Korean Chicken Popcorn Recipe | Korean Street Food | Danry Santos

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs are often more flavorful and less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier alternative with similar thickening properties.

gochugaru

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides color and mild flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option.

Cut chicken into bite-sized pieces.

Mix cornstarch, flour, garlic powder, onion powder, black pepper, and salt in a bowl.

Whisk egg in a separate bowl.

Dip chicken pieces into egg, then coat with the flour mixture.

Heat vegetable oil in a deep pan over medium-high heat until shimmering.

Fry chicken in batches until golden brown and cooked through, about 5-7 minutes.

Remove chicken and drain on paper towels.

In a small bowl, combine soy sauce, honey, sesame oil, and gochugaru to make a sauce.

Toss fried chicken in the sauce until well coated.

Garnish with chopped green onions and sesame seeds before serving.

Cooking Techniques

Spice Level:

Allergens