If there’s one dish guaranteed to spark joy at your dinner table, it’s High Protein Korean Popcorn Chicken. Think impossibly crispy pieces of juicy chicken, tossed in a sticky, spicy-sweet Korean sauce—yet packed with extra protein to fuel your day. This crave-worthy, better-for-you twist on classic Korean street food tastes as spectacular as it looks, and couldn’t be more fun to make at home!
Why You’ll Love This Recipe
- High-Protein Powerhouse: Thanks to lean chicken breast and an egg coating, you can enjoy maximum flavor with a satisfying protein boost in every bite.
- Crispy, Crunchy Goodness: A coating of cornstarch creates a shatteringly crisp exterior—no need for flour or complicated batters.
- Signature Korean Flavors: The gochujang-honey sauce balances spicy, sweet, and savory in a way that’s irresistible—even for Korean food newbies!
- Easy Weeknight Hero: With just a handful of pantry staples and simple steps, you’ll have restaurant-worthy Korean popcorn chicken right at home.
Ingredients You’ll Need
The magic of High Protein Korean Popcorn Chicken comes from everyday ingredients, each adding its own layer of flavor and texture. Every element, from the spicy sauce to the crunchy coating, plays its part—so don’t skip or skimp!
- Chicken breast (1.5 lbs / 680g): Lean and tender, this is your secret to packing in that high protein content while keeping bites juicy.
- Cornstarch (1 cup): The secret to ultra-crispy chicken—cornstarch coats the chicken for that classic, addictive crunch.
- Eggs (2, beaten): Acts as a sticky base for the cornstarch, ensures the coating clings perfectly, and adds extra protein.
- Salt & Black Pepper (½ tsp each): Basic seasoning brings out the natural flavor of the chicken so nothing tastes flat.
- Sesame seeds (1 tbsp, garnish): Adds a mild crunch and irresistible toasty finish when sprinkled over the final dish.
- Green onions (2, chopped, garnish): For color, freshness, and a gentle zip that wakes up all the flavors.
- Oil for frying: Use a neutral oil like vegetable or canola so you get golden crispiness without overpowering the chicken.
- Gochujang (3 tbsp): This iconic Korean chili paste gives the sauce its deep red color and signature heat—don’t substitute if you want true Korean flavor!
- Soy sauce (2 tbsp): For umami depth and to balance the sweetness of the sauce.
- Honey (2 tbsp): This provides just enough sticky-sweet goodness to make the sauce craveable.
- Rice vinegar (1 tbsp): A small splash brightens up the entire dish; you’ll notice if it’s missing!
- Garlic (2 cloves, minced): A must—garlic is the soulful aromatic base for our sauce.
- Sesame oil (1 tsp): Adds a nutty, toasty aroma that lingers beautifully in every bite.
Variations
One of the best things about High Protein Korean Popcorn Chicken is how easy it is to customize. You can tweak the sauce, coating, or protein to fit your cravings or dietary goals—don’t be afraid to make this recipe your own adventure!
- Bake Instead of Fry: For a lighter twist, bake the coated chicken pieces on a wire rack at 425°F (220°C) until golden and crisp—no oil needed!
- Spice It Up or Tone It Down: Adjust the amount of gochujang for extra heat, or add a teaspoon of sriracha, or swap in ketchup if you want a tamer sauce for kids.
- Swap the Protein: Use diced tofu, shrimp, or even turkey breast for a fun twist that still delivers protein power.
- Make It Gluten-Free: Just ensure your soy sauce is gluten-free and you’re all set—everything else is naturally GF!
How to Make High Protein Korean Popcorn Chicken
Step 1: Prep and Coat the Chicken
Start by cutting your chicken breast into even, bite-sized pieces—think popcorn chicken nuggets that are all similarly sized, so they cook evenly. Season them well with salt and black pepper, then dip each piece into the beaten eggs. Finish with a generous toss in cornstarch, coating every nook and cranny for the crispest results. Set your coated chicken aside while you heat the oil.
Step 2: Heat the Oil
Pour your frying oil of choice into a deep skillet or wok—just enough for the chicken to float and sizzle. Heat it up to 350°F (175°C). If you don’t have a thermometer, toss in a small piece of coated chicken: it should bubble and rise to the top almost instantly, not sink. Hot oil is the key to quick, mess-free frying!
Step 3: Fry the Chicken
Working in small batches (to keep things extra crispy), add your coated chicken pieces to the hot oil. Let them fry for 4–5 minutes until golden brown and beautifully crunchy. Use tongs or a slotted spoon to transfer finished pieces to a plate lined with paper towels—this helps absorb excess oil and keeps the chicken light and fresh.
Step 4: Make the Korean Sauce
While the chicken cools for a moment, make your irresistible Korean-style sauce. In a small pan, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and a splash of sesame oil. Simmer over low heat for 3-4 minutes, just until the mixture is thickened and glossy—the aroma will make your mouth water!
Step 5: Toss and Garnish
Add the crispy chicken straight into the sauce and toss until every single piece glistens and is completely coated. Transfer to a plate and finish with a generous shower of sesame seeds and lots of fresh green onions. Your high protein Korean popcorn chicken is ready to dazzle!
Pro Tips for Making High Protein Korean Popcorn Chicken
- Cornstarch Perfection: Shake off any excess cornstarch so you don’t get clumpy bits—an even layer means a lighter, crispier crust.
- Double Fry for Ultimate Crunch: For extra crispy popcorn chicken, give the fried pieces a quick second fry—just 1-2 minutes at a slightly higher temp (375°F/190°C)!
- Sauce Timing Matters: Only toss the chicken in the sauce right before serving to keep the crunch from turning soggy.
- Chop Like a Pro: Consistent, bite-sized chicken pieces ensure everything fries up evenly—aim for 1-inch cubes for perfect popcorn style.
How to Serve High Protein Korean Popcorn Chicken
Garnishes
Don’t skip the finishing touches—they make all the difference! Sprinkle your high protein Korean popcorn chicken generously with toasted sesame seeds and heaps of sliced green onions. For an extra pop, try a few red chili slices for color and a little extra heat. These easy garnishes make the dish look like a party and taste even fresher.
Side Dishes
Serve your popcorn chicken over a bed of steamed jasmine rice or nutty brown rice to soak up all that gorgeous sauce. For balance, add crisp cucumber slices, pickled daikon radish, or a tangy Asian slaw. If you’re feeling extra, a plate of kimchi on the side takes the whole meal straight to flavor town!
Creative Ways to Present
High Protein Korean Popcorn Chicken is made for sharing! Serve in paper snack cones at your next game night, pile onto a party platter with toothpicks for easy nibbling, or layer it over fresh lettuce wraps for a lighter, hand-held twist. You can even turn them into fun sliders: stuff each piece into a mini bun with a slather of gochujang mayo. Irresistible!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover high protein Korean popcorn chicken (it’s rare!), simply let it cool completely before transferring to an airtight container. It’ll keep perfectly in the fridge for up to 3 days, making for an easy, protein-packed weekday snack or meal prep hero.
Freezing
For longer storage, pop your fried chicken (unsauced) into a freezer-safe bag and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, then re-crisp in the oven or air fryer. Freeze the sauce separately or make it fresh—this keeps the chicken from going soggy.
Reheating
Reheat your popcorn chicken in a hot oven (400°F/200°C) or air fryer for about 8-10 minutes, until piping hot and restored to crispy glory. Avoid microwaving if you want to keep that fabulous crunch—trust me, it’s worth the extra five minutes!
FAQs
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Can I make High Protein Korean Popcorn Chicken in an air fryer?
Absolutely! After coating your chicken, spray each piece lightly with oil and air fry at 400°F (200°C) for about 10-12 minutes, flipping once. You’ll still get a satisfyingly crispy result with even less oil.
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What if I can’t find gochujang?
While gochujang is the traditional base for the perfect sauce, you can use a mix of chili paste (like sambal oelek), a pinch of sugar, and a splash of soy sauce as a substitute. The flavor won’t be identical, but it will get you close in a pinch!
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Can I make this recipe gluten-free?
Yes, just use a certified gluten-free soy sauce or tamari. Cornstarch is naturally gluten-free, so everything else in this high protein Korean popcorn chicken recipe is safe for GF diets.
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How do I keep the popcorn chicken crispy after tossing in sauce?
For best results, only toss the chicken in the sauce right before serving. If you need to serve later, keep the sauce and chicken separate, then reheat and combine just before eating—this keeps the crunch alive!
Final Thoughts
I can’t wait for you to make and share this High Protein Korean Popcorn Chicken—it’s the ultimate combo of crunchy, saucy, spicy, and sweet in every single bite. Whether you’re feeding family, friends, or just treating yourself, this dish delivers total weeknight (or party!) happiness. Enjoy every bite, and don’t forget to add your own twist!
Print
High Protein Korean Popcorn Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Gluten Free
Description
This High Protein Korean Popcorn Chicken recipe combines crispy, bite-sized chicken pieces with a flavorful gochujang-based sauce, creating a delicious and satisfying dish that can be served as a main or as a party snack.
Ingredients
For the Chicken:
- 1.5 lbs (680g) chicken breast, cut into bite-sized pieces
- 1 cup cornstarch (for coating)
- 2 eggs, beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp sesame oil
Additional:
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- Oil for frying (vegetable or canola)
Instructions
- Prep the Chicken: Season the chicken pieces with salt and pepper. Dip each piece into the beaten eggs, then coat thoroughly with cornstarch. Set aside.
- Heat the Oil: Pour oil into a deep frying pan, enough to submerge the chicken pieces. Heat to 350°F (175°C).
- Fry the Chicken: Fry the chicken in batches to avoid overcrowding. Cook for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Make the Sauce: In a separate pan, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Simmer over low heat until slightly thickened, about 3-4 minutes.
- Toss and Serve: Add the fried chicken to the sauce and toss until each piece is evenly coated. Garnish with sesame seeds and chopped green onions. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
