Korean Popcorn Chicken

Ingredients

• 1 chicken breast (About 1 medium breast, cut into bite-size pieces; approximately 200 g edible meat)
• 2 eggs (Beaten for coating)
• 1 cup cornflakes (Quantity was not specified in the source; use enough to coat all the chicken, approximately 25 g)
• 1 tbsp paprika
• 1 tbsp chilli powder (Adjust to taste for heat)
• 1 tbsp garlic powder
• 1 tbsp ground ginger
• 1.5 tbsp gochujang
• 2 tbsp soy sauce
• 1 tsp rice wine vinegar
• 2 tsp mirin
• 3 tbsp honey (The listed sauce quantity is intended for one medium chicken breast; adjust all quantities for a larger batch)
• 1 tbsp sesame seeds (For garnish; estimated amount)
• 1 spring onion (Sliced, for garnish; estimated amount)

Steps

1. 1

   Cut the chicken breast into evenly sized bite-size pieces so they cook at the same rate. Pat the pieces dry if they are wet.

2. 2

   In a bowl, combine the paprika, chilli powder, garlic powder, and ground ginger. Toss the chicken pieces thoroughly in the seasoning mixture until every surface is coated.

3. 3

   Beat the eggs in a separate bowl. Dip each seasoned chicken piece into the beaten egg, turning to coat completely.

4. 4

   Immediately transfer each egg-coated piece to the cornflakes and press or toss gently until well covered. Continue until all the chicken is coated.

5. 5

   Arrange the coated chicken pieces in a single layer in the air fryer basket, leaving space between pieces for the hot air to circulate. No oil is required according to the source.

6. 6

   Air-fry at 200°C / 400°F for 16 minutes, turning or flipping the chicken halfway through. Cook until the coating is crisp and the chicken reaches 74°C / 165°F internally.

7. 7

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

8. 8

   When the chicken is nearly done, pour the sauce into a skillet or pan over medium heat. Heat it gently and let it reduce slightly until warmed through and a little thicker, taking care not to scorch the honey.

9. 9

   Add the hot, crispy chicken to the pan. Toss until every piece is evenly coated in the reduced sauce.

10. 10

    Transfer the chicken to a serving dish and garnish with sesame seeds and sliced spring onion. Serve immediately while the coating is crisp.

Notes

The creator states that the sauce quantities are enough for one medium chicken breast and should be adjusted accordingly. Serve immediately for the best texture, since the sauce will gradually soften the cornflake coating. The chicken should be fully cooked to 74°C / 165°F.

Nutrition per serving

• main
• Korean-inspired
• air-fried
• high-protein
• quick
• sweet-and-spicy
• fakeaway
• weeknight dinner