Korean Glazed Chicken Popcorn vs. Sesame Chicken Bites: Two Small Plates with Big Flavor

Korean cuisine knows how to make a big impact in small bites. Whether you're craving spicy, sweet, savory, or nutty, there's a chicken snack for every palate. Today, we’re featuring two fan-favorite small plate recipes: Korean Glazed Chicken Popcorn and Sesame Chicken Bites. Both are bite-sized, fried to golden perfection, and coated in bold, flavorful sauces—perfect for parties, snacking, or satisfying your street food cravings at home.

Korean Glazed Chicken Popcorn

This Korean-inspired popcorn chicken is crispy on the outside, tender on the inside, and coated in a sticky, sweet, and spicy gochujang glaze. Think of it as Korean fried chicken in miniature form.

Ingredients:

For the Chicken:

• 500g boneless chicken breast, cut into bite-sized pieces

• 1/2 cup all-purpose flour

• 1/4 cup cornstarch

• 1 egg

• 1/2 cup cold water

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp pepper

• Oil for deep frying

For the Glaze:

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 garlic clove, minced

• 1 tbsp sesame seeds (for garnish)

• Spring onions (optional, for garnish)

Instructions:

Step 1: Prepare the Batter

• In a large mixing bowl, whisk together all-purpose flour, cornstarch, garlic powder, salt, and pepper.

• Add one egg and mix well.

• Slowly pour in cold water, whisking until you get a smooth, lump-free batter. Set aside.

Step 2: Coat the Chicken

• Cut chicken into bite-sized strips or chunks.

• Dip each piece into the batter, ensuring an even coat. Let excess drip off before frying.

Step 3: Fry the Chicken

• Heat oil in a deep pan or wok to 170–180°C (340–360°F).

• Fry chicken in batches for 5–7 minutes, until golden and crispy.

• Remove and drain on paper towels to keep them crunchy.

Step 4: Make the Gochujang Glaze

• In a pan, mix gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic.

• Simmer over medium heat, stirring often, for 2–3 minutes until slightly thickened. The glaze should be sticky, sweet, spicy, and tangy.

Step 5: Glaze the Chicken

• Toss the fried chicken in the glaze until evenly coated. You can do this in the pan or a large bowl.

Step 6: Garnish and Serve

• Transfer to a serving plate. Garnish with sesame seeds and sliced spring onions.

• Serve hot—perfect as an appetizer, snack, or with steamed rice for a full meal.

Sesame Chicken Bites

These crispy chicken bites are tossed in a savory, nutty sesame-soy glaze. Mild in heat but rich in flavor, they’re perfect for anyone who loves umami and crunch.

Ingredients:

For the Chicken:

• 500g boneless chicken breast, cut into small cubes

• 1/2 cup all-purpose flour

• 1/4 cup cornstarch

• 1 egg

• 1/2 cup cold water

• 1 tsp garlic powder

• Salt and pepper to taste

• Oil for deep frying

For the Sesame Glaze:

• 2 tbsp sesame oil

• 2 tbsp soy sauce

• 1 tbsp honey

• 1 tsp rice vinegar

• 1 garlic clove, minced

• 1 tbsp sesame seeds

• Spring onions for garnish (optional)

Instructions:

1. 1. Prepare the Batter

   • In a mixing bowl, whisk together ½ cup all-purpose flour, 2 tbsp cornstarch, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.

   • Crack in 1 egg and mix well.

   • Gradually add about ½ cup cold water, whisking until the batter is smooth and slightly thick. Set aside.

   2. Coat the Chicken

   • Cut 500g chicken breasts or thighs into uniform bite-sized pieces.

   • Dip each chicken piece into the batter, making sure it’s well-coated.

   3. Fry the Chicken

   • Heat vegetable oil in a pan or wok to 170–180°C (340–360°F) — enough for deep-frying.

   • Fry the battered chicken in small batches for 5–7 minutes, or until golden and crispy.

   • Remove and drain on paper towels to absorb excess oil.

   4. Make the Sesame Glaze

   • In a small pan, combine 2 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 2 cloves minced garlic.

   • Cook over medium heat, stirring occasionally, until the sauce simmers and thickens slightly (about 2–3 minutes). Adjust seasoning if needed.

   5. Toss Chicken in Glaze

   • Add the fried chicken to the glaze and toss well until every piece is evenly coated and glossy.

   • Serve hot as a main dish or appetizer. Optionally, garnish with sesame seeds and chopped spring onions for extra flavor and crunch.

   6. Garnish and Serve

   Sprinkle with sesame seeds and finely sliced spring onions for a fresh crunch and extra flavor. Serve hot!

Nutritional Comparison (Per Serving – Approx. 200g Cooked)

Note: Values are approximate and based on typical ingredients. Actual values will vary based on exact quantities and cooking methods.

Why You’ll Love These Dishes

• Big Flavor, Small Bite: These dishes deliver explosive Korean flavor in small, snackable portions.

• Perfect for Sharing: Serve them as appetizers, party snacks, or build your own Korean-inspired rice bowl.

• Customizable: Adjust spice levels, swap proteins, or experiment with different sauces.

How You Can Experiment with These Recipes

• Swap the Protein: Try tofu, shrimp, or cauliflower for a vegetarian or pescatarian twist.

• Make it Healthier: Bake or air-fry the chicken instead of deep frying.

• Fusion Flavors: Add chili flakes, sriracha, or even a peanut drizzle to put your own spin on the glaze.

• Serve Creatively: Use them as a topping on rice bowls, salads, or inside lettuce wraps.

Whether you go for the fiery Korean Glazed Chicken Popcorn or the nutty Sesame Chicken Bites, one thing’s for sure—your taste buds are in for a treat. These small plates are easy to make, full of flavor, and endlessly versatile. Perfect for weeknight cravings or your next get-together!