Korean Popcorn Chicken
Crispy air-fried chicken bites coated in a sticky-sweet and spicy Korean gochujang sauce, perfect for a quick high-protein meal.
Equipment
Ingredients
Main Ingredients
chicken breast (fresh)
300 g
egg (fresh)
2 piece
cornflakes (crushed)
100 g
paprika (ground)
1 tbsp
chili powder (ground)
1 tbsp
garlic powder (ground)
1 tbsp
ground ginger (ground)
1 tbsp
Sauce
gochujang (paste)
1.5 tbsp
soy sauce (liquid)
2 tbsp
rice wine vinegar (liquid)
1 tsp
mirin (liquid)
2 tsp
honey (liquid)
3 tbsp
Instructions
Prepare chicken
Cut the chicken breast into bite-sized pieces for even cooking.
Season chicken
Coat the chicken pieces evenly with paprika, chili powder, garlic powder, and ground ginger.
Bread the chicken
Dip each seasoned chicken piece in beaten egg, then coat thoroughly with crushed cornflakes.
Air fry chicken
Place breaded chicken in air fryer basket in single layer and cook for 16 minutes, flipping halfway through.
Prepare sauce
While chicken cooks, combine gochujang, soy sauce, rice wine vinegar, mirin, and honey in a bowl.
Reduce sauce
Heat the sauce in a pan and simmer gently to slightly thicken.
Coat chicken in sauce
Add cooked chicken pieces to the pan and toss to coat evenly with the reduced sauce.
Garnish and serve
Transfer to serving plate and garnish with sesame seeds and chopped spring onion.
Original recipe
Storage
Best enjoyed fresh. Reheating may soften the cornflake coating.
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