Korean Popcorn Chicken
Serves 1
Directions
- 1In a large bowl, combine the chicken, eggs, soy sauce, salt, pepper, garlic powder, and ginger powder. Mix until the chicken is fully coated.
- 2Add the cornstarch, flour, and baking powder. Toss until the chicken is evenly coated.
- 3Cook the chicken in an air fryer preheated to 400°F for 8 minutes, flip the chicken, then cook for another 4 minutes, or bake at 425°F for 15–20 minutes, flipping halfway through.
- 4In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil. Let it simmer for 3–4 minutes until thick, then turn off the heat and whisk in the butter.
- 5Add the crispy chicken to a bowl and pour in about 1/2 cup of the sauce. Toss until fully coated, adding more sauce if needed.
- 6Serve over rice and top with green onions and sesame seeds.
Ingredients
- 2 lb chicken breast, cut into bite-size pieces
- 2 egg
- 3 tbsp soy sauce
- 3/4 tsp salt
- 3/4 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 tsp ginger powder
- 1 cup cornstarch
- 3 tbsp flour
- 3/4 tsp baking powder
- 1/3 cup gochujang
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 4 tbsp honey
- 3 clove garlic, minced
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 1/2 tbsp sesame oil
- 1 tbsp butter
- green onions (optional)
- sesame seeds (optional)
Equipment
large bowlpanwhiskair fryeroven
Related recipes
Sookbul
Korean · Dinner
Creamy Korean Beef Bulgogi Rice Bowl
Korean · Dinner
Sundubu-jjigae
Korean · Dinner
budae jjigae (korean army stew)
Korean · Dinner
韓式豆腐豬肉鍋
Korean · Dinner
Spicy pork and soybean sprouts (Kongbul)
Korean · Dinner
Korean Beef Bulgogi Bowls with Creamy Gochujang Sauce
Korean · Dinner
Mayak Gyeran (Korean Drug Eggs)
Korean · Dinner
Korean Fried Chicken
Korean · Dinner
Easy Kimchi Jjigae with Pork Belly
Korean · Dinner
Jeyuk Bokkeum (Spicy Stir-Fried Pork)
Korean · Dinner
Beef Bulgogi
Korean · Dinner