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
- as needed green onions, sliced
- as needed sesame seeds
Instructions
- 1
In a large bowl, combine the chicken, eggs, 3 tablespoons of soy sauce, 3/4 teaspoon of salt, 3/4 teaspoon of black pepper, 1 1/2 teaspoons of garlic powder, and 1 teaspoon of ginger powder. Mix until the chicken is fully coated.
⏱️ 5 min
- 2
In a separate bowl, whisk together the cornstarch, flour, and baking powder. Add the marinated chicken to the bowl with the crispy coating mixture. Toss until the chicken is evenly coated.
⏱️ 5 min
- 3
Cook the chicken using your preferred method:
⏱️ 12 min
- 3.1
Air fryer method: Preheat your air fryer to 400°F. Place the coated chicken pieces in the air fryer basket. Cook for 8 minutes, then flip the chicken and cook for another 4 minutes until crispy.
⏱️ 12 min•🌡️ 400
- 3.2
Oven method: Preheat your oven to 425°F. Arrange the coated chicken pieces on a baking sheet. Bake for 15–20 minutes, flipping 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. Let it simmer for 3–4 minutes, stirring occasionally, until the sauce thickens. Turn off the heat and whisk in the butter until fully incorporated.
⏱️ 7 min
- 5
Add the crispy cooked chicken to a large bowl. Pour in about 1/2 cup of the prepared Korean sauce. Toss until the chicken is fully coated, adding more sauce if needed to reach your desired level of coating.
⏱️ 3 min
- 6
Serve the Korean Popcorn Chicken immediately over rice. Garnish with sliced green onions and sesame seeds.
⏱️ 3 min
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
- as needed green onions, sliced
- as needed sesame seeds
Instructions
- 1
In a large bowl, combine the chicken, eggs, 3 tablespoons of soy sauce, 3/4 teaspoon of salt, 3/4 teaspoon of black pepper, 1 1/2 teaspoons of garlic powder, and 1 teaspoon of ginger powder. Mix until the chicken is fully coated.
⏱️ 5 min - 2
In a separate bowl, whisk together the cornstarch, flour, and baking powder. Add the marinated chicken to the bowl with the crispy coating mixture. Toss until the chicken is evenly coated.
⏱️ 5 min - 3
Cook the chicken using your preferred method:
⏱️ 12 min - 3.1
Air fryer method: Preheat your air fryer to 400°F. Place the coated chicken pieces in the air fryer basket. Cook for 8 minutes, then flip the chicken and cook for another 4 minutes until crispy.
⏱️ 12 min•🌡️ 400 - 3.2
Oven method: Preheat your oven to 425°F. Arrange the coated chicken pieces on a baking sheet. Bake for 15–20 minutes, flipping 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. Let it simmer for 3–4 minutes, stirring occasionally, until the sauce thickens. Turn off the heat and whisk in the butter until fully incorporated.
⏱️ 7 min - 5
Add the crispy cooked chicken to a large bowl. Pour in about 1/2 cup of the prepared Korean sauce. Toss until the chicken is fully coated, adding more sauce if needed to reach your desired level of coating.
⏱️ 3 min - 6
Serve the Korean Popcorn Chicken immediately over rice. Garnish with sliced green onions and sesame seeds.
⏱️ 3 min