Korean Popcorn Chicken

This is by far my favorite cheat meal! Crunchy, sweet, spicy, what more could you ask for??

Korean Inspired Popcorn Chicken

  • Servings: 4
  • Difficulty: medium
  • Print

The most flavorful fried chicken.


For sauce:

2 tbsp soy sauce

2 tbsp rice vinegar

4 tbsp brown sugar

4 tbsp gochujang

4 tbsp honey

2 tbsp freshly minced ginger

6 cloves minced Garlic

For chicken:

4 chicken thighs chopped into bite sized pieces

1 egg

1 tbsp soy sauce

1 tbsp rice vinegar

⅓ cup corn starch

⅓ cup flour

3 cups vegetable oil

3 stalks green onion (chopped) for garnish


In a wok or saucepan combine all sauce ingredients and bring to a simmer over low heat.

Bring vegetable oil to 350 degrees in a pot.

In a medium sized bowl add egg and whisk.

Add soy sauce and rice vinegar and mix.

Add in chopped chicken and stir until coated with egg mixture.

Add in flour and corn starch and mix to coat.

In batches, add chicken to the oil, browning on each side.

Remove chicken and dry on paper towels.

When all of chicken is golden brown and drying on paper towels, add back to oil and fry for another 4-5 minutes, making sure it stays golden brown.

This time, move chicken directly from oil into your wok with your sauce.

Toss just until all pieces of chicken are coated.

Sprinkle with sesame seeds and chopped green onion and enjoy!


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at salimaskitchen@gmail.com !

4 thoughts

    1. To avoid oil splashing when adding the chicken make sure you lower it in the oil away from you as opposed to dropping it in your direction. Other than that, there shouldn’t be any oil splashing if you make sure your oil is at the right temperature. I like to use a thermometer to keep the temperature regulated. Hope this helps!

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