Korean Popcorn Chicken

Ingredients

• 1.5 lb boneless chicken (cut into 1 inch pieces)
• 4 tbsp soy sauce
• 1 egg (large)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp garlic powder
• 0.5 cup potato starch
• 0.25 cup gochujang (Korean chili paste)
• 2 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp ketchup
• 1 tbsp sesame oil
• 5 garlic (cloves)
• 1 tbsp butter

Steps

1. 1

   Cut the boneless chicken into 1-inch pieces.

2. 2

   In a large bowl, combine the chicken pieces with 4 tablespoons soy sauce, 1 large egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder. Mix well to coat the chicken.

3. 3

   Add 1/2 cup potato starch to the chicken mixture and toss until each piece is thoroughly and evenly coated.

4. 4

   Cook the chicken until crispy and golden brown. (Note: The source mentions an air fryer in the comments, but does not specify time or temperature; standard air frying for popcorn chicken is typically 375°F for 12-15 minutes, or deep fry until internal temperature reaches 165°F).

5. 5

   In a separate pan or bowl, prepare the sauce by combining 1/4 cup gochujang, 2 tablespoons brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon ketchup, 1 tablespoon sesame oil, 5 cloves of garlic (minced), and 1 tablespoon butter.

6. 6

   Heat the sauce ingredients together until the butter is melted and the sauce is well combined and bubbling slightly.

7. 7

   Toss the cooked crispy chicken in the sauce until every piece is fully glazed. Serve immediately.

Notes

The author suggests using potato starch specifically for a better crunch. While the video implies air frying, the chicken can also be deep-fried for a traditional texture.

Nutrition per serving

• main
• Korean
• chicken
• spicy
• fried chicken
• popcorn chicken
• dinner