Korean Popcorn Chicken

Serves 1
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Directions

  1. 1In a large bowl, combine the chicken, eggs, soy sauce, salt, pepper, garlic powder, and ginger powder.
  2. 2Mix until the chicken is fully coated.
  3. 3Add the cornstarch, flour, and baking powder.
  4. 4Toss until the chicken is evenly coated.
  5. 5Cook the chicken.
  6. 6In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil.
  7. 7Let it simmer for 3–4 minutes until thick, then turn off the heat and whisk in the butter.
  8. 8Add the crispy chicken to a bowl and pour in about ½ cup of the sauce.
  9. 9Toss until fully coated, adding more sauce if needed.

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

large bowlair fryerovenpan

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.