Crispy Korean Popcorn Chicken

Ingredients

• 1.5 lb boneless chicken thighs (Cut into pieces approximately 2.5 cm in size; use the raw, boneless weight.)
• 4 tbsp soy sauce (Divide between the chicken marinade and the sauce; the exact amount for each part is not specified.)
• 1 large egg
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp garlic powder
• 0.5 cup potato starch (Can be substituted with cornstarch, although potato starch produces a crispier texture.)
• 0.25 cup gochujang
• 2 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp ketchup
• 1 tbsp sesame oil
• 5 fresh garlic (Grated to incorporate into the sauce.)
• 1 tbsp butter

Steps

1. 1

   Cut the boneless chicken thighs into pieces about 2.5 cm in size. Pat them lightly dry with paper towels so the marinade adheres better.

2. 2

   Place the chicken in a large bowl. Add the soy sauce, egg, salt, black pepper, and garlic powder.

3. 3

   Mix well until all the pieces are evenly coated with the marinade.

4. 4

   Add the potato starch and stir until the chicken is completely coated with a thick, sticky layer.

5. 5

   Preheat the air fryer to 200 °C (400 °F). Arrange the chicken pieces in the basket in a single layer, leaving some space between them for air to circulate.

6. 6

   Cook the chicken for about 20 minutes at 200 °C, shaking the basket halfway through cooking. It should be golden and crispy on the outside and reach an internal temperature of 74 °C.

7. 7

   While the chicken cooks, prepare the sauce. Add the gochujang, remaining soy sauce, rice vinegar, ketchup, honey, brown sugar, sesame oil, and grated garlic to a skillet.

8. 8

   Stir the mixture and bring it to medium heat. Let it simmer gently for a few minutes, stirring, until hot and slightly thickened.

9. 9

   Add the butter to the hot sauce and stir until completely melted and the sauce is smooth and glossy.

10. 10

    Add the crispy chicken to the skillet. Toss gently until all the pieces are coated in sauce.

11. 11

    Serve immediately while the chicken is at its crispiest.

Notes

The description indicates 4 tablespoons of soy sauce in total, while the video mentions soy sauce for both the marinade and the sauce; this has been treated as a total amount divided between both preparations. Potato starch can be substituted with cornstarch, although the video notes that potato starch produces a crispier result.

Nutrition per serving

• main course
• chicken
• Korean cuisine
• air fryer
• crispy
• spicy
• home cooking