Description
Korean Popcorn Chicken is a flavorful and crispy fried chicken dish infused with Korean spices like gochugaru and gochujang. Marinated in garlic and soy sauce, coated in a light rice flour batter, then deep-fried to golden perfection and tossed or served with a spicy-sweet sauce, this recipe offers an irresistible combination of crunchy texture and bold Korean flavors. It makes a perfect appetizer or snack for gatherings.
Ingredients
Marinade
- 1½ lbs skinless boneless chicken breasts, cut into 1 inch nuggets
- 1 tsp garlic powder
- 2 tbsp low sodium soy sauce
- 1 tsp mirin
- ½ tsp salt
- ¼ tsp pepper
Batter
- ½ cup rice flour
- ½ tsp baking powder
- 2 tsp gochugaru (Korean red chili flakes)
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp water
Frying
- Frying oil (for deep frying, about 1-2 inches depth)
Sauce
- 2 tbsp gochujang (Korean chili paste)
- ½ tbsp honey
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
- ¼ cup low sodium chicken broth
- ⅛ tsp salt
- ⅛ tsp pepper
Garnish
- Sesame seeds
- Green onion (sliced)
Instructions
- Marinate the chicken: In a large bowl, whisk together garlic powder, 2 tablespoons soy sauce, mirin, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken nuggets and toss to coat evenly. Cover and let it marinate for at least 30 minutes, or up to overnight in the refrigerator to maximize flavor penetration.
- Prepare the batter: In a separate bowl, combine rice flour, baking powder, gochugaru, ½ teaspoon salt, and ¼ teaspoon pepper. Gradually drizzle in 2 tablespoons of water while whisking with a fork to break down any large clumps, creating a mixture that resembles sand with small beads.
- Coat the chicken: Set up a large plate or baking sheet to hold the dredged chicken. One by one, lift each chicken nugget from the marinade, allowing excess liquid to drip off, then press it into the rice flour mixture to coat lightly but thoroughly. Place the coated pieces onto the plate or baking sheet. Repeat until all nuggets are coated.
- Deep fry the chicken: Pour 1 to 2 inches of frying oil into a heavy-bottomed pot and heat it to 350°F (175°C). Fry the chicken nuggets in batches, avoiding overcrowding the pot, for 3 to 4 minutes until they are deeply golden brown and reach an internal temperature of 155°F (68°C). Adjust the heat as necessary to maintain the oil temperature between 310°F and 350°F. Once fried, transfer the chicken to a wire rack set over a paper towel-lined baking sheet to drain excess oil and rest.
- Make the sauce: In a skillet, combine gochujang, honey, soy sauce, sesame oil, chicken broth, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Heat over medium-high and bring to a simmer, stirring frequently. Cook for 2 to 3 minutes until the sauce thickens slightly and develops a rich, dark red color.
- Serve: You can either serve the Korean Popcorn Chicken with the sauce on the side for dipping or toss the fried chicken nuggets directly in the sauce to coat. Garnish with sesame seeds and sliced green onions for a fresh and nutty finish.
Notes
- Marinating the chicken overnight enhances the flavor but 30 minutes is sufficient if you're short on time.
- Maintain the oil temperature between 310°F and 350°F for optimal crispiness and to avoid greasy chicken.
- If you don’t have mirin, a splash of rice vinegar with a pinch of sugar can be substituted.
- Rice flour gives a lighter and crispier coating than regular wheat flour, but you can substitute with cornstarch if needed.
- Be careful when frying in batches; overcrowding lowers oil temperature and results in soggy chicken.
- Leftover chicken can be reheated in a 350°F oven on a wire rack to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
