Name: Crispy Korean Popcorn Chicken with Sweet-Spicy Gochujang Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound Chicken Breast (cut into bite-sized pieces); 1 cup All-purpose Flour (can substitute with gluten-free flour); 1/2 cup Cornstarch; 1 teaspoon Garlic Powder (or fresh minced garlic); 1/2 teaspoon White Pepper (or regular black pepper); 1 teaspoon Salt; 1 teaspoon Chicken Stock Powder (or omit if using fresh chicken); 1/2 cup Water (to help bind the coating); 2 cups Cooking Oil (for frying); 1/4 cup Gochujang Paste (or less spicy variant); 2 tablespoons Ketchup (may reduce or omit); 1 tablespoon Sesame Oil; 1 tablespoon Sesame Seeds (for garnish)

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There’s something magical about a dish that transforms a casual dinner into a vibrant feast, and this Spicy Korean Popcorn Chicken with Gochujang Sauce does just that. From the first sizzling bite, you’re welcomed by a delightful crunch and the tender juiciness of chicken, all enveloped in a sweet and spicy glaze that carries a hint of warmth. This recipe is not just quick and easy to prepare, but it also serves as a fantastic crowd-pleaser for family gatherings or cozy nights in—perfect for those of us looking to escape fast food rut. Ready to whisk your taste buds away to Korea? Let’s dive into this delicious adventure!

Why is Korean Popcorn Chicken a Must-Try?

Unforgettable Flavor: The sweet-spicy gochujang sauce adds a burst of flavor that takes this dish to new heights.

Crispy Perfection: Each bite delivers a satisfying crunch, thanks to the expertly crafted coating that keeps the chicken tender and juicy on the inside.

Quick and Easy: In just about 30 minutes, you can create a dish that feels gourmet without the fuss, making it perfect for busy weeknights.

Crowd-Pleaser: Whether you’re hosting friends or cozying up with family, this recipe is sure to impress and satisfy even the pickiest eaters.

Versatile Serving Options: Enjoy it as a snack, appetizer, or main course alongside pickled vegetables or your favorite dipping sauces, for a truly immersive dining experience.

Elevate Your Meals: If you’re looking for more delightful meals, try our Poblano Chicken Tacos or Hot Honey Chicken for more culinary inspiration!

Korean Popcorn Chicken Ingredients

For the Chicken
• Chicken Breast – Main protein source; cut into bite-sized pieces for even cooking.
• All-purpose Flour – Creates the crispy coating; can substitute with gluten-free flour for a gluten-free option.
• Cornstarch – Enhances the crunchiness of the coating.
• Garlic Powder – Adds depth of flavor; substitute with fresh minced garlic if preferred.
• White Pepper – Provides mild heat; regular black pepper can be used if unavailable.
• Salt – Essential for seasoning.
• Chicken Stock Powder – Enhances flavor; can be omitted if using fresh chicken.
• Water – Helps in binding the coating to the chicken.
• Cooking Oil – Used for frying to achieve a crispy texture.

For the Gochujang Sauce
• Gochujang Paste – Key ingredient for the sauce, giving it its signature spicy and sweet flavor; can substitute with a less spicy variant for milder taste.
• Ketchup – Adds sweetness to the sauce; can be reduced or omitted for a more intense flavor.
• Sesame Oil – Imparts a nutty aroma and taste to the sauce.
• Sesame Seeds – For garnish, adds crunch and visual appeal; green onions can also be used as an alternative garnish.

Now that you’re ready with these ingredients, get excited to create a batch of Korean popcorn chicken that will tantalize your taste buds and have everyone asking for more!

Step‑by‑Step Instructions for Korean Popcorn Chicken

Step 1: Prepare Chicken
Begin by cutting the chicken breasts into bite-sized pieces, ensuring they are uniform for even cooking. Place the chicken pieces in a bowl and set them aside while you gather the dry ingredients. This will allow the chicken to rest and absorb the flavors as you prepare the crispy coating.

Step 2: Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour, cornstarch, garlic powder, white pepper, salt, and chicken stock powder. Whisk these together until fully blended, adding a touch of excitement as the aromas waft through your kitchen. This dry mix is essential for achieving the perfect crunch on your Korean popcorn chicken.

Step 3: Coat Chicken
Add the dry mixture to the bowl of chicken pieces, followed by a splash of water. Use your hands or a spoon to coat each piece thoroughly, ensuring they’re evenly covered in the crispy mixture. This step is crucial for that satisfying crunch, so take your time to ensure every bite is a flavor-packed delight.

Step 4: Heat Oil
In a large frying pan or a deep skillet, heat cooking oil over medium heat for about 5 minutes. To test if the oil is ready, drop a small piece of the coated chicken into the pan; it should sizzle immediately. The right temperature ensures your Korean popcorn chicken will fry up crispy and delicious, not greasy.

Step 5: Fry Chicken
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry each batch for about 3-5 minutes, flipping occasionally until they turn golden brown and are beautifully crispy. Once done, transfer the chicken to a cooling rack to drain excess oil, keeping them warm and crisp as you fry the remaining batches.

Step 6: Prepare Gochujang Sauce
While the chicken is frying, whisk together the gochujang paste, ketchup, and sesame oil in a medium bowl until smooth. This sauce will provide a sweet and spicy glaze that perfectly complements the crispy chicken. Set it aside and prepare for the delicious coating that elevates your Korean popcorn chicken to the next level.

Step 7: Combine and Serve
Once all the chicken is fried and golden, toss it in the bowl with the gochujang sauce until every piece is evenly coated. The aroma will be irresistible! Serve your Korean popcorn chicken hot, garnished with sesame seeds for an added crunch and visual appeal. Perfect for sharing with family or savoring solo!

Expert Tips for Korean Popcorn Chicken

Oil Temperature: Make sure the oil is hot enough before frying; if it’s too cool, the chicken will absorb excess oil and become greasy.
Coat Evenly: Ensure each chicken piece is evenly coated in the flour mixture for maximum crunch. Skipping this step can lead to soggy bites.
Batch Frying: Fry the chicken in small batches to avoid overcrowding the pan, which can lower the oil temperature and affect crispiness.
Adjust Spice Levels: If the gochujang paste is too spicy for your taste, balance it with extra ketchup or a drizzle of honey for a milder flavor.
Cool on Racks: After frying, place the chicken on a cooling rack rather than paper towels to maintain crispiness instead of trapping steam.
Serving Suggestions: Pair with pickled vegetables or Korean-style dipping sauces for an authentic and delightful dining experience alongside your Korean popcorn chicken.

Korean Popcorn Chicken Variations

Feel free to get creative with your Korean Popcorn Chicken, allowing the flavors to delight your senses in a new way!

Spice Level: Adjust the gochujang amount for a milder or spicier dish based on your mood. Add a touch of honey for a sweet twist!
Crispy Panko Coating: Swap all-purpose flour for panko breadcrumbs for an even crunchier texture that adds an extra layer of delight. The contrast creates an exciting experience in every bite.
Sweet & Tangy: Mix in a tablespoon of honey or brown sugar to your gochujang sauce for a sweeter glaze that beautifully rounds out the spice. Perfect for those who love a hint of sweetness!
Gluten-Free Twist: Use almond flour or a gluten-free all-purpose blend in place of regular flour. This adaptation ensures everyone can enjoy the crispy goodness without missing out!
Herbaceous Kick: Enhance the flour mixture with dried herbs like thyme or oregano for an unexpected but delightful flavor twist that complements the chicken beautifully.
Asian Fusion: Add a touch of five-spice powder to the coating for a unique flavor kick that bridges culinary traditions. It will infuse a lovely aromatic note into the chicken.
Extra Crunch: Toss in crisped rice flakes or crushed cornflakes with your coating to create a delightful crunch on the outside that’s undeniably addictive.
Umami Boost: Crumble some shiitake mushrooms into the flour mix to enhance the umami flavor, adding depth and richness to your Korean popcorn chicken.

Indulge in these variations, and don’t forget to explore delightful dishes like Pesto Chicken Broccoli or Italian Ground Chicken for more culinary adventures!

Make Ahead Options

Korean Popcorn Chicken is an excellent choice for meal prep, saving you valuable time during busy weeknights! You can prepare the chicken pieces and coat them in the dry mix up to 24 hours in advance; simply refrigerate them in an airtight container to keep them fresh. The gochujang sauce can also be made ahead and stored in the fridge for up to 3 days—just give it a good stir before using. When you’re ready to serve, heat the oil and fry the chicken directly from the fridge for the crispiest result, ensuring your Korean popcorn chicken stays just as delicious and satisfying as when freshly made!

Storage Tips for Korean Popcorn Chicken

Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.

Freezer: Freeze Korean popcorn chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheating: For best results, reheat the chicken in an oven at 375°F (190°C) for about 10-15 minutes to restore its crispy texture. Avoid microwaving, as this can make it soggy.

Airtight Guidance: Always ensure that the container is well-sealed to prevent moisture and preserve the flavor of your delicious Korean popcorn chicken.

What to Serve with Spicy Korean Popcorn Chicken

Create a mouthwatering feast that satisfies all your senses with these perfect pairings.

Crispy Fried Rice: This dish brings comforting textures and subtle flavors, complementing the sweet-spicy chicken perfectly. Try adding peas and carrots for a dash of color!
Korean Pickled Radish: The tangy crunch of this classic side balances the richness of the popcorn chicken, enhancing every bite. It’s a refreshing contrast that keeps your palate lively!
Spicy Kimchi Slaw: A crunchy and zesty slaw adds a fresh twist, with lively spice that echoes the gochujang flavors. It’s not just a side, but a vibrant addition that uplifts the entire meal!
Dipping Sauces: A variety of sauces, like soy sauce and sweet chili sauce, provide additional flair to the dining experience. Experiment with different flavors to find your favorite combination!
Cold Beer or Soju: An ice-cold beverage perfectly pairs with the heat of the chicken. These drinks enhance the overall flavor, making every bite more enjoyable.
Mochi Ice Cream: End your meal on a sweet note with this chewy delight. The creamy fillings in various flavors provide a cool contrast to the spicy chicken, creating a symphony of flavors!
Vegetable Stir-Fry: A colorful medley of stir-fried peppers and broccoli adds crispness and freshness, enhancing the overall nutritional value of your meal. The vibrant veggies brighten up the table!
Steamed Bao Buns: Soft, pillowy buns serve as a delightful vessel to soak up the flavors of the chicken, offering a cozy and satisfying way to enjoy each bite.
Sesame Noodles: These delicate noodles with sesame dressing create a heavenly twirling experience alongside the crunchy chicken, introducing a silky texture to the meal.

Korean Popcorn Chicken Recipe FAQs

What type of chicken should I use for Korean popcorn chicken?
Absolutely! Chicken breast is the best choice for this recipe, as it yields a tender and juicy interior. When cut into bite-sized pieces, it cooks evenly and is easy to coat. If you prefer dark meat, boneless thighs also work wonderfully, bringing rich flavor to the dish.

How should I store leftover Korean popcorn chicken?
For optimal freshness, place leftover Korean popcorn chicken in an airtight container in the refrigerator. It will stay delicious for up to 2 days. When you’re ready to enjoy it again, reheat in the oven at 375°F (190°C) for 10-15 minutes. This method helps restore the crispy texture that we all love!

Can I freeze Korean popcorn chicken?
Yes, you can freeze it! Lay the fried chicken pieces in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag, removing as much air as possible. This will keep your popcorn chicken good for up to 2 months. When ready to eat, simply reheat from frozen in the oven for best results.

What if my chicken isn’t getting crispy?
Very! If you find your chicken is not as crispy as you’d like, check a couple of things. Make sure your oil is hot enough—test it by frying a small piece first. Also, avoid overcrowding the pan; fry in batches to ensure each piece cooks evenly and retains that delightful crunch. Lastly, ensure each chicken piece is thoroughly coated with the dry mixture before frying!

Are there any dietary considerations I should keep in mind?
Definitely! If you or your guests have dietary restrictions, consider replacing all-purpose flour with gluten-free flour for a gluten-free version. Also, keep an eye on the gochujang sauce; it contains gluten and may not be suitable for those with celiac disease. Alternatively, you can choose a gluten-free hot sauce for a similar flavor without the gluten.

What variations can I try with the recipe?
Why not get creative! You can adjust the spice level by using less gochujang or replacing it with a milder chili paste. Incorporate different seasonings into the flour mix like smoked paprika or onion powder for a unique twist. If you’re feeling adventurous, try adding a little grated ginger to the gochujang sauce for an added depth of flavor that’s simply delicious!