Korean Popcorn Chicken Recipe

Korean Popcorn Chicken Recipe #Korean #Popcorn #Chicken #Recipe Chicken Recipes Healthy, Chicken Recipes Easy,Crispy chicken is coated in a delicious sticky sauce that is a little spicy with beautiful gochujang, a little sweet with honey & brown sugar and a little bit savoury with soy sauce and rice vinegar. A delicious and unbelievably quick recipe perfect for a night in.
Everyone needs a few fool proof yummy recipes that can be made in under 30 minutes which are beautifully delicious and which you will never tire off. This is such a recipe. It tastes so much more yummier than any take away and will be on your table a lot faster then the delivery man bringing something to your door. The only hard bit to this is the frying, but it literally is a quick fast fry and you are done.

Everyone in my family loves this, I mean what is there not to love?! Beautifully tender chicken that is gorgeously crispy an the outside and is coated in a sweet, spicy, salty and savoury sauce.

Absolutely delicious with rice and if you want a little veg, why not quickly stir fry some pak choi or broccoli or have a side of kimchi. Whatever you choose to have with these, I guarantee you will be making these delicious chicken bites over and over again!

Korean Popcorn Chicken Recipe
THIS WAS AMAZING! Served this for dinner tonight and was a huge hit & my family hates thighs! My 4yr old grandson said ‘This is a great dinner. You should be on Food network star. You’d win every Monday!’ Still smiling on that one.


  •     500 grams/ 1 pound boneless, skinless Chicken Thighs, cut into 1 1/2 inch pieces
  •     1/2 cup Cornflour
  •     1 1/2 – 2 cups Oil for Frying
  •     1 teaspoon minced Garlic
  •     1/2 teaspoon Salt
For the Sauce:
  •     1/4 cup Ketchup
  •     1 tablespoon Rice Vinegar
  •     2 tablespoons Bira Hot Sauce
  •     2 tablespoons Soy Sauce
  •     1/2 teaspoon minced or grated Ginger
  •     Toasted sesame seeds and chopped parsley or green onions for topping


Prep Chicken: Pat the chicken pieces dry with a kitchen towel to make sure there is no moisture on them. In a bowl, mix together chicken, salt and garlic and set aside for 10 minutes. Add cornflour to the chicken and coat well.

Fry Chicken: Heat oil in a pan to medium high heat or till it reaches 350°F (177°C). You can test the oil by adding a tiny piece of chicken to it. The chicken should immediately float to the top and bubbles should form on the surface of the oil. Add the chicken pieces to the hot oil, making sure not to overcrowd. Fry till the chicken is golden brown and cooked from inside. Remove on kitchen towels to absorb extra oil and set aside.

Sauce: Start making the sauce while the chicken in frying. To make the sauce, add ketchup, soy sauce, ginger, vinegar and Bira’s hot sauce to a pan and mix well. Simmer the sauce for 3-4 minutes till everything’s well combined and the sauce thickens slightly. Add the fried chicken pieces to the sauce and coat well. Add a splash of water if the sauce is too thick. Top with sesame seeds and parsley or green onions and serve hot.

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