Korean-Inspired Popcorn Chicken

"Crispy fried chicken in a sweet and spicy sauce."
photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
photo by Tread photo by Tread
Ready In:




  • Chicken:

  • Preheat canola oil in a heavy bottomed pot to 350 degrees.
  • Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
  • In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
  • Sauce:

  • Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.

Questions & Replies

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  1. Rita K.
    How do i get the recipe?
  2. Dave S.
    The recipe looks great and easy to do but I'm wondering about the amount of oil. The video looks like they're frying in at LEAST 1-2 cups of oil, not the 1/2 cup that's mentioned in the recipe. I didn't realize this was a deep fried dish. Is 1/2 cup going to fry up the chicken crisp enough?
  3. ccairns
    As a type II diabetic, I use only minimal amounts of sugar. Would it work to use 1/2 Tbl stevia instead of the brown sugar. The 1 Tbl honey would be OK for me.


  1. squeaks2much
    My family loved this recipe! For quickness, I used Purdue popcorn chicken, tripled the sauce (except for the gochujang), used Penzeys dried garlic and ginger (made for a wonderful appearance).
  2. Ksfrmgrl
    This is really good, I didn't have honey, so I used molasses, and I didn't have brown sugar, so I used a pinch of white instead. I only had one chicken breast and it was plenty for 2 or 3 people. It really turned out yummy! I will make this again...maybe with shrimp?! mmmm
  3. Fred B.
    Had a weekend visitor and wanted to do something different. This recipe fit the bill. The only change made was using a veg oil to cook the chicken as I’m allergic to canola oil. We served it with rice and a salad with a spicy dressing. It was fab and our visitor begged for the recipe. ????????????
  4. NTexas
    This recipe tastes very similar to General Tso chicken which we like. The only thing I didn't have was the sesame seed oil, so I just used olive oil. I did cut back on the chili paste to 1 tablespoon. The gochujang I bought was fairly hot. After the sauce cooks, you can adjust the paste by adding more. Over all, we enjoyed recipe.
  5. scrabtree7
    This recipe was killer! Followed instructions but used coconut oil instead of vegetable oil for frying. Turned out delicious, will definitely make again!


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