Korean Popcorn Chicken

Ingredients

• 1.5 lb boneless chicken thighs (Cut into 1-inch pieces)
• 4 tbsp soy sauce (Used in the chicken mixture and sauce; divide as needed)
• 1 large egg
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp garlic powder
• 0.5 cup potato starch (Cornstarch may be used instead, though the source says potato starch gets crispier)
• 0.25 cup gochujang
• 2 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp ketchup
• 1 tbsp sesame oil
• 5 cloves garlic (Grated)
• 1 tbsp butter

Steps

1. 1

   Place the 1-inch chicken thigh pieces in a bowl. Add the soy sauce, egg, salt, black pepper, and garlic powder, then mix thoroughly so the chicken is evenly coated.

2. 2

   Pour in the potato starch and mix until the chicken pieces are thoroughly coated. Cornstarch can be substituted, although the source notes that potato starch produces a crispier coating.

3. 3

   Arrange the coated chicken in an air fryer and cook at 400°F (205°C) for 20 minutes. Shake the basket halfway through cooking so the pieces cook and crisp evenly.

4. 4

   While the chicken cooks, combine the gochujang, remaining soy sauce, rice vinegar, ketchup, honey, brown sugar, sesame oil, and grated garlic for the sauce. Mix until combined.

5. 5

   Let the sauce simmer for a few minutes until heated through and slightly thickened.

6. 6

   Add the butter to the simmering sauce and stir until it melts and the sauce becomes glossy.

7. 7

   Add the cooked chicken to the glossy sauce and mix thoroughly until every piece is coated. Serve hot.

Notes

The description gives one total amount of soy sauce, while the transcript uses soy sauce both in the chicken marinade and in the sauce; the source does not specify how to divide the 4 tablespoons. The source does not provide serving suggestions or storage instructions.

Nutrition per serving

• main
• Korean-inspired
• air-fried
• crispy
• spicy-sweet
• chicken