Oh my goodness, let me tell you about my love for this Korean popcorn chicken recipe! It’s crispy, it’s flavorful, and it’s just downright addictive. The moment you take a bite, the crunchiness of the coating gives way to tender, juicy chicken, and the spices—wow! They really bring it to life. I absolutely adore how the gochujang adds that perfect kick of heat, balanced beautifully by the sweetness of honey. You can easily whip this up at home, and trust me, your family and friends will be begging for more. It’s perfect for snacking, game days, or any time you want to impress! So, let’s dive into making this delicious Korean popcorn chicken together!
Ingredients for Korean Popcorn Chicken Recipe
To make this delicious Korean popcorn chicken, you’ll need a few simple ingredients that pack a punch of flavor! Here’s what you’ll gather:
- 1 lb chicken breast, diced into bite-sized pieces
- 1 cup all-purpose flour for that crispy coating
- 1/2 cup cornstarch to enhance the crunch
- 1 egg, beaten for coating
- 1 cup buttermilk for marinating
- 1 tsp garlic powder for a savory kick
- 1 tsp onion powder to deepen the flavor
- 1 tsp paprika for a touch of warmth
- 1/2 tsp salt to taste
- 1/2 tsp black pepper for a bit of spice
- Oil for frying (choose your favorite!)
- 1/4 cup gochujang (Korean chili paste) for that signature heat
- 2 tbsp honey to balance the spice
- 1 tbsp soy sauce for umami goodness
- 1 tsp sesame oil for a nutty aroma
- Sesame seeds for garnish
Gather these ingredients, and you’re well on your way to making a mouthwatering dish that everyone will love!
How to Prepare Korean Popcorn Chicken
Now, let’s get down to the nitty-gritty of preparing this scrumptious Korean popcorn chicken! Trust me, once you get the hang of these steps, you’ll be whipping this up like a pro in no time.
Marinating the Chicken
First things first, we need to marinate our chicken! In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Toss in your diced chicken and make sure it’s well-coated. Cover the bowl and let it marinate in the fridge for at least an hour. This step is crucial for infusing all that incredible flavor into the chicken!
Coating the Chicken
Once your chicken has soaked up all those tasty flavors, it’s time to coat it! In a separate bowl, mix together the flour and cornstarch. Dip each piece of marinated chicken into the beaten egg, allowing any excess to drip off, and then coat it thoroughly with the flour mixture. This double-coating method is the secret to achieving that irresistible crunch!
Frying the Chicken
Heat oil in a deep fryer or a large pot to about 350°F (175°C). Fry the chicken in small batches to avoid overcrowding—this helps it cook evenly and stay crispy. Fry each batch for about 5-7 minutes, or until golden brown and cooked through. Make sure to use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain any excess oil. Safety tip: be careful of hot oil splatters!
Preparing the Sauce
While the chicken is frying, let’s whip up that delicious sauce! In a small bowl, mix together the gochujang, honey, soy sauce, and sesame oil. Taste it and adjust the spice level by adding more gochujang if you like it hotter, or a bit more honey for sweetness. This sauce is the cherry on top of your crispy chicken!
Tossing and Serving
Now for the best part—tossing! Once your chicken is fried and crispy, place it in a large bowl and pour the gochujang sauce over it. Toss gently until every piece is well-coated. For the ultimate crispy experience, serve immediately, garnished with sesame seeds. Your guests won’t be able to resist diving in!
Tips for Success
To make sure your Korean popcorn chicken comes out perfectly every time, here are some of my favorite tips! First, don’t skip the marinating step; it really makes a difference in flavor and tenderness. If you want to spice things up, feel free to adjust the amount of gochujang to suit your taste. Also, I recommend serving it with pickled radish on the side for that classic Korean touch—it adds a delightful crunch and balances the spice! And remember, the chicken is best enjoyed fresh and hot, so try to serve it right after tossing in the sauce for that unbeatable crispy texture!
Nutritional Information Disclaimer
Please note that nutrition information can vary based on the specific ingredients and brands you choose. While I strive to provide accurate details, the nutritional values listed are estimates and may not be precise. Always check your ingredients for the most accurate nutritional information.
FAQ About Korean Popcorn Chicken Recipe
Can I use other meats?
Absolutely! While chicken is the star of this Korean popcorn chicken recipe, you can easily swap it out for other proteins. Shrimp works wonderfully and cooks up quickly, giving you that crispy goodness. If you’re looking for a vegetarian option, try using tofu! Just make sure to press the tofu to remove excess moisture before marinating for the best texture.
How can I make it less spicy?
If you’re not a fan of too much heat, don’t worry! You can easily adjust the spice level in this recipe. Start by using less gochujang in the sauce, or try mixing in some ketchup for a milder flavor. You can also add extra honey to balance out the spice. Just keep tasting until you find that perfect level of heat that suits your palate!
What to serve with Korean popcorn chicken?
This crunchy delight pairs beautifully with a variety of side dishes! For a classic touch, serve it alongside pickled radish or a simple cucumber salad to add a refreshing crunch. You could also whip up some steamed rice or even a spicy kimchi for a more traditional Korean meal. Trust me, these sides will complement the flavors perfectly!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy weeknights!
- Flavor-packed with the perfect balance of spice and sweetness.
- Crispy texture that’s simply irresistible.
- Family-friendly; everyone will love this tasty treat.
- Perfect for sharing at parties or game days.
- Customizable spice levels to suit every palate.
Korean Popcorn Chicken Recipe: 5 Irresistible Crunchy Tips
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This is a crispy and flavorful Korean popcorn chicken recipe that you can easily make at home.
Ingredients
- 1 lb chicken breast, diced
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Sesame seeds for garnish
Instructions
- Marinate chicken in buttermilk, garlic powder, onion powder, paprika, salt, and pepper for at least 1 hour.
- In a bowl, mix flour and cornstarch.
- Dip marinated chicken into the egg, then coat with the flour mixture.
- Heat oil in a deep fryer or large pot to 350°F.
- Fry chicken in batches until golden brown and cooked through, about 5-7 minutes.
- In a separate bowl, mix gochujang, honey, soy sauce, and sesame oil.
- Toss fried chicken in the sauce until well coated.
- Garnish with sesame seeds before serving.
Notes
- Adjust the spice level by adding more or less gochujang.
- Serve immediately for the best texture.
- Pair with pickled radish for a traditional touch.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: korean popcorn chicken recipe
