Korean Popcorn Chicken

Ingredients

• 2 lb chicken breast (or thighs, cut into bite-size pieces)
• 2 eggs
• 3 tbsp soy sauce
• 0.75 tsp salt
• 0.75 tsp black pepper
• 1.5 tsp garlic powder
• 1 tsp ginger powder
• 1 cup cornstarch
• 3 tbsp flour
• 0.75 tsp baking powder
• 0.333 cup gochujang
• 3 tbsp brown sugar
• 3 tbsp ketchup
• 4 tbsp honey
• 3 garlic (minced)
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1.5 tbsp sesame oil
• 1 tbsp butter
• green onions (for garnish)
• sesame seeds (for garnish)

Steps

1. 1

   In a large bowl, combine the bite-sized chicken pieces, 2 eggs, 3 tbsp soy sauce, 3/4 tsp salt, 3/4 tsp black pepper, 1 1/2 tsp garlic powder, and 1 tsp ginger powder.

2. 2

   Mix the chicken and marinade ingredients thoroughly until every piece of chicken is fully coated.

3. 3

   Add 1 cup cornstarch, 3 tbsp flour, and 3/4 tsp baking powder directly to the bowl with the chicken.

4. 4

   Toss the mixture until the chicken is evenly coated in the dry ingredients, creating a thick batter-like coating.

5. 5

   To cook in an Air Fryer: Preheat the air fryer to 400°F. Arrange chicken in a single layer and cook for 8 minutes. Flip the chicken pieces and cook for another 4 minutes until crispy and golden.

6. 6

   To cook in an Oven: Preheat the oven to 425°F. Place chicken on a baking sheet and bake for 15–20 minutes, flipping the pieces halfway through the cooking time.

7. 7

   While the chicken cooks, prepare the sauce. In a pan over medium heat, combine 1/3 cup gochujang, 3 tbsp brown sugar, 3 tbsp ketchup, 4 tbsp honey, 3 minced cloves of garlic, 3 tbsp soy sauce, 3 tbsp rice vinegar, and 1 1/2 tbsp sesame oil.

8. 8

   Let the sauce simmer for 3–4 minutes until it has thickened.

9. 9

   Turn off the heat and whisk in 1 tbsp of butter until melted and incorporated.

10. 10

    Place the cooked crispy chicken into a clean bowl and pour in approximately 1/2 cup of the prepared sauce.

11. 11

    Toss the chicken until fully coated, adding more sauce if a heavier coating is desired.

12. 12

    Serve the chicken over a bed of rice and garnish with sliced green onions and sesame seeds.

Notes

The recipe makes enough sauce to coat the chicken generously; start with 1/2 cup and add more to your preference. Leftover sauce can be stored for other meals.

Nutrition per serving

• main
• dinner
• high-protein
• air fryer
• baked
• korean
• popcorn chicken
• easy dinner