# Korean Popcorn Chicken

The crispiest Korean popcorn chicken, sweet, spicy and so simple, that can also be made in an air fryer.

- Cuisine: Korean
- Category: Snack
- Language: en

## 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

## Instructions

1. In 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).
2. For 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.
3. For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
4. For 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.
5. In 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.
6. Add 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.
7. Serve over jasmine rice, garnish with sesame seeds and green onions. Enjoy :)

## Equipment

- bowl
- air fryer
- pan
- rack

## 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.

## Source

- Original video: https://youtube.com/shorts/ZF6xtKXWOCA?is=Szg4Q_WHXlgEMf47
- Recipe page: https://www.cliprecipe.com/recipe/cbfa44f4-ffec-459d-839a-8880850c0c26
- Extracted: 2026-04-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt