger: Depth of flavor

  • Sesame oil: Adds richness

  • Optional: Ketchup for color and tang

5. Toppings (Optional but Amazing)

  • Toasted sesame seeds

  • Sliced scallions

  • Crushed peanuts or crispy garlic

  • Thinly sliced red chili

Step-by-Step Instructions: How to Make Crispy Korean Popcorn Chicken

Step 1: Marinate the Chicken (Optional but Delicious)

  • Cut 1.5 lbs boneless chicken thighs or breasts into 1-inch pieces.

  • Toss in a bowl with:

    • 1/2 cup buttermilk

    • 1/2 tsp salt

    • 1/2 tsp garlic powder

    • 1/4 tsp black pepper

Let it sit for 30 minutes (or up to overnight in the fridge).

Step 2: Prep the Coating

In a shallow dish, mix:

  • 3/4 cup cornstarch

  • 1/4 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

Remove chicken from marinade and let excess drip off. Dredge each piece in the flour mixture, pressing to coat well. Set aside on a tray.

Step 3: Fry the Chicken

Heat 2–3 cups of oil (neutral oil like canola or vegetable) in a deep pan to 350°F (175°C).

  • Fry the chicken in small batches for 3–4 minutes, until golden and crispy.

  • Remove and drain on a wire rack or paper towels.

Optional double-fry method: For ultra-crispiness, let the chicken rest 5 minutes, then fry again for 1–2 minutes.

Step 4: Make the Korean Gochujang Sauce

In a saucepan, combine:

  • 2 tbsp gochujang

  • 2 tbsp soy sauce

  • 3 tbsp brown sugar or honey

  • 1 tbsp rice vinegar

  • 1 tbsp ketchup (optional)

  • 2 cloves garlic, minced

  • 1 tsp grated ginger

  • 1 tsp sesame oil

Bring to a simmer over medium heat. Cook for 2–3 minutes until thickened and glossy. Set aside.

Step 5: Toss and Serve

  • Place hot, crispy chicken in a large mixing bowl.

  • Pour over the warm gochujang sauce and toss quickly to coat evenly.

Top with:

  • Toasted sesame seeds

  • Chopped scallions

  • Optional: red chili slices or crushed peanuts

Serve immediately!

Tips, Variations & Substitutions

Pro Tips:

  • Use cornstarch-heavy coating for the crispiest texture.

  • Always fry in small batches to maintain oil temperature.

  • If you prefer oven-baked, bake at 425°F for 25 minutes, then broil for a few minutes to crisp.

Flavor Variations:

  • Sticky Soy Garlic: Replace gochujang with more soy, garlic, and honey.

  • Honey Butter Glaze: Toss in a mix of melted butter, honey, and a pinch of salt.

  • Korean BBQ Style: Add gochujang, sesame oil, and pineapple juice.

Ingredient Substitutes:

  • No gochujang? Mix sriracha + miso paste + honey for a similar effect.

  • Gluten-free? Use gluten-free flour and tamari in place of soy sauce.

  • Dairy-free? Skip the buttermilk and use a non-dairy milk + lemon juice mix for marinating.

Serving Ideas & Occasions

Serve It With:

  • Steamed jasmine or sticky rice

  • Pickled daikon or kimchi

  • Lettuce cups or Korean perilla leaves

  • Spicy mayo or garlic aioli dip

When to Make It:

  • Game day or party platter

  • Friday night movie snacks

  • Crowd-pleasing appetizer

  • Street food-style dinner at home

This dish is best eaten hot and crispy—but even leftovers are irresistible cold.

Nutritional & Health Notes

While fried, this dish is portion-friendly and packed with bold flavor—so a little goes a long way.

Per Serving (based on 4 servings):

  • Calories: ~380–450

  • Protein: 26g

  • Fat: 18–22g

  • Carbs: 25–30g

  • Sugar: 8–12g

Highlights:

  • High in protein

  • Can be made gluten-free

  • Easy to portion-control for lighter meals

FAQ: Korean Popcorn Chicken

1. Can I bake this instead of frying?

Yes! Coat the chicken, then spray with oil and bake at 425°F for 25–30 minutes. Broil for 2–3 minutes to crisp.

2. What does gochujang taste like?

It’s a fermented chili paste—spicy, savory, slightly sweet, and rich with umami. It’s essential to Korean cooking.

3. Can I make this ahead of time?

Fry the chicken and store separately. Reheat in the oven, then toss with freshly made sauce just before serving.

4. How spicy is the sauce?

Moderately spicy. You can control the heat by adjusting the amount of gochujang or balancing it with more sugar or ketchup.

5. Can I freeze the leftovers?

Yes, freeze the fried (un-sauced) chicken. Reheat in the oven or air fryer and toss with sauce when ready to eat.

6. Is this dish kid-friendly?

Yes—just use less gochujang and more honey or ketchup in the glaze to reduce the heat.

7. What oil is best for frying?

Use high-heat neutral oils like canola, peanut, or sunflower oil for the best results.

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