Korean Popcorn Chicken

Ingredients

Chicken

• 2 lb chicken breast (or thighs), cut into bite-size pieces
• 2 eggs
• 3 tbsp soy sauce
• ¾ tsp salt
• ¾ tsp black pepper
• 1½ tsp garlic powder
• 1 tsp ginger powder

Crispy Coating

• 1 cup cornstarch
• 3 tbsp flour
• ¾ tsp baking powder

Korean Sauce

• ⅓ cup gochujang
• 3 tbsp brown sugar
• 3 tbsp ketchup
• 4 tbsp honey
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1½ tbsp sesame oil
• 1 tbsp butter

Ingredients

• 4 coffee

Instructions

1. In a large bowl, combine the chicken, eggs, soy sauce, salt, pepper, garlic powder, and ginger powder. Mix until the chicken is fully coated.
2. Add the cornstarch, flour, and baking powder. Toss until the chicken is evenly coated.
3. Cook the chicken. Air fryer: Preheat to 400°F. Cook for 8 minutes, flip the chicken, then cook another 4 minutes until crispy. Oven: Bake at 425°F for 15–20 minutes, flipping halfway through.
4. In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil. Let it simmer for 3–4 minutes until thick, then turn off the heat and whisk in the butter.
5. Add the crispy chicken to a bowl and pour in about ½ cup of the sauce. Toss until fully coated, adding more sauce if needed.
6. Serve over rice and top with green onions and sesame seeds.
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