Description
Korean Popcorn Chicken is a crunchy, juicy, and flavorful bite-sized fried chicken snack featuring a crispy golden crust and a savory marinade with garlic, soy sauce, and a hint of sweetness. This quick and easy recipe brings the bold and addictive flavors of Korean street food into your kitchen, perfect for sharing as an appetizer or snack.
Ingredients
Scale
Main Ingredients
- 1 lb chicken thigh meat, cut into 1 to 1.5-inch bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 teaspoon sugar or honey
- 1/2 teaspoon chili powder or 1 tablespoon gochujang (adjust to taste)
- 1/2 cup potato starch or cornstarch
- Vegetable oil, for frying
For Garnish and Finishing
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Optional Sauce
- 1 tablespoon soy sauce
- 1 teaspoon honey or sugar
- 1 clove garlic, minced
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces, about 1 to 1.5 inches, to ensure even cooking and easy eating.
- Marinate for Flavor: In a bowl, mix minced garlic, grated ginger, soy sauce, sugar or honey, and chili powder or gochujang. Toss the chicken pieces in this marinade and let them rest for 20-30 minutes to fully absorb the flavors.
- Coat the Chicken: After marinating, pat the chicken pieces dry with paper towels to remove excess moisture. Generously coat each piece with potato starch or cornstarch, ensuring an even layer for maximum crispiness.
- Fry to Perfection: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in batches for 4-5 minutes, until the exterior is golden brown and crispy but the inside remains juicy and tender. Use a slotted spoon to remove and drain the excess oil on paper towels.
- Toss in Sauce or Seasoning: For extra flavor, toss the fried chicken in a sauce made by combining soy sauce, minced garlic, and a touch of honey or sugar. Alternatively, simply season with salt and pepper. Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
- Pat dry the chicken thoroughly before coating to achieve maximum crispiness.
- Consider using the double-fry method: first fry at a lower temperature to cook through, then fry again at a higher temperature to enhance crunch.
- Maintain consistent oil temperature around 350°F (175°C) to avoid greasy or undercooked chicken.
- Use chicken thigh meat for juiciness and tenderness.
- Do not overcrowd the frying pan; fry in small batches to keep the oil temperature stable.
- For a gluten-free version, use tamari instead of regular soy sauce and stick to potato starch.
- Reheat leftovers in an oven or air fryer at 350°F (175°C) for 5-7 minutes to maintain crispiness.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: Korean popcorn chicken, Korean fried chicken, crispy chicken bites, Korean snack, Korean appetizer, gluten-free fried chicken