Korean Popcorn Chicken
Korean Popcorn Chicken
Ingredients
For the Chicken
- 2 pounds chicken breast, cut into bite-size pieces
- 2 eggs
- 3 tablespoons soy sauce
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ginger powder
For the Crispy Coating
- 1 cup cornstarch
- 3 tablespoons flour
- 3/4 teaspoon baking powder
For the Korean Sauce
- 1/3 cup gochujang
- 3 tablespoons brown sugar
- 3 tablespoons ketchup
- 4 tablespoons honey
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons sesame oil
- 1 tablespoon butter
For Garnish
- 1/4 cup green onions, sliced, as needed
- 1 tablespoon sesame seeds, as needed
Instructions
- 1
In a large bowl, combine the chicken, eggs, 3 tablespoons of soy sauce, salt, black pepper, garlic powder, and ginger powder. Mix thoroughly until the chicken pieces are fully coated.
⏱️ 5 min
- 2
In a separate bowl, combine the cornstarch, flour, and baking powder. Whisk the dry ingredients together. Add the marinated chicken to this bowl and toss until each piece is evenly coated. You can cover the bowl and shake it to ensure even coating.
⏱️ 5 min
- 3
Cook the chicken using your preferred method:
⏱️ 15 min
- 3.1
For air fryer: Preheat your air fryer to 400°F. Cook the chicken for 8 minutes, then flip the pieces and cook for an additional 4 minutes, or until crispy and cooked through.
⏱️ 12 min•🌡️ 400
- 3.2
For oven: Preheat your oven to 425°F. Spread the chicken in a single layer on a baking sheet. Bake for 15-20 minutes, flipping the chicken halfway through, until crispy and cooked through.
⏱️ 20 min•🌡️ 425
- 4
While the chicken cooks, prepare the Korean sauce. In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, minced garlic, 3 tablespoons of soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens. Remove from heat and whisk in the butter until fully incorporated.
⏱️ 7 min
- 5
Once the chicken is cooked, transfer it to a large bowl. Pour about 1/2 cup of the prepared Korean sauce over the chicken. Toss until the chicken is fully coated, adding more sauce if desired.
⏱️ 3 min
- 6
Serve the Korean popcorn chicken immediately over rice. Garnish with sliced green onions and sesame seeds.
Kitchen Tools
Nutrition Facts (per serving)
Korean Popcorn Chicken
For the Chicken
- 2 pounds chicken breast, cut into bite-size pieces
- 2 eggs
- 3 tablespoons soy sauce
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ginger powder
For the Crispy Coating
- 1 cup cornstarch
- 3 tablespoons flour
- 3/4 teaspoon baking powder
For the Korean Sauce
- 1/3 cup gochujang
- 3 tablespoons brown sugar
- 3 tablespoons ketchup
- 4 tablespoons honey
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons sesame oil
- 1 tablespoon butter
For Garnish
- 1/4 cup green onions, sliced, as needed
- 1 tablespoon sesame seeds, as needed
Instructions
- 1
In a large bowl, combine the chicken, eggs, 3 tablespoons of soy sauce, salt, black pepper, garlic powder, and ginger powder. Mix thoroughly until the chicken pieces are fully coated.
⏱️ 5 min - 2
In a separate bowl, combine the cornstarch, flour, and baking powder. Whisk the dry ingredients together. Add the marinated chicken to this bowl and toss until each piece is evenly coated. You can cover the bowl and shake it to ensure even coating.
⏱️ 5 min - 3
Cook the chicken using your preferred method:
⏱️ 15 min - 3.1
For air fryer: Preheat your air fryer to 400°F. Cook the chicken for 8 minutes, then flip the pieces and cook for an additional 4 minutes, or until crispy and cooked through.
⏱️ 12 min•🌡️ 400 - 3.2
For oven: Preheat your oven to 425°F. Spread the chicken in a single layer on a baking sheet. Bake for 15-20 minutes, flipping the chicken halfway through, until crispy and cooked through.
⏱️ 20 min•🌡️ 425 - 4
While the chicken cooks, prepare the Korean sauce. In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, minced garlic, 3 tablespoons of soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens. Remove from heat and whisk in the butter until fully incorporated.
⏱️ 7 min - 5
Once the chicken is cooked, transfer it to a large bowl. Pour about 1/2 cup of the prepared Korean sauce over the chicken. Toss until the chicken is fully coated, adding more sauce if desired.
⏱️ 3 min - 6
Serve the Korean popcorn chicken immediately over rice. Garnish with sliced green onions and sesame seeds.