Your browser doesn’t support HTML5 video

Korean Popcorn Chicken

Julie Nolke

Julie tries her hand at Korean-style popcorn chicken.



  • 1/2 pound about 250 to 300 grams of boneless chicken fillet
  • 2 tablespoons corn flour
  • 1 large egg
  • 1 cup bread crumbs or crumbled corn flakes or coarsely powdered oats
  • Salt to taste
  • 1/4 teaspoon Turmeric
  • Oil for deep frying

Let's get Cooking...

  1. Chop chicken to bite sized pieces. Add the egg and mix. Sprinkle over flour and mix.
  2. Pour the bread crumbs. Mix well and set these aside for about 5 minutes.
  3. Heat oil and deep fry meat evenly till golden. keep stirring for even frying.
  4. Drain popcorn chicken on a kitchen tissue.