Korean Popcorn Chicken
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The chicken breast is cut small, so each piece is mostly crust.
Read more
After two rounds in the oil it gets a quick roll in a soy and oligosaccharide glaze, just enough for a sweet-salty coat without losing the crunch.
Ingredients
Instructions
- 1
Pat 300g chicken breast dry, then cut it into even 2cm cubes.
Toss with 1 tsp soy sauce and 0.5 tsp garlic powder, then marinate for 10 minutes.
- 2
Beat 1 egg and mix it into the marinated chicken first, coating every surface lightly.
Add 80g cornstarch in portions, separating the pieces with your hand until the outside looks dry and powdery, not wet or clumpy.
- 3
Pour 500ml cooking oil into a deep pan and heat it to 170 C.
Fry the chicken in small batches for 3 to 4 minutes, avoiding crowding so the temperature does not drop, then remove when the crust turns pale golden.
- 4
Rest the fried chicken on a rack for 2 minutes.
Raise the oil to 180 C, fry again for 30 seconds to 1 minute, and check that the center of the largest piece reaches 74 C.
- 5
In a small pan, combine the remaining 1 tsp soy sauce with 1 tsp sugar and 1 tsp oligosaccharide syrup.
Simmer for 1 to 2 minutes, then turn off the heat when the glaze looks glossy.
- 6
Add the hot chicken to the pan and toss quickly so the glaze coats it in a thin layer.
Stop as soon as every piece looks evenly shiny, because overmixing softens the crust, then transfer to a plate and serve immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Safe Minimum Internal Temperature Chart
USDA Food Safety and Inspection Service · Checked: 2026-08-30
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-22
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