Samantha When I’m craving something bold, crunchy, and a little spicy, my go-to recipe is high protein crispy Korean popcorn chicken. These bite-sized chicken pieces are double-coated for maximum crunch, then tossed in a sticky-sweet gochujang glaze that’s packed with flavor. It’s the perfect balance of comfort food indulgence and high-protein nutrition, making it a dish I love to serve for dinner, meal prep, or even as a game-day snack.
Unlike traditional fried chicken, this crispy Korean popcorn chicken recipe uses lean chicken breast to keep the protein high and the fat lower. Whether you bake, air fry, or fry them traditionally, the result is golden nuggets that are tender on the inside and crunchy on the outside. Add the signature Korean glaze made with garlic, soy sauce, honey, and gochujang, and you’ll have a dish that’s irresistible.
The best part is how versatile this high protein Korean chicken recipe can be. It’s fast, affordable, and customizable—mild enough for kids if you reduce the spice, but fiery enough for spice lovers with an extra scoop of gochujang. And because chicken breast is one of the leanest protein sources (Healthline), each serving is satisfying, filling, and supports muscle recovery after a long day or workout.
High Protein Crispy Korean Popcorn Chicken – Easy 35-Minute Recipe with Gochujang Glaze and Lean Chicken Breast
Ingredients
- 1 ½ lbs chicken breast cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs beaten
- 3 tbsp gochujang Korean chili paste
- 3 tbsp soy sauce
- 2 tbsp honey
- 3 garlic cloves minced
- 1 tsp fresh ginger grated
- 1 tbsp sesame oil
- 2 green onions chopped
- Sesame seeds for garnish
- Oil for frying or baking spray for oven/air fryer
Instructions
- Prep chicken: Cut chicken into small bite-sized pieces.
- Coat: Dip in beaten eggs, then dredge in cornstarch for a light coating.
- Cook:– Oven: Bake at 400°F for 18–20 minutes until golden and crispy.– Air Fryer: Cook at 375°F for 14–16 minutes, flipping halfway.– Frying: Heat oil in skillet, fry pieces for 4–5 minutes per batch until golden.
- Make glaze: In a skillet, sauté garlic and ginger in sesame oil. Add gochujang, soy sauce, and honey. Simmer until slightly thickened.
- Combine: Toss cooked chicken in the glaze until evenly coated.
- Serve: Garnish with sesame seeds and green onions.
Notes
Secret Tips for Perfect High-Protein Korean Popcorn Chicken
1. Use Small, Even Chicken Cubes:
Cut your lean chicken breast into evenly sized bite-sized pieces so the crispy Korean popcorn chicken cooks evenly. Smaller cubes also absorb the gochujang glaze better, giving every bite a sweet-spicy punch.2. Double-Coat for Maximum Crunch:
For the best texture, coat the chicken once, let it rest, then coat it again. This helps the crust stay crunchy even after tossing the pieces in the sticky Korean gochujang sauce, making it ideal for meal prep and high-protein snacking.3. Don’t Skip the Cornstarch:
Cornstarch is key to achieving the signature crisp in Korean popcorn chicken. Mixing it with a bit of flour creates a light, crackly coating that holds up beautifully under the glaze.4. Balance Heat, Sweetness, and Umami:
Fine-tune your gochujang glaze by adjusting honey for sweetness, soy sauce for umami, or rice vinegar for acidity. This keeps your Korean popcorn chicken recipe balanced and customizable to your preferred flavor profile.5. Toss the Chicken While It’s Hot:
Always coat the crispy chicken bites in the glaze right after cooking. The heat helps the sauce cling perfectly, making every piece glossy, flavorful, and fully coated.6. Air-Fry for a Lighter High-Protein Option:
Air frying the chicken breast pieces gives you a lighter but still crispy result. It keeps your high-protein Korean popcorn chicken lower in fat without sacrificing crunch.7. Finish with Fresh Garnishes:
Top with green onions and sesame seeds to add freshness, texture, and authentic Korean flavor. These garnishes complete the look and enhance the overall taste.Recipe Overview (High Protein Crispy Korean Popcorn Chicken)
- Course: Main Dish / Appetizer
- Cuisine: Korean-Inspired
- Skill Level: Beginner–Intermediate
- Difficulty Level: Easy
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Main Ingredients: Chicken breast, cornstarch, gochujang, soy sauce, garlic, honey
- Best For: High-protein dinners, meal prep, game day appetizers, Korean-inspired comfort food
Nutritional Snapshot (Per Serving)
Approximate values for crispy Korean popcorn chicken with high protein:
- Calories: ~420
- Protein: 38g
- Carbohydrates: 28g
- Fat: 14g
- Fiber: 2g
- Sodium: 880mg
- Iron: 3mg
(Source: USDA FoodData Central)
Budget Breakdown
Cooking high protein crispy Korean popcorn chicken at home is far more affordable than Korean takeout:
- Chicken breast (1 ½ lbs): $8.00
- Gochujang (3 tbsp): $2.50
- Soy sauce (3 tbsp): $0.75
- Garlic & ginger: $0.75
- Cornstarch (1 cup): $0.60
- Honey (2 tbsp): $0.60
- Green onions & sesame seeds: $1.50
- Total Cost: ≈ $14.70 (serves 4, ~$3.67 per serving)
Behind the Recipe
The inspiration for this Korean popcorn chicken recipe came from my first trip to Seoul, where food stalls were selling baskets of crispy chicken coated in sticky sauces. I loved the sweet, savory, and spicy flavors, but I wanted to recreate it at home in a way that fit into my weekly high-protein meal plan.
By using chicken breast instead of darker cuts, I boosted the protein content while keeping it lighter. The cornstarch coating ensures every bite stays crunchy, whether it’s fried, oven-baked, or made in the air fryer. And the glaze—made with garlic, ginger, soy sauce, honey, and gochujang—gives you that authentic Korean street food taste right in your kitchen.
This recipe is also about balance. According to Harvard Health, choosing lean protein sources like chicken breast supports satiety and long-term health. That means this dish doesn’t just taste good—it fits into a healthy lifestyle. It’s why I call this my high protein crispy Korean chicken bites recipe—because you really can have the best of both worlds: flavor and fuel.
Why You’ll Love This High Protein Crispy Korean Popcorn Chicken
Quick and Easy
In just 35 minutes, you’ll have a fresh batch of crispy Korean chicken bites that taste like they came straight from a street food stall. With simple ingredients and flexible cooking methods, this recipe is a time-saver without cutting corners on flavor.
Protein-Packed
Each serving delivers nearly 40 grams of protein, making this high protein Korean fried chicken ideal for fitness lovers, meal preppers, or anyone who wants to stay full longer. According to Nutritionix, chicken breast is one of the best lean protein sources, keeping this dish both hearty and nourishing.
Bold Flavors
The sticky gochujang glaze is the star of this recipe, blending sweet, spicy, and savory notes. It transforms everyday popcorn chicken into an authentic Korean popcorn chicken recipe with addictive flavor in every bite.
Versatile
You can bake, fry, or air fry these Korean popcorn chicken bites depending on your mood and kitchen setup. They adapt beautifully whether you want a lighter version, maximum crunch, or something in between.
Perfect for Sharing
Because they’re bite-sized, this Korean popcorn chicken with gochujang glaze is perfect for family dinners, potlucks, or game-day snacks. They disappear fast at gatherings—so don’t be surprised if you need to double the batch.
More Recipes You’ll Want to Try Soon
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- Fluffy Start: High Protein Egg Bites – Perfectly portioned, protein-packed bites that are great for breakfast meal prep or on-the-go snacking. Try them here.
Ingredients You’ll Need
- 1 ½ lbs chicken breast, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- 3 tbsp gochujang (Korean chili paste)
- 3 tbsp soy sauce
- 2 tbsp honey
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 2 green onions, chopped
- Sesame seeds, for garnish
- Oil for frying or baking spray for oven/air fryer
Ingredient Highlights
Chicken Breast
Lean, high-protein, and quick-cooking—perfect for crispy popcorn chicken bites.
Gochujang
A Korean chili paste that’s sweet, spicy, and umami-rich, the star of the glaze.
Cornstarch
Creates a lighter, crispier coating compared to flour, keeping the tenders airy and crunchy.
Garlic & Ginger
Classic aromatics that infuse the glaze with bold flavor.
Honey
Balances the heat of gochujang with natural sweetness, making the glaze sticky and addictive.
Perfect For
Weeknight Dinners
Quick, flavorful, and satisfying, this high protein crispy Korean popcorn chicken is exactly what you need for busy weeknights. It comes together in about 35 minutes, and the balance of lean protein and bold flavors makes it both energizing and indulgent. According to WebMD, protein-rich dinners can help with appetite control, making this dish not just tasty but smart for evening meals.
Meal Prep Lunches
This Korean popcorn chicken recipe stores and reheats beautifully. Keep the glaze separate and toss just before eating to maintain maximum crunch. With nearly 40 grams of protein per serving, it’s one of my favorite meal prep options for the week.
Game Day or Parties
These bite-sized Korean chicken bites with gochujang glaze are perfect finger food for gatherings. Serve them on toothpicks with extra dipping sauce, and watch them disappear in minutes. They’re a fun, protein-packed alternative to wings.
Date Nights at Home
Paired with rice, sautéed vegetables, and a glass of wine, this crispy Korean popcorn chicken feels like a restaurant-quality dish without the high price tag. The bold glaze and crunchy texture make it an easy but impressive choice for a stay-at-home date night.
Comfort Food Nights
When cravings hit, few dishes satisfy like a steaming bowl of sticky Korean popcorn chicken. The crunch, the glaze, and the protein-packed bites make this a comfort food classic you can feel good about eating.
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- Fluffy Start: Cottage Cheese Berry Bowl – A light, colorful breakfast that’s protein-rich and refreshing—perfect for fueling your morning. See the recipe.
How to Make This High Protein Crispy Korean Popcorn Chicken
- Prep chicken: Cut chicken into small bite-sized pieces.
- Coat: Dip in beaten eggs, then dredge in cornstarch for a light coating.
- Cook:
- Oven: Bake at 400°F for 18–20 minutes until golden and crispy.
- Air Fryer: Cook at 375°F for 14–16 minutes, flipping halfway.
- Frying: Heat oil in skillet, fry pieces for 4–5 minutes per batch until golden.
- Make glaze: In a skillet, sauté garlic and ginger in sesame oil. Add gochujang, soy sauce, and honey. Simmer until slightly thickened.
- Combine: Toss cooked chicken in the glaze until evenly coated.
- Serve: Garnish with sesame seeds and green onions.
Sam’s Pro Tips for Success
Double-Coating for Extra Crispiness
Coat chicken twice in cornstarch for maximum crunch.
Don’t Overcrowd the Pan
When frying or air frying, leave space so the chicken stays crispy.
Control the Heat
Adjust gochujang and honey ratios to make the sauce mild, medium, or spicy.
Keep Sauce Separate for Meal Prep
Toss chicken in sauce only before serving to maintain crunch.
Reheat Smart
Reheat in oven or air fryer, never microwave—this keeps chicken crispy.
Easy Variations You Can Try
Spicy Kick
If you love heat, turn this into extra spicy Korean popcorn chicken by adding sriracha, chili flakes, or hot honey into the glaze. This simple adjustment transforms the dish into a fiery snack that still retains the balance of sweet and savory. Spice not only excites your palate but may also boost metabolism, as noted by Healthline.
Baked Version
For a lighter twist, try baked Korean popcorn chicken. Arrange the coated chicken on a sheet pan, spray lightly with oil, and bake until golden and crispy. It’s a healthier version that still delivers crunch without the excess oil from deep frying.
Gluten-Free
Need a gluten-free option? Swap in gluten-free cornstarch and replace soy sauce with tamari. This ensures you can enjoy gluten-free high protein Korean chicken bites with the same great flavor and texture.
Sesame Honey Glaze
If you prefer a sweeter variation, skip the gochujang and make a sesame honey Korean chicken glaze with extra honey, sesame oil, and garlic. It creates a milder, family-friendly version that’s especially appealing to kids.
Air Fryer Shortcut
Busy weeknight? Opt for air fryer Korean popcorn chicken. It takes half the time, uses very little oil, and still gives you perfectly crispy, golden bites coated in sticky glaze.
More Recipes You’ll Love Trying Next
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- Warm & Cozy: Cheese Steak Stuffed Peppers – A low-carb yet indulgent dinner stuffed with steak, peppers, and gooey cheese for the ultimate comfort meal. Try it here.
Storage and Reheat Tips
- Fridge: Store in airtight container up to 4 days.
- Freezer: Freeze cooked chicken bites for up to 2 months.
- Reheat: Oven or air fryer at 350°F for 8–10 minutes restores crispiness.
Make It a Meal
Pair high protein crispy Korean popcorn chicken with these favorites:
Explore More:
Frequently Asked Questions
Is Korean popcorn chicken high in protein?
Yes, especially when made with chicken breast. Each serving has around 38 grams of protein, making it one of the best high-protein Korean chicken recipes you can make at home. Protein-rich meals like this help with satiety and support muscle recovery according to Healthline.
Can I make Korean popcorn chicken in the air fryer?
Absolutely! Air fryer Korean popcorn chicken is a great way to achieve a crispy coating with minimal oil. It’s healthier than deep frying and still delivers the crunch and flavor you expect.
How do I keep Korean popcorn chicken crispy for meal prep?
To maintain crispiness, always store the sauce separately. Reheat the chicken bites in an oven or air fryer, then toss them in the gochujang glaze just before eating. This ensures they stay crunchy and flavorful.
What side dishes go with Korean popcorn chicken?
Classic sides include steamed rice, kimchi, and pickled radish. For a complete meal, serve with stir-fried vegetables or a light cucumber salad to balance the richness of the crispy Korean chicken bites.
Can I make Korean popcorn chicken gluten-free?
Yes, simply use gluten-free cornstarch and tamari instead of soy sauce. This makes a gluten-free Korean popcorn chicken recipe that tastes just as delicious.
What’s the difference between Korean popcorn chicken and Korean fried chicken?
Korean popcorn chicken is bite-sized and perfect for snacking, meal prep, or parties. Korean fried chicken usually uses larger cuts such as wings, thighs, or drumsticks, and often involves a double-frying technique for extra crispiness.
How do I reheat Korean popcorn chicken without it getting soggy?
The best way to reheat is in an oven or air fryer at 350°F for about 8–10 minutes. Avoid microwaving, as it softens the crispy coating.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs make juicier bites, though they are slightly higher in fat and lower in protein compared to breast. They’ll still work perfectly in this Korean popcorn chicken recipe—just adjust the cooking time by a few minutes.
Is gochujang necessary for Korean popcorn chicken?
Gochujang is the signature ingredient that gives authentic Korean popcorn chicken with glaze its sweet, spicy, and umami-rich flavor. However, you can substitute with sriracha mixed with a little miso paste if you don’t have it.
Can I freeze Korean popcorn chicken?
Yes, you can freeze the cooked chicken pieces (without glaze) in airtight containers for up to 2 months. Reheat in the oven or air fryer, then add glaze when serving. Freezing helps make this dish even more meal prep–friendly.
Is Korean popcorn chicken healthy?
When made with lean chicken breast and cooked in the oven or air fryer, it can be part of a balanced diet. According to Mayo Clinic, baking or air frying reduces unhealthy fats compared to traditional deep frying.
Final Thoughts
If you’ve been searching for a dish that satisfies your comfort food cravings while still fitting into your nutrition goals, this high protein crispy Korean popcorn chicken is the answer. It’s crunchy, sticky, and loaded with flavor thanks to the gochujang glaze—but it’s also packed with lean protein to keep you fueled and satisfied.
I love this recipe because it’s adaptable. You can fry it for maximum crunch, bake it for a lighter version, or air fry it when you’re short on time. It’s perfect for weeknight dinners, meal prep, or even party appetizers that impress without being complicated.
For me, this dish represents what home cooking should be: fun, flavorful, and nourishing. Once you make it, you’ll see why it’s a recipe I keep coming back to week after week.
“Crispy, sticky, and packed with protein—this high protein Korean popcorn chicken proves you can enjoy comfort food and still fuel your body.” – Sam
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Bite-sized chicken coated in a crunchy shell and tossed in a sticky gochujang glaze—this protein-packed Korean popcorn chicken is crispy, flavorful, and ready in just 35 minutes.
