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Korean Popcorn Chicken Bites

Crispy Korean Popcorn Chicken Bites You Can't Resist

Delight in these Korean Popcorn Chicken Bites, a perfect snack with a blend of sweet and spicy flavors, irresistibly crispy and easy to make.
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Prep Time 30 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 bites
Course: Appetizers
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thigh Fillets Juicy and full of flavor, stays moist after frying.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Ground Black Pepper Essential for seasoning.
  • 1 cup Cornstarch or Potato Starch Crucial for a crispy coating.
For the Marinade
  • 2 tablespoons Mirin Sweet rice wine.
  • 1 tablespoon Fresh Ginger (finely minced) Brings authentic taste.
  • 2 cloves Minced Garlic Adds depth of flavor.
For the Sauce
  • 3 tablespoons Gochujang (Korean chili paste) Provides heat and flavor.
  • 2 tablespoons Ketchup Adds sweetness and tang.
  • 1 tablespoon Brown Sugar Creates sticky glaze.
  • 1 tablespoon Honey Creates sticky glaze.
  • 2 tablespoons Soy Sauce Essential for umami richness.
  • 1 teaspoon Sesame Oil Enhances aroma and flavor.
For the Rice Cakes
  • 1 cup Frozen or Fresh Korean Rice Cakes Soak frozen ones in warm water beforehand.
  • Oil for frying Vital for achieving crispy texture.
For Garnish
  • 2 tablespoons Toasted Sesame Seeds Adds crunch.
  • 2 tablespoons Finely Chopped Scallions Adds brightness.
  • Crushed Nuts (optional) Peanuts or cashews for extra texture.

Equipment

  • large frying pan
  • Mixing Bowl
  • Measuring Cups
  • Wire rack

Method
 

Preparation
  1. Soak the frozen Korean rice cakes in warm water for 20-30 minutes, then drain and pat dry.
  2. In a bowl, combine chicken with mirin, minced ginger, salt, and pepper; marinate for at least 30 minutes.
  3. Whisk together gochujang, ketchup, brown sugar, honey, minced garlic, soy sauce, and sesame oil for the sauce.
Frying
  1. Heat oil in a pan; coat marinated chicken in cornstarch and fry for 4-5 minutes until lightly golden.
  2. Reheat oil and fry the chicken again for 3-4 minutes until deep golden brown.
  3. Fry soaked rice cakes in oil for 5-7 minutes until crispy.
Final Assembly
  1. Pour sauce over rice cakes and toss in crispy chicken; warm through for a minute.
  2. Garnish with sesame seeds, scallions, and nuts, then serve immediately.

Nutrition

Serving: 4bitesCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in the oven at 375°F (190°C) for best results.

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