Crispy Korean-Style Popcorn Chicken

Ingredients

• 1 chicken breast (One medium breast, cut into small bite-sized pieces.)
• 2 egg (Beaten for coating the chicken.)
• 1 cup cornflakes (Approximately; lightly crushed if they are very large, for coating the chicken.)
• 1 tbsp sweet paprika or paprika (For seasoning the chicken.)
• 1 tbsp chili powder (Adjust to taste if you prefer a less spicy sauce.)
• 1 tbsp garlic powder (For seasoning the chicken.)
• 1 tbsp ground ginger (For seasoning the chicken.)
• 1.5 tbsp gochujang (Korean chili paste.)
• 2 tbsp soy sauce (Preferably low-sodium, if desired.)
• 1 tsp rice wine vinegar
• 2 tsp mirin (Sweet Japanese rice wine.)
• 3 tbsp honey (To add sweetness to the sauce.)
• 1 tsp sesame seeds (For garnish.)
• 1 scallion (Chopped, for garnish.)

Steps

1. 1

   Cut the chicken breast into small, uniform bite-sized pieces so they cook evenly.

2. 2

   Mix the paprika, chili powder, garlic powder, and ground ginger. Coat the chicken pieces with this spice mixture until they are well seasoned.

3. 3

   Beat the eggs in a shallow bowl. Dip each seasoned chicken piece into the beaten egg, allowing the excess to drip off.

4. 4

   Immediately coat each piece with the cornflakes, pressing gently so the coating adheres on all sides.

5. 5

   Place the coated chicken in the air fryer basket in a single layer, without overcrowding the pieces. Cook for 16 minutes, turning halfway through, until golden and crispy and the internal temperature reaches 74 °C.

6. 6

   While the chicken is cooking, combine the gochujang, soy sauce, rice wine vinegar, mirin, and honey in a bowl. Stir until the sauce is smooth.

7. 7

   When the chicken is ready, pour the sauce into a skillet and heat it over medium heat. Let it reduce slightly, stirring, until hot and somewhat thicker.

8. 8

   Add the crispy chicken to the skillet with the reduced sauce. Stir or toss gently until all the pieces are well coated.

9. 9

   Serve immediately and garnish with sesame seeds and chopped scallion.

Notes

The amount of sauce listed is sufficient for one medium chicken breast; adjust all quantities proportionally if preparing more chicken. There is no need to add oil to the air fryer. The chicken will be crispier if cooked in a single layer and served immediately after being mixed with the sauce.

Nutrition per serving

• main dish
• Korean cuisine
• chicken
• air fryer
• crispy
• sweet and spicy
• high-protein
• quick dinner