Korean-Inspired Popcorn Chicken

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1 lb chicken, boneless, skinless thighs, cut into 1 inch pieces

2 tablespoons rice wine vinegar

1 cup cornstarch

1 teaspoon kosher salt

1⁄2 teaspoon black pepper

1⁄2 cup canola oil (for frying)

1 tablespoon sesame seeds, toasted

2 scallions, thinly sliced


1 garlic clove, minced

1 teaspoon minced ginger

2 tablespoons gochujang (korean red chili paste)

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

2 tablespoons light brown sugar

1 tablespoon honey

1 tablespoon toasted sesame oil



Preheat canola oil in a heavy bottomed pot to 350 degrees.

Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.

In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.


Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.

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