Korean Popcorn Chicken
Korean Popcorn Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup buttermilk
- 1 egg, large
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon MSG, (optional)
For the Homemade Ranch
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, grated
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon MSG, (optional)
- 4 cups vegetable oil, for frying, or as needed
For the Korean Sauce
- 1/4 cup gochujang
- 2 tablespoons Sriracha ketchup
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar, packed
- 1 clove garlic, freshly grated
- 1 teaspoon rice vinegar
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the cubed chicken thighs, buttermilk, egg, soy sauce, fish sauce, garlic powder, onion powder, smoked paprika, black pepper, and optional MSG. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight (up to 12 hours) for best flavor.
⏱️ 5 min
- 2
Prepare the homemade ranch: In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, fresh dill, parsley, chives, grated garlic, onion powder, salt, and black pepper. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 10 min
- 3
Prepare the dredge: In a large, shallow dish or bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, salt, and optional MSG. Whisk until thoroughly combined. Remove a few spoonfuls (about 2-3 tablespoons) of the chicken marinade and mix it into the dredge. This will create small clumps, which will help create a craggier, crispier coating.
⏱️ 5 min
- 4
Dredge the chicken: Working in batches, remove the marinated chicken from the refrigerator. Place a few pieces of chicken into the dredge mixture. Press the chicken firmly into the dredge, ensuring each piece is heavily coated. Shake off any excess flour and place the dredged chicken on a wire rack set over a baking sheet. Let the chicken rest for 10 minutes; this helps the coating adhere better.
⏱️ 10 min
- 5
Heat the oil: While the chicken rests, pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 6
Fry the chicken: Carefully add the dredged chicken pieces to the hot oil, working in batches to avoid overcrowding the pot. Do not add too many pieces at once, as this will lower the oil temperature. Fry for 6-7 minutes, or until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F. Use tongs or a spider strainer to remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 7
Prepare the Korean sauce: While the chicken is frying or immediately after, combine the gochujang, Sriracha ketchup, mirin, soy sauce, honey, and brown sugar in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 4-5 minutes, stirring occasionally, until slightly thickened. Remove the saucepan from the heat and stir in the freshly grated garlic and rice vinegar.
⏱️ 5 min
- 8
Finish and serve: In a large bowl, toss the crispy popcorn chicken with just enough warm Korean sauce to lightly coat each piece. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with the homemade ranch for dipping, over rice, or enjoy on its own.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Popcorn Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup buttermilk
- 1 egg, large
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon MSG, (optional)
For the Homemade Ranch
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, grated
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon MSG, (optional)
- 4 cups vegetable oil, for frying, or as needed
For the Korean Sauce
- 1/4 cup gochujang
- 2 tablespoons Sriracha ketchup
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar, packed
- 1 clove garlic, freshly grated
- 1 teaspoon rice vinegar
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the cubed chicken thighs, buttermilk, egg, soy sauce, fish sauce, garlic powder, onion powder, smoked paprika, black pepper, and optional MSG. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight (up to 12 hours) for best flavor.
⏱️ 5 min - 2
Prepare the homemade ranch: In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, fresh dill, parsley, chives, grated garlic, onion powder, salt, and black pepper. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 10 min - 3
Prepare the dredge: In a large, shallow dish or bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, salt, and optional MSG. Whisk until thoroughly combined. Remove a few spoonfuls (about 2-3 tablespoons) of the chicken marinade and mix it into the dredge. This will create small clumps, which will help create a craggier, crispier coating.
⏱️ 5 min - 4
Dredge the chicken: Working in batches, remove the marinated chicken from the refrigerator. Place a few pieces of chicken into the dredge mixture. Press the chicken firmly into the dredge, ensuring each piece is heavily coated. Shake off any excess flour and place the dredged chicken on a wire rack set over a baking sheet. Let the chicken rest for 10 minutes; this helps the coating adhere better.
⏱️ 10 min - 5
Heat the oil: While the chicken rests, pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 6
Fry the chicken: Carefully add the dredged chicken pieces to the hot oil, working in batches to avoid overcrowding the pot. Do not add too many pieces at once, as this will lower the oil temperature. Fry for 6-7 minutes, or until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F. Use tongs or a spider strainer to remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 7
Prepare the Korean sauce: While the chicken is frying or immediately after, combine the gochujang, Sriracha ketchup, mirin, soy sauce, honey, and brown sugar in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 4-5 minutes, stirring occasionally, until slightly thickened. Remove the saucepan from the heat and stir in the freshly grated garlic and rice vinegar.
⏱️ 5 min - 8
Finish and serve: In a large bowl, toss the crispy popcorn chicken with just enough warm Korean sauce to lightly coat each piece. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with the homemade ranch for dipping, over rice, or enjoy on its own.
⏱️ 5 min