Name: High Protein Korean Popcorn Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 5 min
Yield: 4
Ingredients: 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; 1 tbsp sesame seeds (for garnish); 2 green onions, chopped (for garnish); Oil for frying (vegetable or canola); 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; Tools:; Large mixing bowls; Deep frying pan or heavy-bottomed skillet; Tongs or a slotted spoon; Paper towels for draining excess oil

High Protein Korean Popcorn Chicken

If there’s one dish that gets my family racing to the dinner table, it’s this High Protein Korean Popcorn Chicken. It all started on a busy weeknight when I wanted something quick, satisfying, and packed with flavor—but also a little healthier than takeout.

The first time I made it, the kitchen filled with the mouthwatering aroma of sweet, savory, and slightly spicy sauce clinging to crispy chicken bites. Let me tell you, my kids couldn’t stop popping them into their mouths, and my husband declared it “the best chicken you’ve ever made.”

What makes this recipe stand out is not just the bold Korean flavors but also how easy it is to whip up, even on those hectic evenings when time is short and hunger is high. Plus, it’s high in protein, making it a guilt-free indulgence we all love.

Now, it’s a staple in our household—perfect for everything from game nights to quick dinners or even as a fun appetizer when friends come over.

The best part? It’s a crowd-pleaser for both adults and kids alike. I’ve tweaked and perfected this recipe over time, and every bite delivers that perfect crunch followed by a sticky, flavorful punch. I can’t wait for you to try it and see why this dish has become a family favorite in our home.

Questions I Often Get Asked About This Recipe

Can I make this ahead of time? Yes! You can prepare the chicken ahead and reheat it in the oven to keep it crispy. Just hold off on tossing it in the sauce until you’re ready to serve.

Is this recipe spicy? It has a mild kick from the gochujang (Korean chili paste), but you can easily adjust the heat level to your preference.

Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs are juicier and work great in this recipe.

What can I serve with Korean Popcorn Chicken? Steamed rice, pickled vegetables, or a simple green salad pair beautifully with this dish.

Can I make this gluten-free? Yes! Just swap the soy sauce for tamari and use a gluten-free flour for coating.

What You Need to Make High Protein Korean Popcorn Chicken

Ingredients:

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

1 tbsp sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Oil for frying (vegetable or canola)

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

Tools:

Large mixing bowls

Deep frying pan or heavy-bottomed skillet

Tongs or a slotted spoon

Paper towels for draining excess oil

How to Make High Protein Korean Popcorn Chicken

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.

Tips for Making the Best High Protein Korean Popcorn Chicken

Double Fry for Extra Crunch: For an even crispier texture, fry the chicken pieces twice. The second fry should be shorter—about 2 minutes.

Adjust the Heat: If you like it spicier, add more gochujang or a dash of red pepper flakes.

Keep it Crispy: Don’t cover the chicken after frying, as it will trap steam and make the coating soggy.

Healthier Option: Air fry the chicken at 400°F for 10-12 minutes, flipping halfway through.

Substitute Sweeteners: Swap honey with maple syrup or brown sugar if preferred.

Reader Reviews

⭐⭐⭐⭐⭐ “This was a HUGE hit with my family! My picky eater couldn’t get enough. Quick, easy, and so flavorful. Definitely adding this to our regular rotation!”

⭐⭐⭐⭐ “Loved the flavor, but I’ll add more spice next time for an extra kick. The chicken was perfectly crispy though!”

⭐⭐⭐⭐⭐ “Better than takeout! The sauce was amazing, and I love that it’s high in protein. My husband asked for seconds…and thirds!”

⭐⭐⭐⭐⭐ “Perfect for busy weeknights! Quick to make and so satisfying. Served it with rice and veggies—delicious!”

⭐⭐⭐⭐ “Tasty and easy to make, but I think I overcooked the chicken a bit. Will try again with thighs next time.”

Printable Recipe

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