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- 1 lb boneless chicken thighs - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 cup buttermilk (or regular milk) - 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) - 1/4 cup gochujang - 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 To make crispy Korean popcorn chicken, gather these key ingredients. You need chicken thighs for juicy bites. Flour and cornstarch create a crispy coating. Buttermilk adds moisture and flavor. Next, mix the spices to give your chicken a kick. Baking powder helps the coating puff up. Garlic and onion powders add depth. Black pepper and salt enhance the taste. Cayenne pepper is optional for extra heat. For the sauce, gochujang is the star. It gives a sweet and spicy flavor. Soy sauce adds umami. Honey brings sweetness, while sesame oil adds richness. Minced garlic and ginger boost the taste. Rice vinegar adds a bit of tang. Lastly, sprinkle sesame seeds and green onions for garnish. These ingredients work together to create a delightful dish. {{ingredient_image_2}} To start, take 1 pound of boneless chicken thighs and cut them into bite-sized pieces. Place these pieces in a medium bowl. Pour in 1 cup of buttermilk. Mix well so all the chicken is coated. Cover the bowl and let it sit in the fridge for 30 minutes. This step makes the chicken tender and flavorful. Next, get a large mixing bowl. In this bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, 1/2 teaspoon of salt, and an optional 1/4 teaspoon of cayenne pepper for heat. Whisk these dry ingredients together until well mixed. This mixture will give your chicken a nice crunch. Now, heat some vegetable oil in a deep pot over medium-high heat. Use a thermometer to check the temperature. You want it to be around 350°F (175°C). Make sure there is enough oil to cover the chicken pieces. While the oil heats, take the marinated chicken out of the fridge. Let any extra buttermilk drip off, then dredge each piece in the flour mixture. Shake off the excess flour. Carefully place the coated chicken into the hot oil in batches. Fry each batch for about 4-5 minutes until they are golden brown and crispy. Use a slotted spoon to remove them, letting the oil drain on paper towels. For the sauce, grab a small saucepan. Combine 1/4 cup of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of sesame oil, 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, and 1 tablespoon of rice vinegar. Heat this mixture over medium heat. Stir it constantly until it bubbles and thickens slightly. Once thickened, remove it from the heat and set it aside. In a large bowl, add your crispy fried chicken. Pour the warm Korean sauce over it. Toss the chicken gently until every piece is well coated in the sauce. This will give your chicken an amazing flavor and a beautiful glaze. To serve, plate the Korean popcorn chicken in a nice mound. You can garnish it with sesame seeds and chopped green onions. This not only adds flavor but also makes it look great. Enjoy your delicious crispy Korean popcorn chicken with some lime wedges on the side for a zesty kick! - Use the right oil temperature. Heat the oil to 350°F (175°C). - Don’t overcrowd the frying pan. This keeps the oil hot and the chicken crispy. Getting that perfect crunch is key. When you heat the oil correctly, the chicken fries quickly. If the oil is too cold, the chicken will soak up oil and get soggy. - Marinate longer for more flavor. Aim for at least 30 minutes. - Experiment with spice levels. Adjust the cayenne pepper to your taste. Marinating the chicken in buttermilk not only adds flavor but also helps it stay juicy. Feel free to add more spices if you like heat. A dash of pepper or even a spicy sauce can make a big difference. - Use garnishes for an appealing look. Sesame seeds and green onions add color. - Serve with lime wedges for added zest. A squeeze of lime brightens the dish. How you serve the chicken matters. A colorful plate is more inviting. Adding lime wedges gives a fresh taste that balances the rich flavors of the sauce. Enjoy your creation! Pro Tips Marination Magic: Allow the chicken to marinate for at least 1 hour for maximum tenderness and flavor absorption. Fry in Batches: Fry the chicken in small batches to maintain the oil temperature, ensuring each piece becomes perfectly crispy. Temperature Check: Use a thermometer to ensure the oil is at 350°F (175°C) for optimal frying; too low will result in greasy chicken. Coating Technique: Double coat the chicken by dipping it back into the buttermilk and then the flour mixture again for extra crunch. {{image_4}} If you love heat, boost your Korean popcorn chicken. Add more cayenne or chili flakes to the flour mix. This will give your chicken an extra kick. Adjust the spice to your taste. You can start with one teaspoon and go up from there. This spicy version is perfect for those who crave bold flavors. Want a lighter take on this dish? Use an air fryer instead of frying in oil. This cuts down on fat and keeps the chicken crispy. Just coat the chicken as usual, then place it in the air fryer. Cook at 400°F (200°C) for about 10-12 minutes. Flip halfway for even cooking. You’ll enjoy the same great taste with less guilt. Switch up the sauce for more variety. Try teriyaki sauce for a sweet twist. You can also use sweet and sour sauce for a tangy kick. Each sauce adds a unique flavor to the chicken. Feel free to mix and match to find your favorite. Experimenting with sauces can make this dish even more fun! To keep your crispy chicken fresh, store it in an airtight container. Let it cool first. Place a paper towel at the bottom to soak up moisture. This helps keep the chicken crispy. You can store it in the fridge for up to three days. When you want to enjoy leftovers, the best way to reheat is in the oven. Preheat the oven to 375°F (190°C). Spread the chicken on a baking sheet. Heat for about 10-15 minutes. This method keeps the outside crispy. You can also use an air fryer for quick reheating. Set it to 350°F (175°C) for 5-7 minutes. Yes, you can freeze the leftovers! Place the cooled chicken in a freezer bag. Remove as much air as possible before sealing. Properly stored, it lasts up to three months in the freezer. When ready to eat, let it thaw in the fridge overnight. Reheat using the oven method to restore the crispiness. You can enjoy Korean popcorn chicken with many tasty sides. Here are some ideas: - Steamed rice: White or brown rice pairs well. - Kimchi: This spicy, fermented dish adds flavor. - Pickled vegetables: They bring a nice crunch and tang. - Coleslaw: A fresh, crunchy side balances the meal. - Dipping sauces: Serve with extra sauce for added flavor. Yes, you can use other cuts of chicken. Here are some options: - Chicken breast: A leaner choice, great for frying. - Chicken wings: They are fun and tasty for snacking. - Chicken tenders: These are easy to coat and fry. You can also try turkey or other poultry. Adjust cooking times as needed. Korean popcorn chicken can be mildly spicy. The spice level depends on the gochujang used. Here are some ways to adjust the heat: - Less cayenne pepper: Skip it for milder chicken. - Add more honey: This can balance the heat well. - Use mild gochujang: Check labels for spice levels. You can always serve extra sauce on the side. Yes, you can make this recipe gluten-free with some swaps. Here are tips: - Gluten-free flour: Use a blend or almond flour for the coating. - Cornstarch: This is already gluten-free and adds crispiness. - Tamari: Replace soy sauce with this gluten-free option. Make sure all other ingredients are gluten-free too. Enjoy your tasty dish! You learned how to make Korean popcorn chicken from scratch. We covered the main ingredients, spices, and the delicious sauce. I shared step-by-step tips to ensure a crispy finish. You can also explore variations based on your taste, like adding spice or using an air fryer. Remember to store your leftovers properly for the next craving. Enjoy this flavorful dish, and don't hesitate to try out new sides or sauces. Happy cooking!

Crispy Korean Popcorn Chicken

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

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 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 cup buttermilk (or regular milk)
  • as needed cup vegetable oil for frying
  • 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
  • to taste sesame seeds and chopped green onions for garnish

Instructions
 

  • In a medium-sized bowl, combine the bite-sized chicken thighs with the buttermilk. Cover and let it marinate in the refrigerator for a minimum of 30 minutes.
  • In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).
  • In a deep pot or heavy frying pan, heat vegetable oil over medium-high heat, aiming for 350°F (175°C).
  • Once marinated, remove the chicken pieces from the buttermilk and coat each piece in the prepared flour mixture.
  • Gently place the coated chicken pieces into the hot oil in batches, frying each batch for about 4-5 minutes until golden brown and crispy.
  • In a small saucepan, combine gochujang, soy sauce, honey, sesame oil, minced garlic, minced ginger, and rice vinegar. Heat over medium heat until it bubbles and thickens slightly.
  • In a large bowl, add the crispy fried chicken and pour the warm Korean sauce over. Toss gently until all pieces are well coated.
  • Plate the Korean popcorn chicken and garnish with sesame seeds and chopped green onions.

Notes

Serve with lime wedges and extra sauce for dipping.
Keyword fried chicken, Korean cuisine, popcorn chicken