Korean Popcorn Chicken

24 mins
Serves 1
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Directions

  1. 1Start by cutting up your chicken breast, then add eggs, soy sauce, and spices and mix everything together.
  2. 2Start by cutting up your chicken breast, then add eggs, soy sauce, and spices and mix everything together.
  3. 3Start by cutting up your chicken breast, then add eggs, soy sauce, and spices and mix everything together.
  4. 4In another bowl, mix corn starch, flour, and baking powder, then shake the chicken in it until fully coated.
  5. 5In another bowl, mix corn starch, flour, and baking powder, then shake the chicken in it until fully coated.
  6. 6In another bowl, mix corn starch, flour, and baking powder, then shake the chicken in it until fully coated.
  7. 7Put the chicken in the air fryer or oven and cook until crispy.
  8. 8Put the chicken in the air fryer or oven and cook until crispy.
  9. 9Put the chicken in the air fryer or oven and cook until crispy.
  10. 10For the sauce, just mix together gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil.
  11. 11For the sauce, just mix together gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil.
  12. 12For the sauce, just mix together gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil.
  13. 13Add a tablespoon of butter and toss the chicken in the sauce until fully coated.
  14. 14Add a tablespoon of butter and toss the chicken in the sauce until fully coated.
  15. 15Add a tablespoon of butter and toss the chicken in the sauce until fully coated.

Ingredients

  • 2 lb chicken breast
  • 2 lb chicken breast
  • 2 lb chicken breast
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp black pepper
  • 0.75 tsp black pepper
  • 0.75 tsp black pepper
  • 1.5 tsp garlic powder
  • 1.5 tsp garlic powder
  • 1.5 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 3 tbsp flour
  • 3 tbsp flour
  • 3 tbsp flour
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.75 tsp baking powder
  • 0.33 cup gochujang
  • 0.33 cup gochujang
  • 0.33 cup gochujang
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 3 tbsp ketchup
  • 3 tbsp ketchup
  • 3 tbsp ketchup
  • 4 tbsp honey
  • 4 tbsp honey
  • 4 tbsp honey
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 1.5 tbsp sesame oil
  • 1.5 tbsp sesame oil
  • 1.5 tbsp sesame oil
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • green onions
  • green onions
  • green onions
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

air fryerovenlarge bowlpan

Tips

  • Air fryer: Preheat to 400°F. Cook for 8 minutes, flip the chicken, then cook another 4 minutes until crispy.
  • Oven: Bake at 425°F for 15–20 minutes, flipping halfway through.
  • Serve over rice and top with green onions and sesame seeds.