Spicy Korean Chicken Nuggets Popcorn (Print Version)

Crispy bite-sized chicken nuggets in spicy gochujang sauce, perfect for sharing or enjoying as a snack.

# Components:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

→ Marinade

02 - 1 tablespoon soy sauce
03 - 1 tablespoon rice wine or dry sherry
04 - 1 teaspoon garlic, minced
05 - 1 teaspoon ginger, minced
06 - 1/2 teaspoon black pepper

→ Coating

07 - 3/4 cup cornstarch
08 - 1/2 cup all-purpose flour
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon white pepper

→ Spicy Korean Glaze

11 - 2 tablespoons gochujang (Korean chili paste)
12 - 2 tablespoons honey
13 - 1 tablespoon soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon brown sugar
16 - 1 teaspoon toasted sesame oil
17 - 1 clove garlic, minced
18 - 1 teaspoon ginger, grated

→ Frying & Garnish

19 - Vegetable oil, for deep frying
20 - 1 tablespoon toasted sesame seeds
21 - 2 spring onions, thinly sliced

# Directions:

01 - Combine chicken pieces with soy sauce, rice wine, minced garlic, minced ginger, and black pepper in a mixing bowl. Allow to marinate for at least 15 minutes.
02 - In a separate bowl, whisk together cornstarch, all-purpose flour, salt, and white pepper.
03 - Dredge the marinated chicken pieces in the prepared flour mixture, ensuring a thick and even coating. Press gently to help the coating adhere.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pan to 350°F (180°C). Fry the coated chicken in batches for 4-5 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
05 - In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, brown sugar, toasted sesame oil, minced garlic, and grated ginger. Simmer over medium heat for 3-4 minutes, stirring constantly, until the glaze thickens.
06 - Add the fried chicken nuggets to the warm glaze and toss gently until they are evenly coated.
07 - Transfer the glazed chicken popcorn to a serving plate. Garnish with toasted sesame seeds and thinly sliced spring onions.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses pantry staples with just one specialty ingredient gochujang
  • Perfect balance of sweet heat and savory flavors
  • Ideal for both casual snacking and impressive entertaining
  • Double frying technique creates restaurant quality crispiness
02 -
  • These nuggets pack significant protein at 27g per serving
  • The double fry method creates restaurant quality crispness
  • Gochujang paste keeps for months in the refrigerator
  • This recipe is naturally dairy free
  • Can be made gluten free with proper substitutions
03 -
  • For the absolute crispiest chicken, double fry your nuggets. First fry at 325°F for 3 minutes, then rest for 5 minutes before frying again at 375°F for 1-2 minutes. This technique creates that signature Korean fried chicken texture.
  • When working with gochujang, remember that brands vary significantly in spice level. Start with less if you're uncertain about heat tolerance, as you can always add more to the glaze.
  • For maximum flavor penetration, score your chicken pieces with small cuts before marinating. This creates more surface area for the marinade to penetrate and allows the glaze to cling better.
Return