Korean Popcorn Chicken

Ingredients

• 2 lb boneless chicken thighs or breasts (Cut into 1-inch cubes)
• 2 eggs
• 2 tbsp rice vinegar (For the marinade)
• 6 cloves garlic (Minced; for the marinade)
• 1 tbsp fresh ginger (Grated)
• 2 tsp garlic powder (For the marinade seasoning)
• 2 tsp onion powder (For the marinade seasoning)
• 2 tsp salt (For the marinade seasoning)
• 1 tsp black pepper (For the marinade seasoning)
• 1 tsp gochugaru (Optional; for the marinade)
• 0.25 cup cornstarch (For coating; use directly in the marinade for frying, or separately for air frying)
• 0.5 cup all-purpose flour (For coating; use directly in the marinade for frying, or separately for air frying)
• neutral oil (For deep-frying; use enough to fry the chicken, or oil spray/brush for air frying)
• 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 (Add after the sauce simmers)
• 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)
• sesame seeds (For garnish)
• green onions (Sliced, for garnish)
• jasmine rice (To serve; amount not specified)

Steps

1. 1

   Place the cubed chicken in a large bowl. Add the eggs, rice vinegar, minced garlic, grated ginger, garlic powder, onion powder, salt, black pepper, and optional gochugaru. Mix thoroughly until every piece is coated. Marinate for as little as 1 minute or for up to 1 hour; 1 hour gives the best flavor.

2. 2

   For deep-frying, add the cornstarch and flour directly to the marinated chicken. Mix until the coating is evenly distributed and sticky. For air frying, do not add the dry ingredients to the marinade yet; proceed to the next step.

3. 3

   For air frying, combine the cornstarch and flour in a separate bowl. Remove each chicken piece from the marinade, toss it in the dry mixture, and press lightly so the coating adheres fully.

4. 4

   For deep-frying, heat enough neutral oil for frying in a heavy pot or deep skillet to 350°F (175°C). Fry the chicken in batches for 7–8 minutes, turning as needed, until golden brown, crisp, and cooked through. Transfer each batch to a wire rack to drain. Do not overcrowd the oil.

5. 5

   For air frying, oil the basket and arrange the coated chicken in a single layer, working in batches if necessary. Spray or brush the chicken lightly with oil. Air-fry at 375°F (190°C) for 8 minutes, then flip the pieces and cook for another 6–8 minutes, until crisp and the chicken reaches 165°F (74°C) internally.

6. 6

   Make the sauce by combining the gochujang, ketchup, sesame seeds, minced garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru in a pan. Set the pan over medium-low heat and bring the mixture to a gentle simmer, stirring so the garlic does not scorch.

7. 7

   Add the butter to the simmering sauce. Stir until the butter has completely melted and the sauce is glossy, then remove the pan from the heat.

8. 8

   Add the cooked chicken directly to the sauce and toss until coated. Alternatively, transfer the chicken to a mixing bowl and toss it with only as much sauce as desired for lighter or heavier coverage.

9. 9

   Serve the Korean popcorn chicken over jasmine rice. Garnish with sesame seeds and sliced green onions, and serve immediately while the coating is crisp.

Notes

The recipe provides both deep-frying and air-frying methods. For the crispiest result, avoid overcrowding the fryer or air-fryer basket and serve soon after saucing. Store leftovers refrigerated and reheat uncovered in an oven or air fryer to help restore crispness.

Nutrition per serving

• main
• Korean-inspired
• chicken
• crispy
• spicy
• sweet-savory
• deep-fried
• air-fryer