Korean Popcorn Chicken
Crispy air-fried Korean-style popcorn chicken tossed in a sweet-spicy gochujang glaze for a quick high-protein fakeaway.
Equipment
Ingredients
Main
chicken breast (bite-sized pieces)
1 piece
egg (whole)
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 chicken breast into bite-sized pieces.
Season chicken
Coat chicken pieces with paprika, chili powder, garlic powder, and ground ginger.
Bread chicken
Dip seasoned chicken in beaten egg, then coat with crushed cornflakes.
Air fry chicken
Place chicken in air fryer basket. Cook at 200°C 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 sauce in a pan and reduce slightly until it thickens and becomes glossy.
Coat chicken in sauce
Add cooked chicken 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 sliced spring onion.
Original recipe
Storage
Best enjoyed fresh; reheat in air fryer to restore crispiness
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