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. Mix thoroughly until all chicken pieces are fully coated.
⏱️ 3 min
- 3
In a separate medium bowl, combine the ketchup, low sodium soy sauce, sesame oil, gochujang, rice vinegar, and brown sugar. Whisk the mixture until well combined and set aside.
⏱️ 3 min
- 4
Heat vegetable oil in a deep pan or Dutch oven to approximately 340°F (170°C).
⏱️ 5 min•🌡️ 340
- 5
Carefully add the coated chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry the chicken for about 3 minutes until lightly golden.
⏱️ 3 min
- 6
Remove the chicken from the oil and place it on a wire rack set over a baking sheet, or on a plate lined with paper towels, to drain and rest for a couple of minutes.
⏱️ 2 min
- 7
Increase the oil temperature slightly if needed, then return the chicken to the hot oil for a second fry. Cook for another 1 to 2 minutes, or until the chicken is golden brown and extra crispy.
⏱️ 2 min
- 8
While the chicken is frying, melt the unsalted butter in a separate small saucepan over medium-low heat.
⏱️ 1 min
- 9
Pour the prepared sauce mixture into the saucepan with the melted butter. Let the sauce come to a light bubble on low heat, stirring occasionally, until slightly thickened.
⏱️ 3 min - 10
Transfer the double-fried chicken to a large mixing bowl. Pour the heated sauce over the chicken and toss to ensure every piece is evenly coated.
⏱️ 1 min
- 11
Serve the Korean Popcorn Chicken immediately over a bed of cooked rice, if desired. Garnish with chopped green onions and sesame seeds.
⏱️ 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. Mix thoroughly until all chicken pieces are fully coated.
⏱️ 3 min - 3
In a separate medium bowl, combine the ketchup, low sodium soy sauce, sesame oil, gochujang, rice vinegar, and brown sugar. Whisk the mixture until well combined and set aside.
⏱️ 3 min - 4
Heat vegetable oil in a deep pan or Dutch oven to approximately 340°F (170°C).
⏱️ 5 min•🌡️ 340 - 5
Carefully add the coated chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry the chicken for about 3 minutes until lightly golden.
⏱️ 3 min - 6
Remove the chicken from the oil and place it on a wire rack set over a baking sheet, or on a plate lined with paper towels, to drain and rest for a couple of minutes.
⏱️ 2 min - 7
Increase the oil temperature slightly if needed, then return the chicken to the hot oil for a second fry. Cook for another 1 to 2 minutes, or until the chicken is golden brown and extra crispy.
⏱️ 2 min - 8
While the chicken is frying, melt the unsalted butter in a separate small saucepan over medium-low heat.
⏱️ 1 min - 9
Pour the prepared sauce mixture into the saucepan with the melted butter. Let the sauce come to a light bubble on low heat, stirring occasionally, until slightly thickened.
⏱️ 3 min - 10
Transfer the double-fried chicken to a large mixing bowl. Pour the heated sauce over the chicken and toss to ensure every piece is evenly coated.
⏱️ 1 min - 11
Serve the Korean Popcorn Chicken immediately over a bed of cooked rice, if desired. Garnish with chopped green onions and sesame seeds.
⏱️ 1 min