Korean Popcorn Chicken

In a large bowl, combine the chicken pieces, eggs, soy sauce, salt, black pepper, garlic powder, and ginger powder. Mix until the chicken is fully coated.

Add the cornstarch, flour, and baking powder to the bowl. Toss until the coating is even and the chicken pieces are well covered.

Preheat the air fryer to 400°F (400°F). Arrange the coated chicken in a single layer and cook for 8 minutes.

Flip the chicken pieces and continue cooking for an additional 4 minutes, or until the coating is golden and crispy. (If using an oven, bake at 425°F (425°F) for 15–20 minutes, turning halfway through.)

While the chicken cooks, prepare the Korean sauce: in a saucepan over medium heat, combine gochujang, brown sugar, ketchup, honey, minced garlic, soy sauce, rice vinegar, and sesame oil.

Simmer the sauce for 3–4 minutes, stirring frequently, until it thickens and becomes glossy.

Remove the pan from heat and whisk in the butter until fully incorporated, creating a smooth, shiny glaze.

Transfer the cooked chicken to a large mixing bowl. Add about ½ cup of the prepared sauce and toss to coat evenly; add more sauce if desired for extra gloss.

Serve the glazed popcorn chicken over steamed rice, and garnish with sliced green onions and a sprinkle of sesame seeds.