RECIPE 15 / Mains
Danjo Recipes
Korean Popcorn Chicken
For 4 people · US imperial ingredients
More preparation, multiple stages or careful cooking. Rated for hands-on effort, not waiting time.
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Estimated for the base recipe. Includes a 15-minute marinade and frying in small batches; excludes cooking rice. Larger batches may take longer; times do not scale automatically.
Dietary & allergen notes
Listed allergens: Egg · Soy · Sesame · Wheat (usual soy sauce)
- Gochujang may contain wheat or barley. Check ketchup, starch and sauce labels; shared frying oil can introduce allergens.
With ingredient changes or label checks
- For gluten-free, use verified gluten-free soy sauce and gochujang, and check the other packaged ingredients.
Based on the written recipe, not an allergy-safe guarantee. Check every product label and avoid cross-contact. Swaps and toppings can change these flags. Allergy-aware cooking guidance
MAKE ENOUGH FOR EVERYONE
How many people?
Base recipe: 4 people. Estimated main-course portions.
Ingredients scale automatically. Keep the cooking times and temperatures; use more pans or cook in batches for larger amounts.
THE STARTING POINT
Ingredients
US cups, teaspoons, tablespoons, ounces and pounds. Counts stay the same; method measurements remain as written.
For 4 people · check off as you go
Out of something? Open “Need a swap?” below an ingredient. Suggestions do not change the recipe or nutrition estimates.
Need a swap?
1½ lb boneless chicken breastUse the same weight. Breast is leaner; cooking time changes with cut and thickness. Cook the replacement fully.
Need a swap?
2 tbsp tamariUse the same quantity. Salt levels vary, so taste before adding more salt.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
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½ cup cornstarchUse the same quantity for the chicken coating. It may be slightly less crisp.
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neutral cooking oil (such as canola)Use the same quantity. Olive oil adds more flavor; use an oil suited to the cooking method.
Sauce
Need a swap?
2 tbsp tamariUse the same quantity. Salt levels vary, so taste before adding more salt.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
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2 tbsp maple syrupUse the same quantity in this sauce; expect a slightly different flavor.
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another mild vinegar (rice, white wine or cider)Start with the same quantity, then taste. Use unseasoned rice vinegar to avoid extra sugar and salt.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
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1 tbsp neutral cooking oilUse the same quantity; the sauce will lose its toasted sesame flavor.
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jarred minced garlicUse about ½ teaspoon per fresh clove. Add gradually; strength differs between brands.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
For part of an egg, beat it first and measure the fraction. Seasonings listed “to taste” and frying oil stay flexible.
LET’S MAKE IT
The method
- 01
Mix chicken with the marinade soy sauce, egg, salt, pepper, and garlic powder. Rest in the refrigerator for 15 minutes.
- 02
Coat the chicken in potato starch, adding a little more only where wet patches remain.
- 03
Heat frying oil in a deep, heavy pan to 350°F (175°C). Fry small batches for about 4–6 minutes, turning as needed, until crisp and the centre reaches 165°F (74°C). Drain on a rack.
- 04
In a separate pan, gently heat the sesame oil and garlic for 30 seconds. Stir in the remaining sauce ingredients; simmer gently for 1–2 minutes. Add a little extra water if too thick.
- 05
Toss the cooked chicken in the sauce just before serving to keep it crisp.
Recipe references
Cooking temperature guideA ROUGH GUIDE
Estimated nutrition
Per person · one serving
- Calories
- ~530 kcal
- Carbs
- 31 g
- Fat
- 29 g
- Protein
- 37 g
Changing the people count scales the recipe total; nutrition per person stays the same.
What’s included in this estimate?
Uses skinless chicken thighs and all the listed coating and sauce, plus an estimated 3 tbsp absorbed frying oil per base batch. Excludes rice.
Approximate ingredient-based estimates, not verified nutrition labels. Brands, ingredient sizes and oil absorption change the results. Carbs include fibre; calories are approximated from protein, carbs and fat using the general 4/4/9 method.