Korean Style Popcorn Chicken
Korean style popcorn chicken recipe. It's a type of Korean fried chicken! It's crunchy and coated with sticky, sweet, tangy and spicy sauce! A perfect crowd pleaser!
Korean style popcorn chicken recipe. It's a type of Korean fried chicken! It's crunchy and coated with sticky, sweet, tangy and spicy sauce! A perfect crowd pleaser!
- 1 tbsp soy sauce
- 2 tbsp honey
- 1/4 tsp ground black pepper
- 1/2 tsp fine sea salt
- 2 tsp sesame oil
- 2 tbsp dark brown sugar
- 1/2 tsp minced garlic
- some cooking oil ( i used rice bran oil)
- 500 g chicken thigh fillets ((18 ounces) rinsed under cold water, cut into bite sized pieces, or breast f
- 150 g fresh korean rice cake ((5.3 ounces) cut in half (if you’re not using fresh rice cakes, separate and
- 1 tbsp rice wine
- 2 tsp ginger powder
- 1 cup potato starch or corn starch
- 5 tbsp tomato sauce ((ketchup))
- 1 1/2 tbsp gochujang ((korean chilli paste))
- crushed nuts or seeds ((e.g. walnut peanut, pistachio, sunflower seeds and sesame seeds, etc.))
- finely chopped green onion (– if you want the nic
- Carbohydrate 20.5825298656605 g
- Cholesterol 0 mg
- Fat 3.24741795197823 g
- Fiber 1.48021439920872 g
- Protein 2.31374408242101 g
- Saturated Fat 0.473246705435764 g
- Serving Size 1 1 Serving (328g)
- Sodium 396.148807030475 mg
- Sugar 19.1023154664518 g
- Trans Fat 0.231463511552982 g
- Calories 117 calories
Step-by-step
- Place chicken pieces into a large mixing bowl.
- Add the rice wine, ginger powder, salt, and ground black pepper and mix them well.
- Cover the bowl with plastic wrap and marinate the chicken for 30 mins in the fridge.
- Coat each chicken piece with the starch powder thoroughly. (It’s best doing this in 4 to 5 batches so that they are well covered with the starch powder).
- Pour some cooking oil into a deep saucepan/wok and heat until it reaches 175 C/ 347 F (or boiling).
- Deep fry the rice cakes in batches until the outer layer turns crispy (under 30 seconds to avoid possible rice cake explosion). Take them out and set aside onto kitchen paper to absorb any excess oil. Repeat this with the remaining rice cakes.
- Deep fry the battered chicken pieces in batches until golden and cooked through (2 to 3 mins). Take them out and set aside onto kitchen paper to absorb any excess oil. Repeat this with the remaining chicken. (Don’t put too much chicken in one go as it can lower the oil temperature down).
- To make the chicken extra crunchy, double fry them one more time. Set aside.
- Pour the sauce into a heated skillet.
- Bring it to boil on medium heat until the sauce thickens a little bit (1 to 2 mins). Stir constantly.
- Add the double fried chicken and coat with the sauce quickly and thoroughly.
- Garnish with your choice of toppings (e.g. crushed nuts, seeds and green onion).
- Serve.
My Korean Fried Chicken Adventure: A Recipe for Success (and Deliciousness!)
As a busy working mom, finding time for anything other than work and family feels like a luxury. But one thing I always make time for is good food, especially something that brings the whole family together. This Korean style popcorn chicken recipe has become a staple in our household, and for good reason: it’s delicious, relatively quick, and always a crowd-pleaser.
The first time I made this, I was a bit intimidated. I'd seen videos of perfectly crisp, glistening Korean fried chicken, and I wondered if I could ever replicate that at home. The truth is, it's easier than you think! The secret, I’ve found, lies in a few key steps: a good marinade (the rice wine and ginger powder really add a depth of flavor), a thorough coating in starch powder (I use potato starch, but corn starch works just as well), and a double-frying technique that guarantees extra-crispy results. Don't worry about messing it up; even if it's not perfectly golden brown the first time, the taste more than makes up for it!
The sauce is where this dish truly shines. It's a beautiful balance of sweet, spicy, and tangy – the honey and gochujang (Korean chili paste) are stars here, but the touch of tomato sauce adds a familiar comfort. I often experiment with different types of nuts and seeds for garnish—walnuts, pistachios, sesame seeds—whatever I have on hand. The crunch adds another textural layer that takes it to the next level.
This recipe is fantastic for meal prep. I often make a big batch on the weekend and store it in the fridge for quick and easy lunches or dinners throughout the week. It's also perfect for potlucks, parties, or any gathering where you want to impress your guests. This isn't just any fried chicken; it's an experience. The aroma alone is enough to make your mouth water! The crispiness is out of this world. And it's a total flavor bomb. It's simple, yet elegant, perfect for a casual weeknight dinner or a more elaborate weekend gathering. Give this recipe a try, and I promise you won’t be disappointed.
Beyond the Recipe: Sharing the Joy of Cooking
More than just a recipe, this is a story about sharing food, laughter, and the simple joys of family life. The kitchen is my sanctuary – a place where I can de-stress, create something beautiful, and connect with my loved ones. Cooking for my family is my way of showing them how much I care. The happy faces around the dinner table when the Korean fried chicken is served are my greatest reward. And I love sharing this joy with others. If you make this, tag me on social media so I can see your creations. And if you have any tips, tricks, or modifications you've made to the recipe, I'd love to hear about them. Happy cooking!
Tips and Tricks for Perfect Korean Popcorn Chicken:
