Korean Popcorn Chicken
Korean Popcorn Chicken
Ingredients
For the Chicken
- 1 pound chicken thighs, diced into 1-inch pieces
- 1 egg, beaten
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 4 cups vegetable oil, for frying, or as needed
For the Sauce
- 1/4 cup ketchup
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon gochujang
- 2 teaspoons rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
For Serving (Optional)
- 2 cups cooked rice
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Place the diced chicken thighs into a large mixing bowl.
⏱️ 2 min
- 2
Add the beaten egg, all-purpose flour, cornstarch, salt, black pepper, garlic powder, and ginger powder to the bowl with the chicken.
⏱️ 2 min
- 3
Mix the chicken and coating ingredients thoroughly by hand until all chicken pieces are fully coated.
⏱️ 3 min
- 4
In a separate mixing bowl, combine the ketchup, low sodium soy sauce, sesame oil, gochujang, rice vinegar, and brown sugar.
⏱️ 3 min
- 5
Whisk the sauce ingredients together until well combined and smooth.
⏱️ 1 min
- 6
Heat vegetable oil in a deep pan or Dutch oven to approximately 340°F. Ensure there is enough oil for the chicken to be submerged.
⏱️ 5 min•🌡️ 340
- 7
Carefully add the coated chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding the pan. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
⏱️ 1 min•🌡️ 340
- 8
Fry the chicken for about 3 minutes, or until lightly golden and cooked through.
⏱️ 3 min•🌡️ 340
- 9
Remove the chicken from the oil using a slotted spoon or spider and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 1 min
- 10
Increase the oil temperature to 375°F for the second fry.
⏱️ 2 min•🌡️ 375
- 11
Return the partially fried chicken to the hotter oil and fry for another 1 to 2 minutes, or until deeply golden brown and extra crispy.
⏱️ 2 min•🌡️ 375
- 12
Remove the crispy chicken from the oil and place it back on the wire rack.
⏱️ 1 min
- 13
In a clean pan or large skillet, melt the unsalted butter over low heat.
⏱️ 1 min
- 14
Pour the prepared sauce mixture into the pan with the melted butter. Stir continuously and bring the sauce to a gentle simmer over low heat.
⏱️ 2 min
- 15
Add the fried chicken pieces to a large mixing bowl.
⏱️ 1 min
- 16
Pour the warm sauce over the chicken.
⏱️ 1 min
- 17
Toss the chicken with the sauce until all pieces are evenly coated.
⏱️ 2 min
- 18
Serve the Korean Popcorn Chicken immediately over bowls of cooked rice.
⏱️ 1 min
- 19
Garnish with chopped green onions and sesame seeds, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 pound chicken thighs, diced into 1-inch pieces
- 1 egg, beaten
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 4 cups vegetable oil, for frying, or as needed
For the Sauce
- 1/4 cup ketchup
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon gochujang
- 2 teaspoons rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
For Serving (Optional)
- 2 cups cooked rice
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Place the diced chicken thighs into a large mixing bowl.
⏱️ 2 min - 2
Add the beaten egg, all-purpose flour, cornstarch, salt, black pepper, garlic powder, and ginger powder to the bowl with the chicken.
⏱️ 2 min - 3
Mix the chicken and coating ingredients thoroughly by hand until all chicken pieces are fully coated.
⏱️ 3 min - 4
In a separate mixing bowl, combine the ketchup, low sodium soy sauce, sesame oil, gochujang, rice vinegar, and brown sugar.
⏱️ 3 min - 5
Whisk the sauce ingredients together until well combined and smooth.
⏱️ 1 min - 6
Heat vegetable oil in a deep pan or Dutch oven to approximately 340°F. Ensure there is enough oil for the chicken to be submerged.
⏱️ 5 min•🌡️ 340 - 7
Carefully add the coated chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding the pan. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
⏱️ 1 min•🌡️ 340 - 8
Fry the chicken for about 3 minutes, or until lightly golden and cooked through.
⏱️ 3 min•🌡️ 340 - 9
Remove the chicken from the oil using a slotted spoon or spider and place it on a wire rack set over a baking sheet to drain excess oil.
⏱️ 1 min - 10
Increase the oil temperature to 375°F for the second fry.
⏱️ 2 min•🌡️ 375 - 11
Return the partially fried chicken to the hotter oil and fry for another 1 to 2 minutes, or until deeply golden brown and extra crispy.
⏱️ 2 min•🌡️ 375 - 12
Remove the crispy chicken from the oil and place it back on the wire rack.
⏱️ 1 min - 13
In a clean pan or large skillet, melt the unsalted butter over low heat.
⏱️ 1 min - 14
Pour the prepared sauce mixture into the pan with the melted butter. Stir continuously and bring the sauce to a gentle simmer over low heat.
⏱️ 2 min - 15
Add the fried chicken pieces to a large mixing bowl.
⏱️ 1 min - 16
Pour the warm sauce over the chicken.
⏱️ 1 min - 17
Toss the chicken with the sauce until all pieces are evenly coated.
⏱️ 2 min - 18
Serve the Korean Popcorn Chicken immediately over bowls of cooked rice.
⏱️ 1 min - 19
Garnish with chopped green onions and sesame seeds, if desired.
⏱️ 1 min