Korean Popcorn Chicken

Ingredients

• 2 lb chicken breast or thighs (Cut into bite-size pieces.)
• 2 eggs
• 3 tbsp soy sauce (For the chicken marinade.)
• 0.75 tsp salt
• 0.75 tsp black pepper
• 1.5 tsp garlic powder
• 1 tsp ginger powder
• 1 cup cornstarch (For the crispy coating.)
• 3 tbsp flour (For the crispy coating.)
• 0.75 tsp baking powder
• 0.333 cup gochujang (For the Korean sauce.)
• 3 tbsp brown sugar
• 3 tbsp ketchup
• 4 tbsp honey
• 3 cloves garlic (Minced.)
• 3 tbsp soy sauce (For the Korean sauce.)
• 3 tbsp rice vinegar
• 1.5 tbsp sesame oil
• 1 tbsp butter
• green onions (For garnish; amount to taste.)
• sesame seeds (For garnish; amount to taste.)
• cooked rice (To serve; amount not specified.)

Steps

1. 1

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

2. 2

   Add the cornstarch, flour, and baking powder to the coated chicken. Toss until the pieces are evenly covered with the dry coating.

3. 3

   For air-fryer cooking, preheat the air fryer to 400°F (205°C). Arrange the coated chicken in the basket and cook for 8 minutes.

4. 4

   Flip the chicken in the air fryer, then cook for another 4 minutes, until crisp.

5. 5

   Alternatively, preheat the oven to 425°F (220°C). Bake the coated chicken for 15–20 minutes, flipping halfway through, until crispy.

6. 6

   While the chicken cooks, combine the gochujang, brown sugar, ketchup, honey, minced garlic, soy sauce, rice vinegar, and sesame oil in a pan over medium heat.

7. 7

   Let the sauce simmer for 3–4 minutes, until it thickens.

8. 8

   Turn off the heat and whisk the butter into the hot sauce until fully incorporated.

9. 9

   Add the crispy chicken to a bowl. Pour in about 1/2 cup of the sauce and toss until the chicken is fully coated, adding more sauce if needed.

10. 10

    Serve the sauced chicken over rice and top with green onions and sesame seeds.

Notes

The chicken can be cooked in an air fryer or oven. The recipe directs using about 1/2 cup of sauce initially and adding more as needed.

Nutrition per serving

• main
• dinner
• Korean-inspired
• high-protein
• air-fryer
• oven-baked
• spicy
• weeknight