Korean Popcorn Chicken
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Popcorn chicken is a Korean fried snack made by cutting chicken breast into 2cm cubes, coating them in egg wash and cornstarch, then double-frying at 170 degrees Celsius.
Read more
The first fry sets the crust; the second fry drives out residual moisture, producing an exceptionally crunchy shell. Because the pieces are small, the crust-to-meat ratio is high, so every bite delivers maximum crunch. A glaze reduced from soy sauce, sugar, and oligosaccharide syrup coats each piece in a sweet-salty finish. Garlic powder mixed into the initial seasoning carries a mild garlic note through the oil.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat 300g chicken breast dry, then cut it into even 2cm cubes so they fry at the same speed.
Toss with 2 tsp soy sauce, 1 tsp sugar, and 0.5 tsp garlic powder, then marinate for 10 minutes.
- 2Prep
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.
- 3Heat
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.
- 4Heat
Rest the fried chicken on a rack or sieve for 2 minutes so steam can escape instead of softening the crust.
Raise the oil to 180 C, then fry again for 30 seconds to 1 minute until deeper golden and firmly crisp.
- 5Control
In a small pan, combine 2 tsp soy sauce, 1 tsp sugar, and 1 tsp oligosaccharide syrup over medium heat.
Simmer for 1 to 2 minutes, then turn off the heat as soon as the bubbles shrink and the glaze looks glossy.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 2cm cubes of chicken breast are double-fried to achieve a light, consistent crunch in every bite.
- Finish cue
- Simmer for 1 to 2 minutes, then turn off the heat as soon as the bubbles shrink and the glaze looks glossy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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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