# Sticky Korean Popcorn Chicken

Crispy popcorn chicken pieces coated in a sweet and sticky Korean-inspired glaze.

- Cuisine: Korean
- Category: Dinner
- Language: en

## Ingredients

- 2 large chicken breast, skinless, boneless, cut into 1-2 inch cubes
- 1 egg
- 1 tsp dark soy sauce
- 1 tbsp rice vinegar
- 2 clove garlic, grated
- 1 tsp ginger, grated
- 1/2 tsp black pepper
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp gochujang
- 1/2 cup honey
- 2 tbsp brown sugar
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp ketchup
- 3-4 clove garlic, minced
- 1 tbsp ginger, grated
- 1 tsp sesame oil
- 2 tbsp unsalted butter
- 2 tsp cornstarch
- 2 tbsp cold water

## Instructions

1. Pat chicken dry, cut into 1-2 inch cubes, mix with all marinade ingredients, and let sit for 20-30 minutes.
2. Combine all coating ingredients and toss the chicken pieces in the flour mix, coating evenly.
3. Heat oil to 350F. Fry the chicken poppers in batches, frying for 5-6 minutes.
4. Remove the poppers and place on a wire rack for 3 minutes. Then return them to the oil and fry again for 1 minute.
5. Bring glaze ingredients to a simmer on medium-low heat, stir in the slurry, and cook until thick and glossy.
6. Toss the fried chicken in the sticky glaze and garnish with sesame seeds and green onion.

## Equipment

- mixing bowl
- whisk
- wire rack
- cast iron skillet
- tongs

## Tips

- Can be made gluten-free.
- Alternative to dark soy sauce is regular soy sauce.

## Source

- Original video: https://www.facebook.com/share/r/19qNx7mv53/
- Creator: Marisa Kapeal
- Recipe page: https://www.cliprecipe.com/recipe/61a4559b-912e-4873-8e83-7fbdf136e2a7
- Extracted: 2026-11-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt