Korean Popcorn Chicken
Equipment
Ingredients
Main Ingredients
boneless, skinless chicken thighs (bite-sized pieces)
500 g
eggs
2 pcs
paprika
1.5 tsp
onion powder
2 tsp
salt
1 tsp
cornstarch
0.25 cup
garlic powder
1.5 tsp
corn flour
2 tbsp
black pepper
1.5 tsp
Sauce
butter
4 tbsp
gochujang
3 tsp
garlic cloves (minced)
2 pcs
soy sauce
1 tbsp
ketchup
3 tbsp
honey
1 tbsp
rice vinegar
2 tsp
light brown sugar
2 tbsp
Instructions
Prepare and season chicken
Add chicken pieces to a bowl with eggs and all seasonings, mixing well to coat evenly.
Coat chicken with flour mixture
Add cornstarch and corn flour to the seasoned chicken and toss until every piece is evenly coated.
Cook chicken until crispy
Air fry chicken pieces for 15-20 minutes at 200°C until golden and crispy, or deep fry until crispy.
Prepare the sauce
Melt butter in a pan, add minced garlic and cook until fragrant, then add gochujang, ketchup, soy sauce, brown sugar, honey and rice vinegar.
Thicken the sauce
Cook sauce for a few minutes until it thickens slightly and turns glossy.
Coat chicken with sauce
Add the crispy chicken to the sauce and toss until every piece is well coated.
Serve immediately
Serve right away over rice while the chicken is still crispy.
Original recipe
Storage
Best served immediately for maximum crispiness. Reheat in air fryer to maintain texture.
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