Crispy Korean Popcorn Chicken

Crispy Korean Popcorn Chicken That’ll Make You Forget Takeout

I still remember the first time I tried Korean fried chicken at a little spot in my neighborhood. One bite of that impossibly crispy, sweet-spicy coating and I was completely hooked. But here’s the thing – I’m not always up for making a whole batch of wings, and sometimes you just want something you can pop in your mouth while binge-watching your favorite show. That’s how I fell in love with this bite-sized version.

This Korean popcorn chicken recipe has become my go-to when I’m craving those bold Korean flavors but want something easier to eat and quicker to make. The chicken comes out incredibly crispy on the outside with tender, juicy meat inside, all coated in this addictive sweet and spicy glaze that’ll have you licking your fingers. I’ve made this dish probably fifty times now, and I’ve learned all the little tricks that make the difference between good crispy Korean popcorn chicken and absolutely irresistible crispy Korean popcorn chicken.

Why You’ll Love This Crispy Korean Popcorn Chicken

Let me tell you what makes this Korean popcorn chicken recipe special. First, the double-frying technique creates this shatteringly crisp exterior that stays crunchy even after you toss it in the sauce. I learned this the hard way after my first few attempts came out soggy – turns out there’s a science to getting that perfect Korean fried chicken texture.

The flavor combination is what really gets me though. You’ve got that classic Korean sweet-spicy balance with gochujang providing the heat, soy sauce for umami depth, and just enough sweetness to make everything sing together. It’s not overwhelmingly spicy, but there’s definitely a kick that builds as you eat.

And honestly? This is so much better than takeout. You control the spice level, the chicken is always fresh and hot, and you can make it exactly how your family likes it. Plus, it’s ready in about 30 minutes from start to finish.

What You’ll Need

For the Chicken:

• 2 lbs boneless chicken thighs or breasts – I actually prefer thighs because they stay juicier, but breasts work great too
• 1 cup buttermilk – This is your secret weapon for tender chicken
• 1 cup all-purpose flour
• 1/2 cup cornstarch – This is what gives you that extra crispy texture
• 1 tablespoon garlic powder
• 1 tablespoon ginger powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying – You’ll need enough for deep frying, about 6 cups

For the Korean Glaze:

• 3 tablespoons gochujang – Find this in the Asian aisle; it’s a Korean chili paste that’s absolutely essential
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, chopped
• 1 tablespoon sesame seeds

Let’s Make It

Prep the Chicken

Start by cutting your chicken into bite-sized pieces – think popcorn-sized, about 1-inch chunks. I’ve found that keeping them relatively uniform helps them cook evenly. Toss the chicken pieces in the buttermilk and let them sit for at least 15 minutes. If you have more time, even 30 minutes is better. The buttermilk not only tenderizes the meat but also helps the coating stick beautifully.

While the chicken is marinating, mix together your flour, cornstarch, garlic powder, ginger powder, salt, and pepper in a large bowl. The cornstarch is really the key here – it creates those super crispy, almost glass-like edges that Korean fried chicken is famous for.

Make the Glaze

In a small saucepan, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat this over medium-low heat for about 3-4 minutes, just until it starts to bubble and the flavors meld together. You’ll smell it when it’s ready – that sweet, spicy aroma is incredible. Remove from heat and set aside.

The Double-Fry Method

Here’s where the magic happens. Heat your oil to 325°F in a heavy pot or deep fryer. This lower temperature is crucial for the first fry – we’re cooking the chicken through without browning it too much.

Dredge your buttermilk-soaked chicken pieces in the flour mixture, making sure each piece is well coated. Shake off any excess – you want an even coating, not clumps.

Fry the chicken in batches for about 4-5 minutes. Don’t overcrowd the pot or your oil temperature will drop. The chicken should be cooked through but still pretty pale. Remove and drain on paper towels.

Now increase your oil temperature to 375°F. This is the second fry that creates that incredible crunch. Fry the chicken again for 2-3 minutes until it’s golden brown and seriously crispy. You’ll hear the difference – it sounds crispier.

Bring It All Together

Immediately toss the hot, crispy chicken with the glaze in a large bowl. The heat from the chicken will help the sauce cling and create this beautiful, glossy coating. Sprinkle with chopped green onions and sesame seeds.

Tips from My Kitchen

Oil Temperature Matters: I cannot stress this enough – use a thermometer. Too hot and the outside burns before the inside cooks. Too cool and you get greasy, soggy chicken. I learned this after ruining an entire batch early on.

Don’t Skip the Double Fry: I know it seems like an extra step, but this is what separates restaurant-quality Korean fried chicken from homemade attempts. The first fry cooks it through, the second fry creates that signature crunch.

Gochujang Substitution: If you can’t find gochujang, you can substitute with 2 tablespoons of sriracha mixed with 1 tablespoon of tomato paste and 1 teaspoon of sugar. It’s not exactly the same, but it’ll get you in the ballpark.

Make It Less Spicy: My kids love this dish, so I often make a milder version using only 1-2 tablespoons of gochujang and adding an extra tablespoon of honey.

Serving Suggestions

This Korean popcorn chicken is perfect as an appetizer, but honestly, I often make it as a main dish served over steamed rice with some quick pickled cucumbers on the side. The cool, tangy cucumbers are the perfect contrast to the spicy chicken.

It’s also incredible as party food – just put it out with some toothpicks and watch it disappear. I’ve served this at game day gatherings and birthday parties, and it’s always the first thing to go.

For a complete Korean-inspired meal, serve it alongside some kimchi fried rice and maybe some simple steamed vegetables. The combination is absolutely delicious.

How to Store and Reheat

Leftover crispy Korean popcorn chicken will keep in the refrigerator for up to 3 days, but let’s be honest – there are rarely leftovers. If you do have some, the best way to reheat it is in a 400°F oven for about 5-7 minutes. This helps restore some of that crispiness that makes this dish so special.

You can also reheat it in an air fryer at 375°F for about 3-4 minutes. The microwave will work in a pinch, but you’ll lose that amazing crispy texture.

The thing about this recipe is that once you make it, you’ll understand why Korean fried chicken has such a devoted following. That perfect balance of crispy texture and bold flavors is completely addictive. I’ve had friends text me asking for the recipe after trying it at dinner parties, and now several of them make it regularly for their families too.

The best part is watching people’s faces when they take that first bite – the surprise at how incredibly crispy it is, followed by that little kick of heat, and then they’re immediately reaching for another piece. That’s when you know you’ve nailed it.

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