Korean Popcorn Chicken: A Spicy and Savory Delight
If you’re a fan of chicken with a kick, my Korean Popcorn Chicken recipe will become your new favorite! Combining crispy chicken with a spicy, tangy gochujang sauce, this dish is perfect for those who love bold flavors. Whether you’re planning a casual dinner or need a flavorful snack for movie night, this recipe promises to deliver satisfaction in every bite. Here’s how to make it:
Ingredients
For the Popcorn Chicken:
- 1 lb Chicken Breast
- 1 cup All-purpose Flour
- ¼ cup Cornstarch
- 1 tsp Garlic Powder
- ½ tsp White Pepper
- 1½ tsp Salt
- 1 tsp Chicken Stock Powder
- 2 tbsp Water
- Cooking Oil (for frying)
For the Gochujang Sauce:
- ¼ cup Gochujang Paste
- ½ cup Ketchup
- 1 tbsp Sesame Oil
- Sesame Seeds (for garnish)
Directions
- Prepare the Chicken: Begin by cutting the chicken breast into bite-size pieces. This ensures each piece will cook evenly and absorb the sauce perfectly.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, white pepper, salt, and chicken stock powder.
- Coat the Chicken: Add ¼ cup of the dry mixture to the chicken along with 2 tablespoons of water. Mix well to create a light batter around the chicken pieces. Then, dredge each piece in the remaining dry mixture to coat thoroughly.
- Fry the Chicken: Heat a generous amount of cooking oil in a frying pan over medium heat. Fry the chicken pieces until they are golden brown and crispy. Remember to do this in batches to avoid overcrowding the pan, which can lower the oil’s temperature and make the chicken greasy.
- Prepare the Sauce: While the chicken is cooling on a rack, prepare the sauce. In a large bowl, mix the gochujang paste, ketchup, and sesame oil until well combined.
- Combine and Serve: Toss the crispy chicken in the gochujang sauce, ensuring each piece is evenly coated. Sprinkle with sesame seeds before serving to add a touch of nuttiness and extra crunch.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories: 310 kcal per serving
- Servings: 4
This Korean Popcorn Chicken is not just a dish but a flavorful journey that’s sure to spice up your dining experience. Serve it with a side of steamed rice or enjoy it as is for a delectable treat. Enjoy your meal and the compliments you’ll undoubtedly receive!
Korean Popcorn Chicken
- Total Time: 35 minutes
- Yield: 4 1x
Description
Korean Popcorn Chicken is a delightful fusion of crispy, bite-sized chicken pieces and a spicy, tangy gochujang sauce. This dish is perfect for those who love a little heat in their meals. The chicken is first coated in a seasoned flour mixture and fried to golden perfection, ensuring each bite is crunchy and flavorful. The gochujang sauce, made with a blend of gochujang paste, ketchup, and sesame oil, adds a rich, savory kick that perfectly complements the crispy chicken.
This recipe is not only delicious but also quick and easy to make, making it an ideal choice for busy weeknights or casual gatherings. Serve it as an appetizer, a snack, or even as a main course alongside rice or vegetables. The sprinkle of sesame seeds adds a touch of elegance and a slight nuttiness to the dish. Whether you’re a fan of Korean cuisine or just looking to try something new, this Korean Popcorn Chicken is sure to impress.
Ingredients
Popcorn Chicken
1 lb Chicken Breast
1 cup All-purpose Flour
¼ cup Cornstarch
1 tsp Garlic Powder
½ tsp White Pepper
1½ tsp Salt
1 tsp Chicken Stock Powder
2 tbsp Water
Cooking Oil
Gochujang Sauce
¼ cup Gochujang Paste
½ cup Ketchup
1 tbsp Sesame Oil
Sesame Seeds for garnish
Instructions
Cut the chicken breast into bite-size pieces. Set aside.
In a bowl, combine all the dry ingredients.
Add ¼ cup of the dry mixture and 2 tbsp water into the chicken breast.
Next, coat the chicken pieces one by one in the dry mixture, ensuring an even coating. Do it in batches.
Heat the frying pan on medium heat.
Fry the popcorn chicken until golden brown. Don’t crowd the pan; fry the chicken in several batches.
Store on a cooling rack.
In a big bowl, combine gochujang paste, ketchup, and sesame oil.
Stir the popcorn chicken into the gochujang sauce until evenly coated.
Before serving, sprinkle the Korean popcorn chicken with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 310 kcal