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- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1 cup buttermilk (or regular milk) - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper (optional, for heat) - 1/4 cup gochujang (Korean chili paste) - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon minced garlic - 1 teaspoon minced ginger - 1 tablespoon rice vinegar - Sesame seeds and chopped green onions for garnish The chicken is key for this dish. I choose boneless thighs for their flavor and juiciness. The buttermilk helps tenderize the meat and adds a rich taste. For the breading, I mix flour and cornstarch. This combo gives a crispy coating that holds well. You can add spices to the breading mix to add depth. Garlic and onion powder work wonders here. A touch of cayenne gives some heat. If you prefer no spice, skip the cayenne. The sauce brings everything together. Gochujang gives a sweet heat, while honey adds a nice sweetness. Sesame oil brings a nutty taste. This sauce is sticky, which is perfect for coating the crispy chicken. Garnish your dish with sesame seeds and green onions. They add color and a fresh bite. This dish is not just food; it’s a flavor experience! {{ingredient_image_1}} Start with one pound of boneless chicken thighs. Cut them into small, bite-sized pieces. Place the chicken in a bowl. Pour in one cup of buttermilk. This helps make the chicken tender and adds flavor. Let it sit for at least 30 minutes. If you have more time, you can marinate it longer for even better taste. Next, grab a separate bowl. In this bowl, mix one cup of all-purpose flour and half a cup of cornstarch. Add one teaspoon of baking powder, one teaspoon of garlic powder, and one teaspoon of onion powder. Sprinkle in half a teaspoon of black pepper, half a teaspoon of salt, and a quarter teaspoon of cayenne pepper for some heat. Whisk everything together until it's well combined. Heat vegetable oil in a deep pot or frying pan. Aim for a temperature of 350°F (175°C). You need enough oil to fully cover the chicken pieces. After marinating, take the chicken out of the buttermilk. Let the extra buttermilk drip off. Coat each piece in the flour mixture, shaking off the excess. Carefully place the coated chicken into the hot oil. Fry in batches for about 4 to 5 minutes. You want them golden brown and crispy. Use a slotted spoon to remove the chicken and let it drain on paper towels. While the chicken fries, it's time to make the sauce. In a small saucepan, combine a quarter cup of gochujang, two tablespoons of soy sauce, and two tablespoons of honey. Add one tablespoon of sesame oil, one teaspoon of minced garlic, and one teaspoon of minced ginger. Pour in one tablespoon of rice vinegar. Heat this over medium heat. Stir constantly until it bubbles and thickens slightly. Once the chicken is crispy and the sauce is ready, it’s time to combine them. In a large mixing bowl, toss the fried chicken with the sauce. Make sure every piece is coated well. Now, plate the chicken and garnish it with sesame seeds and chopped green onions. Enjoy your Crispy Korean Popcorn Chicken! To get that perfect crunch, use a mix of flour and cornstarch. The cornstarch makes the coating light and crispy. Use a baking powder to add some lift as it fries. Make sure your oil is hot enough, around 350°F (175°C). Fry in small batches so each piece cooks evenly. Don’t overcrowd the pan; this keeps the oil temperature steady. Choose an oil with a high smoke point. Vegetable oil works well because it heats evenly. You can also use canola or peanut oil. These oils won’t change the flavor and help your chicken get that golden brown look. Marinate your chicken for at least 30 minutes. This makes the chicken juicy and adds flavor. If you have time, letting it sit for up to 2 hours is even better. The buttermilk helps tenderize the meat, making it more delicious. Pro Tips Marinate Longer for Flavor: For even more flavorful chicken, consider marinating for 1-2 hours or overnight in the refrigerator. Maintain Oil Temperature: Use a thermometer to keep the oil temperature consistent. If the oil is too hot, the chicken will burn; if too cool, it will absorb excess oil and become greasy. Double Dredge for Extra Crispiness: For an extra crunchy texture, dip the coated chicken back into the buttermilk and then back into the flour mixture before frying. Customize Your Sauce: Feel free to adjust the ingredients in the sauce to suit your taste, adding more honey for sweetness or more gochujang for spice. {{image_2}} If you love heat, try adding more cayenne pepper. It adds a punch to the crispy chicken. You can also mix in some sliced fresh chili peppers. This gives a spicy kick and a nice color. Adjust the sauce by adding more gochujang. Start with one extra tablespoon and taste as you go. The heat can really make this dish pop! Want to mix it up? Experiment with different sauces! A sweet and sour sauce works well. Just use equal parts of honey and vinegar. You can also try a sesame garlic sauce. Mix soy sauce, minced garlic, and sesame oil for a tasty twist. Whatever sauce you pick, it should balance sweetness and saltiness. Your options are endless! Looking for a vegetarian option? Substitute chicken with tofu. Use firm tofu for the best results. Press it to remove excess water before cutting it into bite-sized pieces. Marinate it like chicken to soak in flavor. Follow the same breading and frying steps. You’ll end up with crispy tofu that’s just as delicious as the chicken! To store leftover crispy Korean popcorn chicken, let it cool first. Place the chicken in an airtight container. Make sure to cover it tightly. Store it in the fridge for up to three days. This helps keep the chicken fresh and tasty. When you are ready to eat, reheating is key. Preheat your oven to 375°F (190°C). Spread the chicken on a baking sheet in a single layer. Bake for about 10-15 minutes, or until it is hot and crispy again. You can also use an air fryer for the same time to keep it crunchy. If you want to save some for later, freezing works great. Place cooled chicken in a freezer-safe bag. Remove as much air as possible and seal it. Freeze for up to three months. When you are ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy the flavor again! Yes, you can use chicken breast instead of thighs. The breast will be leaner. It cooks faster, so watch it closely. You can still follow the same marinade and breading steps. Just ensure the chicken is cooked through, reaching 165°F (75°C). To make this dish gluten-free, swap the all-purpose flour with a gluten-free blend. Also, check the cornstarch brand to ensure it’s gluten-free. For the sauce, use a gluten-free soy sauce. This way, you keep all the tasty flavors without gluten. Crispy Korean popcorn chicken pairs well with several sides. Here are some ideas: - Steamed rice or fried rice - Kimchi for a spicy kick - Fresh veggies like cucumber or carrots - A simple salad with sesame dressing These sides will add color and taste to your meal. To tone down the heat in the sauce, reduce the gochujang. Start with 2 tablespoons instead of 1/4 cup. You can also add more honey to sweeten it up. Another option is to mix in some regular chili sauce for flavor without too much heat. This keeps the dish enjoyable for everyone. We covered key ingredients for Crispy Korean Popcorn Chicken, from chicken to sauce. You learned step-by-step instructions for marinating, frying, and coating. I shared useful tips to get that perfect crisp, along with variations to spice it up or switch to tofu. Lastly, you now know how to store leftovers and reheat them. Enjoy experimenting with this dish. Your kitchen adventures are just beginning!

Crispy Korean Popcorn Chicken

Deliciously crispy popcorn chicken coated in a spicy Korean sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Korean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt
  • 0.25 teaspoon cayenne pepper (optional, for heat)
  • 1 cup buttermilk (or regular milk)
  • as needed cup vegetable oil for frying
  • 0.25 cup gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon rice vinegar
  • as needed tablespoons sesame seeds for garnish
  • as needed tablespoons chopped green onions for garnish

Instructions
 

  • In a bowl, combine the chicken pieces with buttermilk. Let it marinate for at least 30 minutes to tenderize and infuse flavor.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
  • Heat vegetable oil in a deep pot or frying pan over medium-high heat until it reaches 350°F (175°C). Ensure there is enough oil to fully submerge the chicken pieces.
  • Take marinated chicken pieces from the buttermilk, letting excess drip off, and coat them well in the flour mixture. Shake off any excess flour.
  • Carefully place the coated chicken pieces into the hot oil in batches, not overcrowding the pan. Fry each batch for about 4-5 minutes or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
  • In a small saucepan over medium heat, combine gochujang, soy sauce, honey, sesame oil, minced garlic, minced ginger, and rice vinegar. Heat until the mixture bubbles and thickens slightly, stirring constantly. Remove from heat.
  • In a large mixing bowl, toss the crispy fried chicken with the Korean sauce until well coated.
  • Plate the chicken and garnish with sesame seeds and chopped green onions.

Notes

Adjust the cayenne pepper for desired heat level.
Keyword fried chicken, Korean cuisine, popcorn chicken