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Korean Popcorn Chicken

Korean Popcorn Chicken Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 garlic cloves, grated
  • 1 tsp grated fresh ginger
  • 1 tbsp soy sauce
  • 1 cup cornstarch or potato starch
  • Vegetable oil, for frying
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 garlic clove, minced
  • 1 tsp grated ginger
  • Toasted sesame seeds and sliced scallions, for serving

Method
 

  1. Toss chicken with salt, pepper, 2 grated garlic cloves, first teaspoon ginger, and 1 tbsp soy sauce. Let sit 10 minutes.
  2. Heat 2 inches of oil to 350°F. Dredge chicken in cornstarch, shaking off excess, and fry in batches for 5 to 6 minutes until pale golden. Drain on a rack.
  3. Increase oil to 375°F. Fry again in batches for 3 to 4 minutes until deep golden and very crispy.
  4. Meanwhile, combine gochujang, 2 tbsp soy sauce, honey, vinegar, sesame oil, minced garlic, and second teaspoon ginger in a saucepan. Simmer over medium heat for 2 minutes until slightly thickened. Toss the hot chicken in the glaze, top with sesame seeds and scallions, and serve immediately.

Notes

The chicken is at its crunchiest the moment it hits the plate, so have your sides ready. If the glaze thickens too much as it sits, stir in a tiny splash of water to loosen it back up.