Korean Popcorn Chicken
Crispy Korean-style chicken bites tossed in a sweet and spicy gochujang sauce
Crispy Korean popcorn chicken with a sticky, sweet-spicy gochujang glaze that delivers authentic Korean fried chicken flavor in bite-sized pieces.
Equipment
Ingredients
Chicken
boneless, skinless chicken thighs (cut into bite-sized pieces)
500 g
egg
1 piece
paprika
1.5 tsp
onion powder
2 tsp
salt
1 tsp
cornstarch
0.25 cup
garlic powder
1.5 tsp
corn flour
2 tbsp
black pepper
1.5 tsp
Sauce
butter
4 tbsp
gochujang
3 tsp
garlic cloves (minced)
2 clove
soy sauce
1 tbsp
ketchup
3 tbsp
honey
1 tbsp
rice vinegar
2 tsp
light brown sugar
2 tbsp
Instructions
Prepare chicken coating
Mix chicken with egg and seasonings, then coat with cornstarch and corn flour.
Cook chicken until crispy
Air fry or deep fry the coated chicken until golden and crispy.
Prepare Korean sauce
Melt butter, add garlic, then combine all sauce ingredients and cook until thickened.
Coat chicken with sauce
Add crispy chicken to the sauce and toss until every piece is coated.
Serve immediately
Serve right away over rice while the chicken is still crispy.
Original recipe
Storage
Best enjoyed fresh. Reheating in air fryer maintains crispiness better than microwave
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.