Korean Popcorn Chicken
Equipment
Ingredients
Chicken Marinade
chicken thighs or breasts
900 g
eggs
2 pcs
rice vinegar
30 ml
garlic cloves (minced)
6 pcs
fresh ginger (grated)
15 g
garlic powder
2 tsp
onion powder
2 tsp
salt
2 tsp
black pepper
1 tsp
gochugaru
1 tsp
cornstarch
35 g
all-purpose flour
70 g
neutral oil
500 ml
Sauce
gochujang
22.5 g
sesame seeds
2 tsp
ketchup
45 g
garlic cloves (minced)
4 pcs
honey
22.5 g
butter
45 g
rice vinegar
15 ml
soy sauce
15 ml
sesame oil
10 ml
gochugaru
1 tsp
Garnish
sesame seeds
2 tsp
green onions (sliced)
2 pcs
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.
Original recipe
Storage
Best eaten fresh. Reheat to restore crispiness.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.