Crispy Korean Soy Garlic Popcorn Chicken Bites Step-by-step instructions

Before you start

Before you start, cut the chicken thighs into bite-sized pieces, about 1-inch cubes. Grate the fresh ginger and mince the garlic cloves. Measure out all the ingredients for the glaze and set them aside. Set up a wire rack over a baking sheet to drain the fried chicken.

Have a deep-fry thermometer ready and fill a large heavy-bottomed pot with about 4 cups of vegetable oil—enough to submerge the chicken pieces. Heat the oil to 170°F (77°C) for the first fry. Prepare a second wire rack for the double-fried chicken. Make sure all your tools are within reach, as the frying process moves quickly.

Instructions

Fry the Chicken to Crispy Perfection

1. 1Season and Coat the Chicken
   In a large bowl, combine the chicken pieces with 2 tablespoons of soy sauce and the grated ginger. Toss well to coat evenly. Let the chicken sit for 5 minutes while you prepare the coating. Place the potato starch in a shallow dish. Working in batches, dredge the chicken pieces in the potato starch, pressing firmly so the starch adheres and forms craggy, powdery flakes. Shake off any excess and transfer to a wire rack.
   Look for Each piece should be heavily coated with a dry, craggy layer of starch.
   Tip Let the coated chicken rest for 5 minutes before frying so the starch sets and clings better.
2. 2First Fry at 170°F
   Heat the oil in a large heavy-bottomed pot to 170°F (77°C). Carefully add the chicken pieces in batches, making sure not to overcrowd the pot. Fry for 4 minutes, turning occasionally, until the coating is pale golden and the chicken is cooked through. Remove with a slotted spoon and drain on a wire rack. Let the oil return to temperature between batches.
   Look for The chicken will be light golden and floating; the coating should look dry and pebbly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Maintain the oil temperature steadily. Use a thermometer and adjust the heat as needed.
3. 3Second Fry at 190°F
   Increase the oil temperature to 190°F (88°C). Return the par-fried chicken to the hot oil in batches and fry for 90 seconds, until deep golden brown and shatteringly crisp. Remove and drain on a fresh wire rack. The chicken should be very crunchy and cooked through, with an internal temperature of 165°F (74°C).
   Look for The chicken turns a deep golden brown and makes a crisp sound when tapped.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip The second fry is quick—watch carefully to avoid burning. The high heat drives off moisture and creates the crunch.

After the first fry, the chicken should be light golden and cooked through, with a dry, pebbly coating. The second fry transforms it into a deep golden brown, shatteringly crisp shell that makes a crackling sound when you tap it.

The kitchen will smell of hot oil and a faint hint of ginger. The chicken should feel light and airy, not greasy, and the coating should be firmly attached to the meat. Before moving to the glaze, let the chicken drain on a wire rack for a minute or two to remove excess oil.

Simmer the Glaze to a Syrupy Finish

4. 4Simmer the Glaze
   In a small saucepan, combine the remaining 1 tablespoon soy sauce, honey, brown sugar, minced garlic, and mirin. Place over medium heat and bring to a simmer. Cook, stirring occasionally, for 3 to 4 minutes, until the mixture thickens into a syrupy glaze that coats the back of a spoon and bubbles with frothy foam.
   Look for The glaze should be thick enough to leave a trail when you drag a spoon through it.
   Tip Do not walk away—the glaze can burn quickly once it thickens. Keep the heat moderate.
5. 5Toss the Chicken in Glaze
   Place the hot, crispy chicken in a large mixing bowl. Pour the warm glaze over the chicken and toss gently with tongs or a spatula until every piece is coated in the sticky, glossy sauce. Be careful not to over-toss, as the coating may soften slightly. The goal is to coat each piece while keeping as much crunch as possible.
   Look for Each piece glistens with the glaze; some pieces may stick together slightly.
   Tip Toss quickly and serve immediately for the best crunch.

The glaze should be thick, glossy, and bubbling with frothy foam. It will smell intensely of garlic and soy, with a sweet, caramelized aroma. When you drag a spoon through it, the glaze should leave a clear trail that slowly fills in. The color will be a deep mahogany brown. Be careful not to overcook it—if it becomes too thick, it will harden when it hits the chicken. The glaze should coat the back of a spoon easily but still be pourable.

Toss, Garnish, and Serve Immediately

6. 6Garnish and Serve
   Transfer the glazed chicken to a serving platter. Sprinkle generously with toasted sesame seeds. Serve hot, while the coating is still crisp. Enjoy as an appetizer or main dish with rice and vegetables.
   Look for The sesame seeds stick to the glaze, adding a nutty aroma and visual appeal.
   Tip For extra heat, add a pinch of gochugaru (Korean chili flakes) with the sesame seeds.

The chicken should be evenly coated in the glossy glaze, with each piece glistening and slightly sticky. The sesame seeds should cling to the sauce, adding a nutty crunch. The aroma is irresistible—sweet, savory, garlicky. The chicken may clump together slightly, but that's okay; gently separate the pieces with tongs. Serve hot, and listen for that glorious crunch with every bite.

Common mistakes

The most common mistake is overcrowding the pot during frying, which lowers the oil temperature and results in greasy, soggy chicken. Fry in small batches, leaving plenty of space between pieces. Another pitfall is not letting the chicken rest after the first fry—allowing it to sit on the wire rack helps the coating set and ensures a better second fry.

When making the glaze, do not walk away: it can burn quickly once it thickens. Also, avoid over-tossing the chicken in the glaze; too much stirring can break the crust. Finally, serve immediately—the crunch is best right after tossing.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. After the second fry, the crust should be deep golden brown and sound shatteringly crisp when tapped.

The glaze is ready when it has thickened into a syrupy consistency that coats the back of a spoon and leaves a clear trail when you drag a finger through it. The final dish should have a glossy, sticky coating with visible sesame seeds, and every bite should produce a loud crunch followed by juicy, tender meat.

• Poultry: 165°F (74°C) in the thickest part