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Best Crispy Korean Popcorn Chicken with Gochujang Glaze – Easy Recipe

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This crispy Korean popcorn chicken with gochujang glaze is incredibly crunchy, sticky-sweet-spicy, and ready in under an hour. Perfect for game day or a weeknight treat.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup (60g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 large egg
  • 2 tablespoons water
  • Vegetable or canola oil, for frying
  • 3 tablespoons (45g) gochujang
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons water (for glaze)
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions

  1. Cut chicken thighs into uniform 1-inch cubes. Pat dry with paper towels and season lightly with salt and pepper.
  2. In a large bowl, whisk together cornstarch, flour, baking powder, salt, black pepper, and garlic powder. In a small bowl, beat egg with 2 tablespoons water. Pour egg mixture into dry ingredients and whisk until smooth, thick batter forms. Adjust with water or cornstarch if needed.
  3. Add chicken pieces to batter and toss until fully coated. Let sit for 5 minutes.
  4. Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
  5. Working in batches, carefully drop coated chicken into hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a wire rack set over a baking sheet. Let rest 5 minutes.
  6. Increase oil temperature to 375°F (190°C). Fry each batch again for 2-3 minutes until deep golden brown and crispy. Transfer back to wire rack.
  7. In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and 2 tablespoons water. Whisk and bring to a gentle simmer over medium heat. Cook 3-4 minutes, stirring occasionally, until thickened into a glossy glaze. Remove from heat.
  8. Place hot chicken in a large bowl. Pour warm glaze over and toss gently until evenly coated. Transfer to a platter, sprinkle with sesame seeds and green onions. Serve immediately.

Notes

Don’t skip the double fry for maximum crunch. Toss with glaze just before serving to keep the crust crispy. Adjust spice level by varying gochujang or honey. For air fryer: spray coated chicken with oil and air fry at 400°F (200°C) for 10-12 minutes, shaking halfway.

Nutrition

Keywords: Korean popcorn chicken, gochujang glaze, crispy chicken, fried chicken, Korean fried chicken, appetizer, game day snack

Find it online: https://nadinetable.com/best-crispy-korean-popcorn-chicken-with-gochujang-glaze-easy-recipe/