Korean Popcorn Chicken

Heat the vegetable oil in a deep pan or wok to 350°F (350°F).

In a bowl, whisk the egg, then add flour, cornstarch, salt, pepper, garlic powder, and ginger powder; stir until a smooth batter forms.

Toss the diced chicken thighs in the batter, allowing excess to drip off.

Carefully lower the coated chicken pieces into the hot oil and fry for 5–7 minutes, or until golden brown and cooked through; remove and drain on paper towels.

While the chicken fries, combine ketchup, soy sauce, sesame oil, gochujang, rice vinegar, brown sugar, and butter in a small saucepan.

Heat the sauce over medium heat, stirring until the butter melts and the mixture becomes smooth and slightly thickened, about 3–4 minutes.

Transfer the fried chicken to a large bowl and toss with the hot sauce until every piece is evenly coated.

Serve immediately over steamed rice or with your preferred side, and enjoy while hot.