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Julie tries her hand at Korean-style popcorn chicken.

Korean Popcorn Chicken


  • 1/2 pound about 250 to 300 grams of boneless chicken fillet

  • 2 tablespoons corn flour

  • 1 large egg

  • 1 cup bread crumbs or crumbled corn flakes or coarsely powdered oats

  • Salt to taste

  • 1/4 teaspoon Turmeric

  • Oil for deep frying


  1. Chop chicken to bite sized pieces. Add the egg and mix. Sprinkle over flour and mix.

  2. Pour the bread crumbs. Mix well and set these aside for about 5 minutes.

  3. Heat oil and deep fry meat evenly till golden. keep stirring for even frying.

  4. Drain popcorn chicken on a kitchen tissue.

Korean Popcorn Chicken

BBQ Sauce


  • 3/4 cup soy sauce

  • 1/4 cup water

  • 1 cup light brown sugar

  • 2 tablespoons sesame oil

  • 1 tablespoon rice wine vinegar

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon red pepper flakes

  • 2 teaspoons sriracha sauce

  • 1 tablespoon grated ginger

  • 11/2 tablespoons grated garlic

  • 1 scallion, finely chopped

  • 3 tablespoon cornstarch

  • 3 tablespoons water

  • Spicy Kimchi


  1. In a saucepan combine the soy sauce, water, brown sugar, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic, and scallion. Heat the sauce on high and bring to a boil, about 5-7 minutes.

  2. In a small bowl, combine the water and cornstarch until smooth. Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6-8 minutes.

  3. Toss the sauce over the chicken and sprinkle green onions over top. Serve with kimchi.

BBQ Sauce




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today, I am making Korean-style popcorn chicken. Now, despite what people may have told you about me, I do not know a thing about Korean cooking. So any of you questioning the authenticity here? You are correct to do so. Hey, but I made a sauce that's got Korean-inspired ingredients in it that I think tastes pretty damn good. So I'm gonna stand by it. So that got a little bit more intense than I had initially anticipated. So, I got my chicken breast right here. I'm gonna cut it up into popcorns. Chicken size. The smaller the better. These are gonna take about two, three minutes in the fryer, but you wanna make sure they're all the same size because of course, the chicken's gotta be fully cooked in the middle. You know that. So make sure your thicknesses are all the same. That's what she said. Alright, so I'm gonna set our chicken mixture aside for about five minutes, and let's get started on the barbecue sauce. I'm gonna start by adding in 3/4 of a cup of soy sauce, 1/4 cup of water, one cup of brown sugar, two tablespoons of sesame oil, one tablespoon of rice wine vinegar, 1/4 teaspoon black pepper, 1/2 a teaspoon of red pepper flakes, two teaspoons of Sriracha sauce, one tablespoon of grated ginger, one and 1/2 tablespoons of grated garlic, and one green onion, finely chopped. So we're gonna heat this up, bring it to a boil. About five to seven minutes. While that's happening, in a small bowl, I'm gonna combine the water and the corn starch until it's smooth. So I'm gonna add in the corn starch slurry, and whisk until thick. That's about six to eight minutes. This is my sauce. It cooled a little bit, got real thick. Mm! Mm! Ooh, it's like a little bit spicy, lot of tang. Lot of tang. This is my chicken. It's all nice and crispy. Let's get it coated. Now I don't want to use all of the sauce 'cause I want to keep some for myself for later. I know. Cameraman is impressed with me. I'm not even looking anymore. That coulda gone so bad. Oh my God. You are such a good cook! You are a good cook. That's just so good. Oh yeah. 10 out of 10. That is a 10. I am a 10. And you are a God damn 10.