Popcorn Chicken Korean Style

Lunch / Dinner

Popcorn Chicken Korean Style

Sweet, spicy, crunchy, and outrageously delicious, Korean-Style Popcorn Chicken with rice cakes is quickly edging toward the top of the list of the world's most wonderful foods.


4 servings

Total Time

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Test Kitchen Tip

For extra crunchy chicken bites, fry the nuggets twice.


Soak rice cakes in water to cover for 20 minutes; drain well, then pat dry.

Whisk together ketchup, gochuchang, wine, ginger, salt, and pepper; reserve half for dipping.

Add chicken to remaining half ketchup mixture; marinate, covered, 30 minutes then drain.

Coat chicken completely in starch (working in batches); shake off excess.

Heat oil in a wok or sauté pan over medium-high to 350°.

Add rice cakes, one at a time; fry 30 seconds before adding next cake. Fry cakes until outsides crisp, 3 minutes; transfer to a paper-towel-lined plate.

Fry chicken, in batches, until golden and cooked through, 23 minutes; transfer to a paper-towel-lined plate.

Drizzle reserved ketchup mixture over chicken and rice cakes; top with scallions and nuts and/or seeds.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 555

% Daily Value*

Total Fat 19g 29%

Saturated Fat 3g 15%

Cholesterol 90mg 30%

Sodium 963mg 40%

Carbs 68g 22%

Protein 26g

*Percent Daily Values are based on a 2,000 calorie diet.

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