Korean Popcorn Chicken Recipe
Indulge in the ultimate comfort food with this Korean Popcorn Chicken, a tantalizing dish that promises a delightful fusion of crunch and flavor. Tender chicken pieces are enveloped in a crispy coating and tossed in a sweet and spicy gochujang sauce, making it an irresistible treat for any gathering or cozy night at home. Perfect as an appetizer or main course, this recipe will leave your taste buds dancing with joy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour, sifted
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Korean gochujang
- 2 tbsp honey
- 2 tbsp low-sodium soy sauce
Instructions
- Prepare the chicken by patting the cut pieces dry with paper towels.
- In a bowl, mix flour, cornstarch, garlic powder, salt, and pepper. In another bowl, beat eggs until smooth.
- Dip each chicken piece into the egg mixture, then coat evenly with the flour mixture.
- Heat oil in a deep skillet to around 350°F (175°C). Test with batter; it should sizzle immediately.
- Fry batches of chicken for about 4-5 minutes until golden brown and crispy. Drain on paper towels.
- In a saucepan over low heat, combine gochujang, honey, soy sauce, and minced garlic if desired. Stir until heated through.
- Toss fried chicken pieces in the sauce until well coated before serving.
Nutrition
- Serving Size: Approximately 4 oz (113g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 90mg