Korean Popcorn Chicken

Ingredients

• 1 Chicken Breast (medium sized, cut into bite-sized pieces)
• 1 tbsp Paprika (for seasoning chicken)
• 1 tbsp Chilli Powder (for seasoning chicken)
• 1 tbsp Garlic Powder (for seasoning chicken)
• 1 tbsp Ground Ginger (for seasoning chicken)
• 2 Eggs (beaten, for dredging)
• 1.5 cup Cornflakes (crushed, for coating)
• 1.5 tbsp Gochujang (Korean red chili paste)
• 2 tbsp Soy Sauce
• 1 tsp Rice Wine Vinegar
• 2 tsp Mirin
• 3 tbsp Honey
• Sesame Seeds (for garnish)
• Spring Onion (sliced, for garnish)

Steps

1. 1

   Cut the chicken breast into bite-sized pieces.

2. 2

   Place the chicken pieces in a bowl and coat thoroughly with the paprika, chilli powder, garlic powder, and ground ginger.

3. 3

   Prepare two bowls: one with the beaten eggs and one with crushed cornflakes. Dip each seasoned chicken piece into the egg, then immediately roll it in the cornflakes to coat completely.

4. 4

   Place the coated chicken in the air fryer basket. Cook at 200°C (400°F) for 16 minutes, flipping the pieces halfway through the cooking time to ensure even crispiness.

5. 5

   While the chicken is air frying, whisk together the gochujang, soy sauce, rice wine vinegar, mirin, and honey in a small bowl to make the sauce.

6. 6

   Once the chicken is cooked, pour the sauce into a pan over medium heat. Bring to a simmer and allow it to reduce slightly until it thickens.

7. 7

   Add the crispy chicken to the pan and toss until every piece is well-coated in the sauce.

8. 8

   Garnish with sesame seeds and sliced spring onions before serving.

Notes

The sauce quantities provided are specifically for one medium chicken breast; if cooking for more people, scale the sauce ingredients proportionally.

Nutrition per serving

• main
• air fryer
• high protein
• low calorie
• fakeaway
• spicy
• chicken