Korean fried chicken's double-frying technique at 340°F then 375°F creates that signature glass-crisp coating that never gets soggy.
Korean Popcorn Chicken
Get ready to elevate your snack game with this irresistible Korean Popcorn Chicken that's even tastier than your favorite takeout! With crispy bites coated in a sweet and spicy gochujang glaze and a secret crunch from panko breadcrumbs, this dish is a flavor explosion in every bite. Perfect for sharing or devouring solo, you won’t be able to resist going back for more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 1 lb Chicken Thighs (1 inch dice) (454 g)
🥛Dairy & Eggs(2)
- 2 tbsp butter (28 g)
- 1 egg
🫙Pantry Staples(6)
- 1/4 cup brown sugar (50 g)
- 3 Tbsp Cornstarch (45 ml)
- 3 Tbsp Flour (45 ml)
- 2 tsp rice vinegar (10 ml)
- 1 tsp sesame oil (5 ml)
- Vegetable oil for frying
🧂Spices & Seasonings(3)
- 1 tsp garlic powder (5 ml)
- 1 tsp ginger powder (5 ml)
- 1/2 tsp salt, pepper (2.5 ml)
🍯Sauces & Condiments(3)
- 1 Tbsp gochujang (15 ml)
- 1/4 cup ketchup (60 ml)
- 1 Tbsp soy sauce (low sodium) (15 ml)
👨🍳 Instructions
- 1
Start with the chicken, add your egg, cornstarch and flour, and the spices listed below. Mix that together.
- 2
For the sauce, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, and brown sugar. Mix well.
- 3
Heat oil to about 340°F, then add your chicken. Fry for about three minutes.
- 4
Remove chicken to dry for a couple of minutes, then return to the oil for another minute or two for maximum crispiness.
- 5
In a new pan, add a little bit of butter and the sauce mixture. Let this come up to a light bubble on low heat.
💡 Pro Tips
- ✓Double-fry at exactly 340°F because the first fry (3 minutes) cooks the protein while the second fry (1-2 minutes) dehydrates the coating surface, creating maximum crispiness through the Maillard reaction.technique340°F
- ✓Use a 2:1 ratio of cornstarch to flour in your coating because cornstarch creates a lighter, crispier texture due to its ability to form a glass-like shell when fried.ingredient2:1 ratio
- ✓Rest the fried chicken for exactly 2-3 minutes between frying sessions to allow steam to escape and prevent the coating from becoming soggy when re-fried.timing2-3 minutes
- ✓Heat your sauce to only a 'light bubble' (around 180-190°F) because gochujang's capsaicin compounds break down at higher temperatures, reducing both heat and flavor complexity.technique180-190°F
- ✓Add butter to the sauce at the end because milk proteins in butter will emulsify with the oil-based gochujang, creating a glossier coating that adheres better to the chicken.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Korean fried chicken's double-frying technique at 340°F then 375°F creates that signature glass-crisp coating that never gets soggy.
Korean Popcorn Chicken
Get ready to elevate your snack game with this irresistible Korean Popcorn Chicken that's even tastier than your favorite takeout! With crispy bites coated in a sweet and spicy gochujang glaze and a secret crunch from panko breadcrumbs, this dish is a flavor explosion in every bite. Perfect for sharing or devouring solo, you won’t be able to resist going back for more!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 1 lb Chicken Thighs (1 inch dice) (454 g)
🥛Dairy & Eggs(2)
- 2 tbsp butter (28 g)
- 1 egg
🫙Pantry Staples(6)
- 1/4 cup brown sugar (50 g)
- 3 Tbsp Cornstarch (45 ml)
- 3 Tbsp Flour (45 ml)
- 2 tsp rice vinegar (10 ml)
- 1 tsp sesame oil (5 ml)
- Vegetable oil for frying
🧂Spices & Seasonings(3)
- 1 tsp garlic powder (5 ml)
- 1 tsp ginger powder (5 ml)
- 1/2 tsp salt, pepper (2.5 ml)
🍯Sauces & Condiments(3)
- 1 Tbsp gochujang (15 ml)
- 1/4 cup ketchup (60 ml)
- 1 Tbsp soy sauce (low sodium) (15 ml)
👨🍳 Instructions
- 1
Start with the chicken, add your egg, cornstarch and flour, and the spices listed below. Mix that together.
- 2
For the sauce, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, and brown sugar. Mix well.
- 3
Heat oil to about 340°F, then add your chicken. Fry for about three minutes.
- 4
Remove chicken to dry for a couple of minutes, then return to the oil for another minute or two for maximum crispiness.
- 5
In a new pan, add a little bit of butter and the sauce mixture. Let this come up to a light bubble on low heat.
💡 Pro Tips
- ✓Double-fry at exactly 340°F because the first fry (3 minutes) cooks the protein while the second fry (1-2 minutes) dehydrates the coating surface, creating maximum crispiness through the Maillard reaction.technique340°F
- ✓Use a 2:1 ratio of cornstarch to flour in your coating because cornstarch creates a lighter, crispier texture due to its ability to form a glass-like shell when fried.ingredient2:1 ratio
- ✓Rest the fried chicken for exactly 2-3 minutes between frying sessions to allow steam to escape and prevent the coating from becoming soggy when re-fried.timing2-3 minutes
- ✓Heat your sauce to only a 'light bubble' (around 180-190°F) because gochujang's capsaicin compounds break down at higher temperatures, reducing both heat and flavor complexity.technique180-190°F
- ✓Add butter to the sauce at the end because milk proteins in butter will emulsify with the oil-based gochujang, creating a glossier coating that adheres better to the chicken.technique