Ready to turn up the heat? This Korean Popcorn Chicken is a spicy food lovers dream come true. Follow this quick & easy recipe for the crunchiest sauciest appetizer, snack, meal, or game day finger food.
Why this Spicy Asian Boneless Wing Recipe is Amazing: After years of cooking with the Korean fermented condiment, gochujang, I've perfected the wing sauce so it's perfectly sweet, savory, sticky, & spicy. One bite and you too will fall in love.
Living in the bay area in Northern California gives me easy access to Asian markets, restaurants, & food trucks. My love for Korean popcorn chicken (Dakgangjeong, 닭강정) at KPop or Bonchon is deep & learning to cook my favorites at home helps beat the cravings.
This was inspired by the delicious flavor of the sauce in my Gochujang Pasta recipe, on this site. Both are made on repeat in our house because the kids love them too. Ok, now we cook!
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Ingredients
Here is all you need for this recipe. It starts with your favorite frozen popcorn chicken, I am using Foster Farms.
Please note; do NOT substitute the gochujang for something else. If you do not find it in your local supermarket, try an Asian market or buy it online.
Here are important notes for some ingredients:
- Frozen Popcorn Chicken - these small pre-made boneless chicken pieces in batter make this quick, easy, & fast.
- Gochujang - the fermented soybean & glutinous rice paste with red chile is the star.
- Salted Butter - for richness and a classic used in buffalo or garlic lemon chicken wing recipes.
- Garlic - fresh minced is best.
- Brown Sugar - sweetness to balance the heat.
- Apple Cider Vinegar - acidity & tang
- Sesame Oil - the nutty oil thins the sauce while adding tons of flavor.
- Soy Sauce - salty "umaminess" popular in many Asian dishes.
- Sesame seeds & chopped fresh cilantro for optional toppings
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Korean-Style Popcorn Chicken
For this recipe I am using an air fryer to cook the frozen popcorn chicken. Like my recipe for Air-Fryer Buffalo Chicken Tenders, the breading comes out crunchy without all the unhealthy oil.
* See recipe tips section below for other ways to cook the wings if you don't have an air fryer.
Here are the easy steps for making Korean Popcorn Chicken in the Air Fryer.
- Cook the Chicken
- Make the Wing Sauce & Toss
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Cook the Chicken
Preheat your air fryer to 375° and set the timer for 10 minutes. Adjust for bigger/smaller sized nuggets, strips, or tenders if using as a substitute (follow package air fryer instructions if needed).
Once the air fryer is preheated, add the frozen chicken pieces. Make sure to load them in a single layer with some space between for crispiest results.
2 - Make the Wing Sauce & Toss
The sweet & spicy wing sauce only takes 5 minutes to make on the stove. Plan accordingly and get it going in the final minutes of the chicken cooking.
Add the butter to a large skillet over medium low heat. Once melted add the remaining ingredients & stir. Cook for 3 minutes.
* If too thick for your liking, thin with a bit more water.
Once the pan sauce is done, add the cooked popcorn chicken pieces. Using tongs, toss to coat.
Serving & Storing
Best served immediately on a platter or bowl while fresh, crunchy, & hot. Sprinkle sesame seeds, cilantro, or green onions over the top if desired.
Make sure to have wet wipes or use forks since the sauce is messy good. They are great for Super Bowl Sunday, happy hour, or any party.
What to Serve with Spicy Korean Popcorn Chicken : Pair these with something cool, crisp, & sweet like my Korean Pickled Veggies. Try making a rice bowl for dinner with some Spicy Asian Cucumber Salad and served over Chicken Broth Rice.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - Start the chicken ahead of time since it only takes a few minutes to make the wing sauce in the pan.
- DO NOT substitute the gochujang for another hot sauce or it will not have traditional Korean flavor.
- Adjust the heat to your liking with more or less gochujang.
- If you love a classic bone-in wing, try my recipe for Korean Gochujang Chicken Wings.
- If you do not have an air fryer, you can bake the popcorn chicken in the oven or cook in a deep fryer.
- Substitute the popcorn chicken for other frozen breaded chicken pieces like nuggets, tenders, strips, or bites. (cook per the package)
- Enjoy your favorite beer, a glass of fruity soju, or cold milk if you are weak and need to tame the heat - haha!
- Did you know that Korean Fried Chicken originated in the 1950s during the Korean War as American soldiers introduced fried chicken to the locals. "Chikin" is still a street food favorite and is now loved globally.
FAQ
It is easy to make substitutions to make this gluten-free. Use your favorite brand of gluten-free popcorn chicken & use tamari instead of soy sauce.
Everyone has different taste buds but I and other articles agree that gochujang is spicier. The paste is more bold & less sweet. Sriracha is more of a spicy ketchup in comparison.
It can but I don't recommend it for this recipe. Though both are spicy, the flavors are unique. For authentic Korean flavored fried chicken, only use gochujang.
Korean Popcorn Chicken
Equipment
- air fryer
Ingredients
- 1 pound Popcorn Chicken frozen packaged
- 1 tablespoon salted butter
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 3 tablespoons soy sauce
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 teaspoon water
- sesame seeds, chopped fresh cilantro, & chopped green onions OPTIONAL TOPPINGS
Instructions
- Set the air fryer to 375°F and the timer for 10 minutes to preheat.
- Once the air fryer is preheated, add the frozen popcorn chicken pieces to the basket or tray in a single layer. Try and space them out so they get crispy on all sides.1 pound Popcorn Chicken
- When there is 5 minutes left on the air fryer, start the wing sauce.
- In a large skillet, melt the butter over medium low heat.1 tablespoon salted butter
- Once melted, add the remaining sauce ingredients to the pan. Stir to combine and cook over medium low for 3 minutes to bring the flavors together.* if the sauce is very thick (gochujang brands may vary) add another teaspoon of hot water, stir & adjust.1 tablespoon minced garlic, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 3 tablespoons soy sauce, 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 teaspoon water
- Add the hot cooked chicken to the pan, toss to coat. Turn the heat off & serve.
- Top with optional sesame seeds, cilantro leaves, or chopped green onions.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer at 400° for 5-10 minutes.
- Use gluten-free popcorn chicken & tamari instead of soy sauce for a gluten-free version.
- Use frozen breaded chicken tenders, strips, or nuggets instead of popcorn bite-sized pieces, cook per the package instructions.
Nutrition
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Esme Slabbert says
New ingredient: gochujang, will have to investigate as it does look awesome
Saw your post at Penny’s Passion.
My entries this week are numbered #81+82
Don’t forget to join us at SSPS https://esmesalon.com/tag/seniorsalonpitstop/