Korean Popcorn Chicken

Name: Korean Popcorn Chicken
Cuisine: Korean
Ingredients: 2 lb chicken thighs or breasts, cut into 1 inch cubes; 2 eggs; 2 tbsp rice vinegar; 6 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp salt; 1 tsp black pepper; 1 tsp gochugaru; 0.25 cup cornstarch; 0.5 cup all-purpose flour; Neutral oil, for frying; 1.5 tbsp gochujang; 2 tsp sesame seeds; 3 tbsp ketchup; 4 garlic cloves, minced; 1.5 tbsp honey; 3 tbsp butter; 1 tbsp rice vinegar; 1 tbsp soy sauce; 2 tsp sesame oil; 1 tsp gochugaru; Sesame seeds for garnish; Green onions, sliced for garnish

Serves 1

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Korean Popcorn Chicken

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Serves 1

Directions

1In a bowl, combine chicken with eggs, vinegar, garlic, ginger, and seasonings. Mix well and marinate as long as you wish (1 hour ideal, 1 min works).
2For frying: add the cornstarch and flour directly into the same bowl and mix until evenly coated and sticky. For air frying: in a new bowl, mix cornstarch and flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks.
3For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
4For air frying: oil the basket and spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy and cooked through. Work in batches.
5In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat.
6Add the chicken directly to the sauce and toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets.
7Serve over jasmine rice, garnish with sesame seeds and green onions. Enjoy :)

Ingredients

2 lb chicken thighs or breasts, cut into 1 inch cubes
2 eggs
2 tbsp rice vinegar
6 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp black pepper
1 tsp gochugaru
0.25 cup cornstarch
0.5 cup all-purpose flour
Neutral oil, for frying
1.5 tbsp gochujang
2 tsp sesame seeds
3 tbsp ketchup
4 garlic cloves, minced
1.5 tbsp honey
3 tbsp butter
1 tbsp rice vinegar
1 tbsp soy sauce
2 tsp sesame oil
1 tsp gochugaru
Sesame seeds for garnish
Green onions, sliced for garnish

Equipment

bowlair fryerpanrack

Tips

For frying, add the cornstarch and flour directly into the same bowl as the chicken and marinade, and mix until evenly coated and sticky.
For air frying, do NOT add flour with the marinade. Coat the chicken separately in a new bowl with cornstarch and flour after removing it from the marinade.
When air frying, oil the basket and spray/brush the chicken with oil.
You can control how saucy the chicken gets by combining your desired amount of sauce with the chicken in a mixing bowl.

Korean Popcorn Chicken

Korean Popcorn Chicken

Directions

Ingredients

Equipment

Tips

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