Korean Popcorn Chicken
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 or oven until crispy.
- 4In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil.
- 5Let it simmer for 3–4 minutes until thick, then turn off the heat and whisk in the butter.
- 6Add the crispy chicken to a bowl and pour in about ½ cup of the sauce. Toss until fully coated, adding more sauce if needed.
- 7Serve over rice and top with green onions and sesame seeds.
Ingredients
- 2 lb chicken breast (or thighs), cut into bite-size pieces
- 2 eggs
- 3 tbsp soy sauce
- 0.75 tsp salt
- 0.75 tsp black pepper
- 1.5 tsp garlic powder
- 1 tsp ginger powder
- 1 cup cornstarch
- 3 tbsp flour
- 0.75 tsp baking powder
- 0.33 cup gochujang
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 4 tbsp honey
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1.5 tbsp sesame oil
- 1 tbsp butter
- green onions
- sesame seeds
Equipment
air fryerovenlarge bowlpan
Tips
- For air fryer: Preheat to 400°F. Cook for 8 minutes, flip the chicken, then cook another 4 minutes until crispy.
- For oven: Bake at 425°F for 15–20 minutes, flipping halfway through.
- Serve over rice and top with green onions and sesame seeds.
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