Korean Popcorn Chicken
Crispy Korean-style popcorn chicken tossed in a sweet and spicy gochujang sauce for the perfect balance of crunch and bold flavor.
Equipment
Ingredients
Main Ingredients
boneless chicken breast (cut into 1-inch pieces)
680 g
soy sauce
60 ml
large egg
1 piece
salt
3 g
black pepper
1.5 g
garlic powder
3 g
potato starch
100 g
Sauce
gochujang
60 g
brown sugar
30 g
honey
40 g
rice vinegar
15 ml
ketchup
15 g
sesame oil
15 ml
garlic cloves (minced)
5 clove
butter
15 g
Instructions
Prepare the chicken
Cut chicken breast into 1-inch pieces and place in a bowl.
Marinate the chicken
Add soy sauce, egg, salt, black pepper, and garlic powder to the chicken pieces and mix well to coat.
Coat with potato starch
Sprinkle potato starch over the marinated chicken and toss until each piece is evenly coated.
Prepare the sauce
In a separate bowl, combine gochujang, brown sugar, honey, rice vinegar, ketchup, and sesame oil. Mince garlic and add to the sauce mixture.
Fry the chicken
Heat oil in a wok or deep pan to 175°C. Fry the coated chicken pieces in batches for 3-4 minutes until golden and crispy.
Make the sauce
In a clean pan, melt butter over medium heat. Add the sauce mixture and cook for 1-2 minutes until it bubbles and thickens slightly.
Toss chicken in sauce
Add the fried chicken to the pan with the sauce and toss quickly to coat all pieces evenly. Serve immediately while hot.
Original recipe
Storage
Best enjoyed fresh and hot. Reheat in air fryer to restore crispiness.
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