Korean Popcorn Chicken

Ingredients

• 2 lb chicken thighs or breasts (Cut into 1-inch cubes)
• 2 eggs
• 2 tbsp rice vinegar (For the chicken marinade)
• 6 cloves garlic (Minced; for the chicken marinade)
• 1 tbsp fresh ginger (Grated)
• 2 tsp garlic powder (For seasoning the chicken)
• 2 tsp onion powder (For seasoning the chicken)
• 2 tsp salt (For seasoning the chicken)
• 1 tsp black pepper (For seasoning the chicken)
• 1 tsp gochugaru (Optional; for seasoning the chicken)
• 0.25 cup cornstarch (For coating; frying method adds it directly to the marinade, while air-frying method uses it in a separate bowl)
• 0.5 cup all-purpose flour (For coating; frying method adds it directly to the marinade, while air-frying method uses it in a separate bowl)
• neutral oil (For deep-frying, or for oiling and spraying/brushing the air-fryer basket and chicken)
• 1.5 tbsp gochujang (For the sauce)
• 2 tsp sesame seeds (For the sauce)
• 3 tbsp ketchup (For the sauce)
• 4 cloves garlic (Minced; for the sauce)
• 1.5 tbsp honey (For the sauce)
• 3 tbsp butter (Added after the sauce reaches a simmer)
• 1 tbsp rice vinegar (For the sauce)
• 1 tbsp soy sauce (For the sauce)
• 2 tsp sesame oil (For the sauce)
• 1 tsp gochugaru (Optional; for the sauce)
• jasmine rice (For serving; amount not specified)
• sesame seeds (For garnish; amount not specified)
• green onions (Sliced, for garnish; amount not specified)

Steps

1. 1

   Place the cubed chicken in a bowl. Add the eggs, 2 tablespoons rice vinegar, the 6 minced garlic cloves, grated ginger, garlic powder, onion powder, salt, black pepper, and optional chicken-seasoning gochugaru. Mix well, then marinate for as long as desired; 1 hour is ideal, though 1 minute will work.

2. 2

   For the frying method, add the cornstarch and flour directly to the marinated chicken in the same bowl. Mix until the pieces are evenly coated and the coating is sticky.

3. 3

   For the air-frying method, do not add the flour and cornstarch to the marinade. In a new bowl, mix the cornstarch and flour. Remove the chicken from the marinade, toss it in the dry mixture until fully coated, and press lightly so the coating sticks.

4. 4

   For frying, heat neutral oil to 350°F / 175°C. Work in batches so the chicken is not crowded.

5. 5

   Fry each batch for 7–8 minutes, until golden and crispy. Transfer the cooked chicken to a rack.

6. 6

   For air frying, oil the basket and spray or brush the coated chicken with oil. Work in batches.

7. 7

   Air-fry the chicken at 375°F for 8 minutes. Flip the pieces and cook for another 6–8 minutes, until crispy and cooked through.

8. 8

   To make the sauce, place the gochujang, ketchup, sauce sesame seeds, minced sauce garlic, honey, rice vinegar, soy sauce, sesame oil, and optional sauce gochugaru in a pan over medium-low heat. Bring the mixture to a simmer.

9. 9

   Add the butter to the simmering sauce and stir until it has melted. Remove the pan from the heat.

10. 10

    Add the cooked chicken directly to the sauce and toss to coat. Alternatively, combine only the desired amount of sauce with the chicken in a mixing bowl to control how saucy it is.

11. 11

    Serve the Korean popcorn chicken over jasmine rice. Garnish with sesame seeds and sliced green onions.

Notes

The source provides both deep-frying and air-frying methods. The amount of neutral oil for frying, jasmine rice, and garnishes is not specified. The recipe does not state a chicken internal temperature; the air-frying instructions only specify cooking until cooked through.

Nutrition per serving

• main
• Korean-inspired
• spicy
• fried
• air-fryer
• crispy
• high-protein
• family-style