Fun & Crispy Korean Popcorn Chicken Recipe for Game Night
Sizzling and irresistibly crispy Korean popcorn chicken brings street food magic right to your kitchen.
These bite-sized nuggets pack an explosion of flavor that tingles every taste bud.
Marinated in a bold blend of seasonings, each piece promises a delightful crunch that keeps you coming back for more.
The secret lies in the perfect coating and quick frying technique that seals in juiciness.
Spicy, sweet, and utterly addictive, this dish turns an ordinary meal into a culinary adventure.
Serve these golden morsels at your next gathering, and watch them disappear in minutes.
Get ready to become the star of any meal with this unbeatable Korean popcorn chicken recipe.
How to Fry Up Korean Popcorn Chicken at Home
Chicken Preparation Small tender morsels of chicken breast are the foundation of this mouthwatering dish. Cut the meat into bite-sized pieces that will crisp up beautifully and create perfect pop-in-your-mouth bites.
Flavor Base A magical blend of dry seasonings will transform ordinary chicken into a Korean street food sensation. Mix your dry ingredients to create a fragrant coating that promises incredible taste and crunch.
Seasoning Technique Infuse the chicken with initial flavor by blending a portion of the dry mix with water. This technique helps the seasonings penetrate deeper into the meat, ensuring every morsel is packed with deliciousness.
Coating Process Carefully roll each chicken piece in the remaining dry mixture, ensuring a complete and even coverage. Work in small batches to guarantee each piece is perfectly dressed for its crispy adventure.
Frying Magic Heat your pan to the perfect temperature and create golden, crispy treasures. Fry the coated chicken pieces in batches, allowing each piece to develop a beautiful, crunchy exterior without overcrowding the pan.
Sauce Transformation Whisk together gochujang, ketchup, and sesame oil to create a vibrant, glossy sauce that will elevate the chicken from delicious to extraordinary. The sauce should be smooth and bursting with complex flavors.
Final Touch Gently toss the hot, crispy chicken in the spicy sauce, ensuring every piece is generously coated. Sprinkle with sesame seeds for a final flourish of texture and visual appeal before serving your irresistible Korean popcorn chicken.
Flavor Variations for Korean Popcorn Chicken
Double-dip your chicken pieces for an extra crunchy exterior that locks in moisture and delivers a satisfying crunch with every bite.
Adjust the gochujang sauce intensity by adding more or less paste – perfect for those who love mild or fiery flavors without compromising the authentic Korean taste.
Use a wooden chopstick or wooden spoon to test oil heat – when small bubbles form around the tip, your pan is ready for perfect golden-brown chicken pieces.
Store unused popcorn chicken in an airtight container and reheat in an air fryer or oven to maintain crispiness, avoiding soggy reheated chicken that loses its delightful texture.
Experiment with green onions, chopped cilantro, or a sprinkle of furikake to add an extra layer of flavor and visual appeal to your Korean popcorn chicken masterpiece.
Serving Styles for Korean Popcorn Chicken
Spicy Snack Platter: Create a vibrant appetizer spread by arranging the Korean popcorn chicken alongside crisp cucumber slices, pickled radishes, and a small dish of extra gochujang sauce for dipping.
Party Crowd-Pleaser: Serve these bite-sized morsels in mini paper cones or small wooden boats at gatherings, making them perfect for casual get-togethers, game nights, or movie marathons with friends.
Rice Bowl Companion: Transform the popcorn chicken into a hearty meal by nestling the crispy pieces over steamed white rice, drizzling with extra sauce, and garnishing with chopped green onions and a soft-boiled egg.
Quick Lunch Box Delight: Pack these cooled chicken bites in a compartmentalized lunch container with a small sauce container, adding some fresh vegetable sticks for a balanced and exciting midday meal.
Plan, Store, and Reheat Korean Popcorn Chicken
Quick Batch Prep: Make double the recipe and store extra chicken in airtight containers for easy weeknight meals or packed lunches within 3-4 days.
Freezer-Friendly Option: Carefully wrap cooked chicken pieces in freezer-safe bags, removing excess air to prevent freezer burn. Freeze up to 2 months for future quick reheating.
Crispy Reheat Technique: Revive refrigerated chicken by warming in an air fryer or oven at 375°F for 5-7 minutes, which restores original crispiness better than microwave heating.
Smart Sauce Storage: Keep gochujang sauce separately in a sealed container in the refrigerator for up to one week, allowing flexible meal planning and quick sauce touch-ups when needed.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 400 kcal
Servings: 5
Ingredients for Crispy Korean Popcorn Chicken Fun
For Chicken Base:
Chicken Breast: Lean protein that creates tender, juicy bites with perfect texture for crispy popcorn chicken.
Flour, Cornstarch: Combines to form an ultra-crispy, light coating that locks in moisture and creates golden crunch.
White Pepper, Salt, Garlic Powder, Chicken Stock Powder: Builds complex layers of savory flavor that enhance the chicken's natural taste.
Water: Helps create a smooth, clingy batter that ensures perfect seasoning coverage.
For Frying:
Cooking Oil: Essential for achieving deep-golden, crispy exterior with even heat distribution.
For Gochujang Sauce:
Gochujang Paste: Korean fermented chili paste that delivers bold, spicy-sweet punch with deep umami complexity.
Ketchup: Adds tangy sweetness and smooth consistency to balance the heat of gochujang.
Sesame Oil: Introduces rich, nutty undertones that amplify the sauce's authentic Korean flavor profile.
Garnish:
Sesame Seeds: Provides delightful nutty crunch and visual appeal, traditional Korean finishing touch.
Korean Popcorn Chicken Tools and Essentials
Cutting Board: Sturdy surface for safely chopping chicken into bite-sized pieces.
Sharp Knife: Essential for precise and clean chicken cuts.
Medium Mixing Bowls: Needed for combining dry ingredients and sauce mixture.
Large Frying Pan: Perfect for evenly frying chicken pieces with consistent heat.
Cooling Rack: Helps drain excess oil and keeps chicken crispy after frying.
Tongs or Spatula: Great for turning and handling chicken during cooking.
Measuring Cups and Spoons: Ensures accurate ingredient measurements.
Delicious Korean popcorn chicken delivers crispy, spicy flavor with a perfect balance of textures. Crunchy coating and tender meat make this dish a crowd-pleasing snack you’ll crave again and again.
Ingredients
Scale
1 lb (453 g) chicken breast
1 cup all-purpose flour
¼ cup (30 g) cornstarch
1.5 tbsps salt
1 tsp white pepper
1 tsp garlic powder
1 tsp chicken stock powder
2 tbsps water
Cooking oil
¼ cup (60 g) gochujang paste
½ cup ketchup
1 tbsp sesame oil
Sesame seeds for garnish
Instructions
Preparation: Slice chicken breast into uniform, bite-sized morsels, ensuring consistent sizing for even cooking and optimal texture.
Coating Creation: Blend dry ingredients thoroughly in a mixing bowl, generating a seasoned mixture that will provide a crisp, flavorful exterior for the chicken.
Marination and Dredging: Whisk a portion of dry mixture with water to create a light marinade, then coat chicken pieces before dredging in the remaining seasoned mixture, pressing gently to ensure complete coverage.
Frying Process: Heat a large skillet over medium temperature, placing chicken pieces with adequate spacing to prevent steaming and promote a golden-brown, crispy exterior. Rotate pieces every 2-3 minutes to achieve uniform cooking.
Draining and Resting: Transfer fried chicken to a wire cooling rack positioned over a baking sheet, allowing excess oil to drain and maintaining the desired crispness.
Sauce Preparation: Whisk gochujang paste, ketchup, and sesame oil in a mixing bowl until smooth, creating a vibrant Korean-style sauce with complex flavor profile.
Finishing Touch: Gently toss crispy chicken in the prepared sauce, ensuring complete coating, then garnish with toasted sesame seeds for added visual appeal and nutty complexity before serving.
Notes
Precise Chicken Cutting: Uniform 1-inch pieces ensure even cooking and consistent texture, preventing undercooked or overcooked sections.
Spice Distribution Technique: Thoroughly blend dry ingredients to eliminate clumping and guarantee balanced flavor in every bite.
Batch Frying Strategy: Cook chicken in small quantities to maintain oil temperature and achieve maximum crispiness without overcrowding the pan.
Sauce Coating Method: Gently toss chicken in sauce immediately after frying to lock in crispness while maximizing flavor absorption.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.