Korean Popcorn Chicken

Ingredients

• 2 lb chicken breast or thighs (cut into bite-size pieces)
• 2 eggs
• 3 tbsp soy sauce (for chicken marinade)
• 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
• 0.33 cup gochujang (Korean red chili paste)
• 3 tbsp brown sugar
• 3 tbsp ketchup
• 4 tbsp honey
• 3 cloves garlic (minced)
• 3 tbsp soy sauce (for sauce)
• 3 tbsp rice vinegar
• 1.5 tbsp sesame oil
• 1 tbsp butter
• green onions (sliced for garnish)
• sesame seeds (for garnish)

Steps

1. 1

   In a large mixing bowl, combine the bite-sized chicken pieces with the 2 eggs, 3 tablespoons of soy sauce, salt, black pepper, garlic powder, and ginger powder. Mix thoroughly until every piece of chicken is fully coated in the marinade.

2. 2

   To the same bowl, add the cornstarch, flour, and baking powder. Toss the chicken pieces vigorously until they are evenly and thickly coated with the dry mixture.

3. 3

   Cook the chicken using one of the following methods: - Air Fryer: Preheat to 400°F (200°C). Arrange chicken in a single layer (work in batches if needed). Cook for 8 minutes, flip the chicken, then cook for another 4 minutes until crispy and golden. - Oven: Preheat to 425°F (220°C). Place chicken on a parchment-lined baking sheet and bake for 15–20 minutes, flipping halfway through, until cooked through and crispy.

4. 4

   While the chicken cooks, prepare the sauce. In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, minced garlic, 3 tablespoons of soy sauce, rice vinegar, and sesame oil. Let the mixture simmer for 3–4 minutes until it thickens into a glossy glaze. Turn off the heat and whisk in the butter until melted and smooth.

5. 5

   Place the crispy cooked chicken into a clean bowl. Pour about 1/2 cup of the prepared sauce over the chicken and toss until fully coated. Add more sauce if you prefer a heavier glaze.

6. 6

   Serve the chicken immediately over steamed rice. Garnish with sliced green onions and sesame seeds.

Notes

You can use either chicken breast for a leaner option or chicken thighs for more juiciness. For the crispiest air fryer results, do not overcrowd the basket. The sauce can be stored in the fridge for up to a week if you have leftovers.

Nutrition per serving

• main
• Korean
• chicken
• popcorn chicken
• air fryer
• baked
• spicy
• easy