Sticky Korean Popcorn Chicken
Sticky Korean Popcorn Chicken
Ingredients
For the Chicken Marinade
- 2 chicken breasts, large, skinless and boneless
- 1 egg
- 1 teaspoon dark soy sauce, or 1 tablespoon regular soy sauce
- 1 tablespoon rice vinegar
- 2 garlic cloves, grated
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
For the Coating
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Frying
- 4 cups neutral oil, such as vegetable or canola, as needed for frying
For the Sticky Korean Glaze
- 2 tablespoons gochujang
- 1/2 cup honey
- 2 tablespoons brown sugar
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoons unsalted butter
For the Slurry
- 2 teaspoons cornstarch
- 2 tablespoons cold water
For Garnish (Optional)
- 1 tablespoon sesame seeds
- 2 tablespoons green onion, chopped
Instructions
- 1
Pat the chicken breasts dry with paper towels. Cut the chicken into 1 to 2 inch cubes.
⏱️ 5 min
- 2
In a medium bowl, combine the cubed chicken with the egg, dark soy sauce (or regular soy sauce), 1 tablespoon rice vinegar, grated garlic, grated ginger, and 1/2 teaspoon black pepper. Mix well to ensure all chicken pieces are coated. Let the chicken marinate at room temperature for 20 to 30 minutes.
⏱️ 5 min
- 3
While the chicken marinates, prepare the coating. In a separate shallow bowl, whisk together the cornstarch, all-purpose flour, baking powder, garlic powder, onion powder, paprika, kosher salt, and 1/2 teaspoon black pepper.
⏱️ 5 min
- 4
Working in batches, add the marinated chicken pieces to the flour mixture. Toss until each piece is evenly and thoroughly coated. Set aside on a plate or wire rack.
⏱️ 10 min
- 5
Heat enough neutral oil in a deep pot or Dutch oven to reach 350°F. The oil should be deep enough to cover the chicken pieces thoroughly.
⏱️ 5 min•🌡️ 350
- 6
Carefully add the coated chicken poppers to the hot oil in batches, making sure not to overcrowd the pot. Fry each batch for 5 to 6 minutes, or until lightly golden and cooked through.
⏱️ 10 min•🌡️ 350
- 7
Using a slotted spoon, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain. Let rest for 3 minutes.
⏱️ 3 min
- 8
Return the rested chicken poppers to the hot oil and fry again for another 1 minute to achieve extra crispiness. Remove and place back on the wire rack.
⏱️ 2 min•🌡️ 350
- 9
While the chicken is frying, prepare the glaze. In a medium saucepan, combine the gochujang, honey, brown sugar, soy sauce, 1 tablespoon rice vinegar, ketchup, minced garlic, grated ginger, sesame oil, and unsalted butter. Bring the mixture to a simmer over medium-low heat, stirring occasionally.
⏱️ 7 min
- 10
In a small bowl, whisk together the 2 teaspoons cornstarch and 2 tablespoons cold water to create a slurry. Pour the slurry into the simmering glaze, stirring constantly. Continue to cook, stirring, until the glaze thickens and becomes glossy.
⏱️ 3 min
- 11
Once the chicken is double-fried and the glaze is ready, add the crispy chicken pieces directly into the saucepan with the sticky glaze. Toss until each piece is thoroughly coated.
⏱️ 2 min
- 12
Transfer the Sticky Korean Popcorn Chicken to a serving dish. Garnish with sesame seeds and chopped green onion, if desired. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Korean Popcorn Chicken
For the Chicken Marinade
- 2 chicken breasts, large, skinless and boneless
- 1 egg
- 1 teaspoon dark soy sauce, or 1 tablespoon regular soy sauce
- 1 tablespoon rice vinegar
- 2 garlic cloves, grated
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
For the Coating
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Frying
- 4 cups neutral oil, such as vegetable or canola, as needed for frying
For the Sticky Korean Glaze
- 2 tablespoons gochujang
- 1/2 cup honey
- 2 tablespoons brown sugar
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoons unsalted butter
For the Slurry
- 2 teaspoons cornstarch
- 2 tablespoons cold water
For Garnish (Optional)
- 1 tablespoon sesame seeds
- 2 tablespoons green onion, chopped
Instructions
- 1
Pat the chicken breasts dry with paper towels. Cut the chicken into 1 to 2 inch cubes.
⏱️ 5 min - 2
In a medium bowl, combine the cubed chicken with the egg, dark soy sauce (or regular soy sauce), 1 tablespoon rice vinegar, grated garlic, grated ginger, and 1/2 teaspoon black pepper. Mix well to ensure all chicken pieces are coated. Let the chicken marinate at room temperature for 20 to 30 minutes.
⏱️ 5 min - 3
While the chicken marinates, prepare the coating. In a separate shallow bowl, whisk together the cornstarch, all-purpose flour, baking powder, garlic powder, onion powder, paprika, kosher salt, and 1/2 teaspoon black pepper.
⏱️ 5 min - 4
Working in batches, add the marinated chicken pieces to the flour mixture. Toss until each piece is evenly and thoroughly coated. Set aside on a plate or wire rack.
⏱️ 10 min - 5
Heat enough neutral oil in a deep pot or Dutch oven to reach 350°F. The oil should be deep enough to cover the chicken pieces thoroughly.
⏱️ 5 min•🌡️ 350 - 6
Carefully add the coated chicken poppers to the hot oil in batches, making sure not to overcrowd the pot. Fry each batch for 5 to 6 minutes, or until lightly golden and cooked through.
⏱️ 10 min•🌡️ 350 - 7
Using a slotted spoon, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain. Let rest for 3 minutes.
⏱️ 3 min - 8
Return the rested chicken poppers to the hot oil and fry again for another 1 minute to achieve extra crispiness. Remove and place back on the wire rack.
⏱️ 2 min•🌡️ 350 - 9
While the chicken is frying, prepare the glaze. In a medium saucepan, combine the gochujang, honey, brown sugar, soy sauce, 1 tablespoon rice vinegar, ketchup, minced garlic, grated ginger, sesame oil, and unsalted butter. Bring the mixture to a simmer over medium-low heat, stirring occasionally.
⏱️ 7 min - 10
In a small bowl, whisk together the 2 teaspoons cornstarch and 2 tablespoons cold water to create a slurry. Pour the slurry into the simmering glaze, stirring constantly. Continue to cook, stirring, until the glaze thickens and becomes glossy.
⏱️ 3 min - 11
Once the chicken is double-fried and the glaze is ready, add the crispy chicken pieces directly into the saucepan with the sticky glaze. Toss until each piece is thoroughly coated.
⏱️ 2 min - 12
Transfer the Sticky Korean Popcorn Chicken to a serving dish. Garnish with sesame seeds and chopped green onion, if desired. Serve immediately and enjoy!
⏱️ 1 min