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- 1 lb boneless chicken thighs - 1 cup buttermilk - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon baking powder - 1 teaspoon paprika - 1 teaspoon ground black pepper - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt to taste - Vegetable oil for frying I love using boneless chicken thighs for this recipe. They stay juicy and tender. The buttermilk is key as it makes the chicken soft and adds great flavor. - 1/4 cup gochujang (Korean chili paste) - 2 tablespoons honey - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar The sauce combines sweet and spicy. Gochujang gives it a unique kick that makes this dish stand out. Honey balances the heat perfectly. - Sesame seeds - Chopped green onions Garnishing with sesame seeds and green onions adds a nice finish. They bring a pop of color and extra taste to your dish. To start, I mix the chicken pieces with buttermilk in a large bowl. This step is key for flavor and tenderness. I cover the bowl and place it in the fridge. I recommend marinating for at least 30 minutes, but 2 hours is even better. This allows the buttermilk to work its magic. Next, I prepare the coating. In another bowl, I whisk together the flour, cornstarch, garlic powder, onion powder, baking powder, paprika, black pepper, cayenne pepper, and salt. Each ingredient plays a role in making the chicken crispy. To get that perfect crunch, I make sure to mix well and ensure there are no clumps. Now, it’s time to fry. I heat vegetable oil in a deep pan over medium-high heat. I ensure there’s enough oil to fully cover the chicken pieces. Once hot, I remove the chicken from the buttermilk and let the excess drip off. I dredge each piece in the flour mixture, coating it well. I shake off the extra flour. Then, I add the chicken to the hot oil in batches, making sure not to overcrowd the pan. I fry for about 5-6 minutes until each piece is golden brown and crispy. Using a slotted spoon, I transfer the chicken to a plate lined with paper towels to drain any extra oil. For the sauce, I combine gochujang, honey, soy sauce, sesame oil, and rice vinegar in a small saucepan over low heat. I stir until smooth and heated through. This sauce adds a sweet and spicy kick that makes the dish so special. Finally, I toss the crispy chicken with the gochujang sauce in a large bowl. I make sure every piece gets coated. I transfer the chicken to a serving plate, sprinkle with sesame seeds, and garnish with chopped green onions. For the best experience, I love serving this dish with pickled cucumbers or a refreshing slaw. This balances the flavors and adds brightness to the meal. To make crispy Korean popcorn chicken, start with buttermilk. Marinating the chicken in buttermilk keeps it moist. It also helps the coating stick better. The acids in buttermilk tenderize the meat, making each bite juicy. Next, frying temperature matters. Heat your oil to 350°F (175°C). This hot oil creates a golden crust. If the oil is too cool, the chicken will soak up oil and become greasy. If it's too hot, the outside burns before the chicken cooks inside. Crispy Korean popcorn chicken tastes great with pickled cucumbers. They add a nice crunch and balance the spice. A refreshing slaw also works well, adding color and flavor to your plate. For beverages, try pairing with light beer or iced tea. These drinks cool down the spice and enhance the meal's flavors. If you want a healthier twist, oven-baking is an option. Preheat your oven to 400°F (200°C). Spread the coated chicken on a baking sheet. Bake for about 20-25 minutes, flipping halfway through. This method cuts down on oil but still gives a nice crunch. You can also use an air fryer. Set it to 375°F (190°C) and cook for about 15-20 minutes. The air fryer gives a crispy texture with less oil, making it a great choice for a lighter meal. {{image_2}} You can easily change the spice levels in your crispy Korean popcorn chicken. If you like heat, add more cayenne pepper. If you prefer less spice, skip the cayenne or use a milder chili powder. You can also mix in other sauces or seasonings. Try adding a splash of sriracha for extra heat or a bit of honey mustard for sweetness. This makes each batch unique and fun. If you want to replace chicken, use tofu for a tasty vegetarian option. Just press the tofu to remove extra moisture and cut it into bite-sized pieces. For a gluten-free version, swap all-purpose flour with rice flour or gluten-free flour blends. You can still enjoy the crunch and flavor without gluten. Crispy Korean popcorn chicken can take inspiration from other cuisines. For example, you can infuse flavors from Mexican cuisine. Add lime juice and cilantro for a zesty twist. In restaurants, you might find variations like spicy garlic or honey soy flavors. These twists give you new ways to enjoy this delightful snack. Leftovers of crispy Korean popcorn chicken can stay fresh for about 3 days in the fridge. To keep them tasty, store them in an airtight container. This helps prevent moisture loss and keeps the chicken from drying out. To keep your chicken crispy, the best way to reheat is in the oven. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 10-15 minutes. This method helps regain that lovely crunch. Yes, you can freeze crispy Korean popcorn chicken! Place cooled pieces in a freezer-safe bag. They can stay frozen for about 2 to 3 months. When you're ready to enjoy them, thaw overnight in the fridge. Then, reheat them in the oven to keep that crispiness. You can make crispy Korean popcorn chicken by using an air fryer or oven. For the air fryer, preheat it to 375°F (190°C). Coat the chicken pieces with the buttermilk and flour mixture as usual. Place the chicken in a single layer in the air fryer basket. Spray with a little oil to help it crisp up. Cook for about 10-12 minutes or until golden brown. For the oven method, preheat it to 425°F (220°C). Arrange the chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway through. Both methods give you crispy chicken without deep frying. If you don't have gochujang, you can use sriracha or another chili paste. Mix it with a bit of sugar to mimic the sweetness of gochujang. You can also combine red chili flakes with miso paste for a similar flavor. Adjust the amounts based on your taste. This will give you a nice heat and depth, but it may not taste exactly the same. Yes, you can marinate the chicken overnight. This helps the chicken become more tender and flavorful. Just make sure to keep it in the fridge. The longer it marinates, the better the flavors will soak in. However, if you marinate for too long, the chicken might get too soft. I recommend sticking to about 12 hours for the best results. Crispy Korean popcorn chicken goes well with several sides. Consider serving it with pickled cucumbers for a fresh crunch. A refreshing slaw also balances the spicy flavors nicely. You can add steamed rice or kimchi for a traditional touch. For drinks, try a cold beer or a sweet tea to cool down the spice. This blog post covered how to make crispy Korean popcorn chicken. You learned about key ingredients like boneless chicken thighs and the flavorful sauce. I shared step-by-step instructions, tips for perfect crispiness, and variations to customize your dish. In closing, remember that cooking is about fun and creativity. Don’t hesitate to tweak recipes and make them your own. Enjoy your tasty creation!

Crispy Korean Popcorn Chicken

Satisfy your cravings with this crispy Korean popcorn chicken recipe! Juicy, tender chicken thighs are marinated in buttermilk, coated in a perfect blend of spices, and fried to golden perfection. Tossed in a delicious gochujang sauce, this dish is bursting with flavor. Ready to impress your family and friends? Click through for the full recipe and start cooking! #KoreanFood #PopcornChicken #SpicyChicken #RecipeIdeas
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon baking powder

1 teaspoon paprika

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper (adjust to taste)

Salt to taste

Vegetable oil for frying

1/4 cup gochujang (Korean chili paste)

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

Sesame seeds and chopped green onions for garnish

Instructions
 

In a large bowl, combine the chicken pieces with buttermilk. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum tenderness.

    In another bowl, whisk together the flour, cornstarch, garlic powder, onion powder, baking powder, paprika, black pepper, cayenne pepper, and salt.

      Heat vegetable oil in a deep pan or fryer over medium-high heat. Make sure there’s enough oil to fully submerge the chicken pieces.

        Remove the chicken from the buttermilk and let excess liquid drip off. Dredge each piece in the flour mixture, ensuring it is well-coated. Shake off excess flour.

          Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 5-6 minutes or until golden brown and crispy. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.

            In a small saucepan over low heat, combine gochujang, honey, soy sauce, sesame oil, and rice vinegar. Stir until smooth and heated through.

              In a large bowl, toss the crispy chicken with the gochujang sauce until evenly coated.

                Transfer the chicken to a serving plate, sprinkle with sesame seeds, and garnish with chopped green onions.

                  Prep Time: 30 mins | Total Time: 1 hr 10 mins | Servings: 4

                    - Serving Suggestions: Serve the crispy Korean popcorn chicken with a side of pickled cucumbers or a refreshing slaw to balance the spiciness and enhance your meal's flavors.