Korean Popcorn Chicken
Equipment
Ingredients
Chicken Marinade
minced
grated
Sauce
minced
Garnish
sliced
Instructions
Marinate Chicken
In a bowl, combine chicken cubes with eggs, rice vinegar, minced garlic, grated ginger, and seasonings. Mix well and marinate for at least 1 minute (1 hour ideal).
Coat for Air Frying (Skip for Deep Frying)
For air frying only: In a new bowl, mix cornstarch and flour. Remove chicken from marinade and toss in dry ingredients until fully coated. Press lightly so it sticks.
Deep Fry Chicken
For frying: Add cornstarch and flour directly to the chicken bowl and mix until evenly coated and sticky. Heat neutral oil to 175°C. Fry in batches for 7-8 minutes until golden and crispy. Transfer to a rack.
Air Fry Chicken
For air frying: Oil the basket and spray/brush chicken with oil. Cook at 190°C for 8 minutes, flip, then cook 6-8 minutes more until crispy and cooked through. Work in batches.
Make Sauce
In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, minced garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru. Bring to simmer, add butter, stir until melted, remove from heat.
Toss in Sauce
Add chicken directly to the sauce and toss, or combine desired amount of sauce with chicken in a mixing bowl to control sauciness.
Garnish and Serve
Serve over jasmine rice, garnish with sesame seeds and sliced green onions.
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