Korean Popcorn Chicken
Serves 1
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. For air fryer, preheat to 400°F and 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.
- 4In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil. Let it simmer until thick, then turn off the heat and whisk in the butter.
- 5Add the crispy chicken to a bowl and pour in about ½ cup of the sauce. Toss until fully coated, adding more sauce if needed.
- 6Serve over rice and top with green onions and sesame seeds.
Ingredients
- 2 lb chicken breast, cut into bite-size pieces
- 2 egg
- 3 tbsp soy sauce
- 3/4 tsp salt
- 3/4 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 tsp ginger powder
- 1 cup cornstarch
- 3 tbsp flour
- 3/4 tsp baking powder
- 1/3 cup gochujang
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 4 tbsp honey
- 3 clove garlic, minced
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 1/2 tbsp sesame oil
- 1 tbsp butter
- green onions (optional)
- sesame seeds (optional)
