Korean Popcorn Chicken – 35-Minute Recipe
A crispy, sweet‑and‑spicy Korean popcorn chicken that’s perfect for a quick dinner. The light batter gives a satisfying crunch while the tangy gochujang glaze delivers bold flavor. Serve it over rice or with your favorite side.
Recipe by Zach Olson 👨🏻🍳· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
35 min estimated total time for 4 servings.
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Ingredients
No main ingredients listed.
Chicken
- 1 lb chicken thighs
- 1 egg
- 3 tbsp flour
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 cup vegetable oil
Sauce
- 1/4 cup ketchup
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp gochujang
- 2 tsp rice vinegar
- 1/4 cup brown sugar
- 2 tbsp butter
Instructions
- 1Heat the vegetable oil in a deep pan or wok to 350°F (347°F).
- 2In a bowl, whisk the egg, then add flour, cornstarch, salt, pepper, garlic powder, and ginger powder; stir until a smooth batter forms.
- 3Toss the diced chicken thighs in the batter, allowing excess to drip off.
- 4Carefully lower the coated chicken pieces into the hot oil and fry for 5–7 minutes, or until golden brown and cooked through; remove and drain on paper towels.
- 5While the chicken fries, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, brown sugar, and butter in a small saucepan.
- 6Heat the sauce over medium heat, stirring until the butter melts and the mixture becomes smooth and slightly thickened, about 3–4 minutes.
- 7Transfer the fried chicken to a large bowl and toss with the hot sauce until every piece is evenly coated.
- 8Serve immediately over steamed rice or with your preferred side, and enjoy while hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Dry the batter before frying
After tossing the chicken in the batter, let excess drip off before lowering into the oil.
Heat oil to the correct temperature
Preheat the vegetable oil to 350°F (175°C) before adding the chicken.
Combine sauce while chicken fries
Prepare the glaze in a saucepan while the chicken is frying.
Toss chicken while sauce is hot
Transfer the fried chicken to a bowl and toss with the hot sauce right after the sauce thickens.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Korean Popcorn Chicken?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Korean Popcorn Chicken recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Korean Popcorn Chicken recipe come from?
- It was shared by Zach Olson 👨🏻🍳 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.