Korean Popcorn Chicken
Equipment
Ingredients
Chicken
chicken breast (bite-size pieces)
900 g
eggs
2 pcs
soy sauce
45 ml
salt
4.5 g
black pepper
2 g
garlic powder
5 g
ginger powder
2 g
Crispy Coating
cornstarch
120 g
flour
23 g
baking powder
4 g
Korean Sauce
gochujang
80 g
brown sugar
35 g
ketchup
45 g
honey
80 g
garlic (minced)
3 cloves
soy sauce
45 ml
rice vinegar
45 ml
sesame oil
22 ml
butter
14 g
Garnish
green onions (sliced)
2 pcs
sesame seeds
5 g
Instructions
Marinate the chicken
In a large bowl, combine the chicken pieces with eggs, soy sauce, salt, pepper, garlic powder, and ginger powder. Mix until fully coated.
Add crispy coating
Add cornstarch, flour, and baking powder to the marinated chicken. Toss until evenly coated.
Cook the chicken in air fryer
Preheat air fryer to 200°C. Cook for 8 minutes, flip, then cook another 4 minutes until crispy and golden.
Prepare the Korean sauce
In a pan over medium heat, combine gochujang, brown sugar, ketchup, honey, minced garlic, soy sauce, rice vinegar, and sesame oil. Simmer until thickened.
Finish the sauce with butter
Turn off the heat and whisk in the butter until melted and incorporated.
Toss chicken in sauce
Add the crispy chicken to a bowl and toss with about ½ cup of sauce, adding more if needed for desired coverage.
Garnish and serve
Serve over rice and top with sliced green onions and sesame seeds.
Original recipe
Storage
Store sauce separately from chicken for best texture when reheating
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