The Ultimate Easy Korean Popcorn Chicken Recipe

If you’re craving a crunchy, flavorful snack or a crowd-pleasing appetizer, this Korean Popcorn Chicken recipe is exactly what you need. These bite-sized pieces of chicken are perfectly crispy on the outside, tender and juicy on the inside, and coated in a sticky, sweet, and spicy gochujang glaze that will have everyone coming back for more. Whether you’re hosting a game day, need a quick dinner, or just want to treat yourself to some Korean street food magic at home, this recipe is a winner.

Why You’ll Love This Korean Popcorn Chicken

This recipe nails that perfect balance of textures and flavors — crispy fried chicken meets a luscious glaze with a punch of sweet, savory, and spicy notes. It’s made with simple pantry staples and comes together quickly, so you don’t need to be a seasoned chef to enjoy this delicious Korean classic. Plus, you can easily adjust the heat to suit your taste, making it a versatile option for any spice lover or novice cook.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken, I prefer using boneless, skinless chicken thighs because they stay juicy and tender even after frying, but chicken breasts work just fine if that’s what you have. The secret to extra crispiness here is the double coating — a mix of cornstarch and flour that creates that addictive crunch we all love.

The glaze is where the magic happens. Gochujang, the Korean red chili paste, brings a unique blend of heat, umami, and slight sweetness. Mixed with honey and brown sugar, soy sauce, garlic, ginger, and a splash of rice vinegar, it becomes this irresistible sticky sauce that clings perfectly to the chicken.

How to Make Korean Popcorn Chicken

Prepare and Coat the Chicken
Start by seasoning your bite-sized chicken pieces with salt, black pepper, and garlic powder for a base of flavor. Then, dip each piece into beaten eggs, followed by a thorough dredge in the cornstarch-flour mixture. For the best crunch, dip the chicken back into the egg and then again into the dry mix — this double coating is key for that signature crispy shell.

Fry to Perfection
Heat vegetable oil to around 350°F (175°C). Fry the chicken in batches to avoid overcrowding the pan, which helps keep the oil temperature steady and the chicken crispy. Frying for 4-5 minutes per batch will give you a gorgeous golden-brown crust that’s both crunchy and light. Once done, let the chicken drain on paper towels to get rid of any excess oil.

Make the Sticky Korean Glaze
While the chicken is frying, mix up the glaze ingredients in a pan — gochujang, soy sauce, honey, brown sugar, minced garlic, grated fresh ginger, sesame oil, and rice vinegar. Cook over medium heat, stirring until the sauce bubbles and thickens slightly, around 3-4 minutes. The aroma of garlic and ginger combined with the spicy-sweet gochujang is absolutely mouthwatering.

Coat and Garnish
Toss your crispy chicken pieces in the warm glaze until they’re evenly coated and shiny. The glaze will stick beautifully to the crunchy chicken, creating that addictive combination of textures and flavors. Finish with a sprinkle of toasted sesame seeds and some freshly chopped green onions for a bit of freshness and a lovely crunch.

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Tips and Tricks for Perfect Korean Popcorn Chicken

• Double-fry for extra crunch: After the first fry, let the chicken rest for a few minutes, then fry again for another 2 minutes. This step ensures an even crispier crust that stays crunchy longer.
• Adjust spice levels: Don’t like it too spicy? Use less gochujang and add more honey or brown sugar to balance the heat. Love it fiery? Add a drizzle of sriracha or extra gochujang to kick it up.
• Use a thermometer: Keeping the oil at the right temperature is crucial. Too low, and the chicken gets greasy; too high, and it burns. A kitchen thermometer makes this easy.
• Avoid sogginess: Serve the chicken immediately after glazing to keep the crispness intact. If you must wait, keep the chicken separate and toss with the sauce just before serving.

Variations to Try

• Air-fried version: Want a healthier twist? Air-fry the coated chicken at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through for even cooking.
• Sweet and extra sticky: Increase the honey in the sauce for a thicker, sweeter glaze.
• Vegetarian option: Substitute crispy tofu cubes coated and cooked the same way for a tasty plant-based version.

Storage and Reheating

Got leftovers? Store your Korean popcorn chicken in an airtight container in the fridge for up to 3 days. To reheat and regain that crunch, pop them in the oven at 375°F (190°C) for about 10 minutes or use an air fryer for 5-7 minutes. Avoid microwaving because it tends to make the chicken soggy. You can also freeze the cooked chicken (without sauce) for up to 2 months — just reheat and toss in the glaze when ready to eat.

Serving Suggestions

This Korean popcorn chicken pairs perfectly with steamed rice to soak up every bit of that delicious sauce. For a fresh contrast, serve alongside crunchy pickled vegetables, kimchi, or a simple cucumber salad. It also makes an excellent party appetizer or game day snack, guaranteed to impress your guests.

Frequently Asked Questions

What is gochujang?
Gochujang is a fermented Korean red chili paste made from chili powder, glutinous rice, and soybeans. It’s savory, slightly sweet, and delivers a moderate heat that’s unique to Korean cuisine.

Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, though thighs are preferred for juiciness and flavor.

Is Korean popcorn chicken very spicy?
The spice level depends on how much gochujang you add. You can always adjust it to your taste, making it mild or fiery.

Can I bake the chicken instead of frying?
Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway to get crispy edges.

Can I make this recipe gluten-free?
Use tamari or gluten-free soy sauce and check your gochujang label to ensure it’s gluten-free.

Final Thoughts

This Korean popcorn chicken recipe is an absolute keeper. The combination of crispiness, juicy chicken, and that sticky, bold gochujang glaze is simply irresistible. It’s easy enough for weeknights but special enough for entertaining. Once you try it, this dish will quickly become a favorite in your kitchen — so get ready to enjoy the ultimate Korean comfort food with every crunchy, flavorful bite!

Recipe Card