Korean Popcorn Chicken
Korean Popcorn Chicken
Ingredients
For the Chicken
- 1 medium chicken breast
For the Chicken Seasoning
- 1 tablespoon paprika
- 1 tablespoon chilli powder
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
For the Breading
- 2 eggs
- as needed cornflakes, crushed
For the Sauce
- 1 1/2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 2 teaspoons mirin
- 3 tablespoons honey
For the Garnish
- as needed sesame seeds
- as needed spring onion
Instructions
- 1
Cut the chicken breast into bite-sized pieces.
⏱️ 5 min
- 2
Place the chicken pieces in a bowl. Add the paprika, chilli powder, garlic powder, and ground ginger. Mix well to ensure all chicken pieces are evenly coated with the seasonings.
⏱️ 5 min
- 3
In one bowl, whisk the 2 eggs. In a separate bowl, add the crushed cornflakes.
⏱️ 3 min
- 4
Dip each seasoned chicken piece into the whisked egg, making sure it is fully coated. Then, immediately transfer the chicken piece to the bowl of crushed cornflakes and coat it thoroughly. Repeat this process for all chicken pieces.
⏱️ 7 min
- 5
Place the breaded chicken pieces in an air fryer. Cook at 200°C for 16 minutes, flipping the chicken halfway through the cooking time to ensure even crispiness.
⏱️ 16 min•🌡️ 200
- 6
While the chicken is cooking, combine all the sauce ingredients in a bowl: Gochujang, soy sauce, rice wine vinegar, mirin, and honey. Mix well until thoroughly combined.
⏱️ 5 min
- 7
Once the chicken is done, heat the combined sauce in a pan over medium heat. Let it simmer and reduce slightly until it thickens to a desired consistency.
⏱️ 4 min
- 8
Add the cooked popcorn chicken to the pan with the reduced sauce. Toss the chicken in the pan until all pieces are evenly coated with the sauce.
⏱️ 3 min
- 9
Transfer the Korean Popcorn Chicken to a serving dish. Garnish with sesame seeds and chopped spring onion before serving. Enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Popcorn Chicken
For the Chicken
- 1 medium chicken breast
For the Chicken Seasoning
- 1 tablespoon paprika
- 1 tablespoon chilli powder
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
For the Breading
- 2 eggs
- as needed cornflakes, crushed
For the Sauce
- 1 1/2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
- 2 teaspoons mirin
- 3 tablespoons honey
For the Garnish
- as needed sesame seeds
- as needed spring onion
Instructions
- 1
Cut the chicken breast into bite-sized pieces.
⏱️ 5 min - 2
Place the chicken pieces in a bowl. Add the paprika, chilli powder, garlic powder, and ground ginger. Mix well to ensure all chicken pieces are evenly coated with the seasonings.
⏱️ 5 min - 3
In one bowl, whisk the 2 eggs. In a separate bowl, add the crushed cornflakes.
⏱️ 3 min - 4
Dip each seasoned chicken piece into the whisked egg, making sure it is fully coated. Then, immediately transfer the chicken piece to the bowl of crushed cornflakes and coat it thoroughly. Repeat this process for all chicken pieces.
⏱️ 7 min - 5
Place the breaded chicken pieces in an air fryer. Cook at 200°C for 16 minutes, flipping the chicken halfway through the cooking time to ensure even crispiness.
⏱️ 16 min•🌡️ 200 - 6
While the chicken is cooking, combine all the sauce ingredients in a bowl: Gochujang, soy sauce, rice wine vinegar, mirin, and honey. Mix well until thoroughly combined.
⏱️ 5 min - 7
Once the chicken is done, heat the combined sauce in a pan over medium heat. Let it simmer and reduce slightly until it thickens to a desired consistency.
⏱️ 4 min - 8
Add the cooked popcorn chicken to the pan with the reduced sauce. Toss the chicken in the pan until all pieces are evenly coated with the sauce.
⏱️ 3 min - 9
Transfer the Korean Popcorn Chicken to a serving dish. Garnish with sesame seeds and chopped spring onion before serving. Enjoy.
⏱️ 2 min