Korean Popcorn Chicken

In a large mixing bowl, place the bite‑size chicken pieces, crack the eggs over them, and add 6 tbsp soy sauce, a pinch of salt, a pinch of black pepper, 1½ tsp garlic powder, and 1 tsp ginger powder.

Using your hands or a spatula, thoroughly coat the chicken with the wet mixture, ensuring every piece is evenly covered.

Sprinkle 1 cup cornstarch, 3 tbsp flour, and a pinch of baking powder over the coated chicken. Toss gently until the dry ingredients form a light, even coating on each piece.

Preheat the air fryer to 400°F (400°F). Arrange the coated chicken in a single layer in the basket, making sure pieces do not overlap.

Air‑fry the chicken for 8 minutes, then flip each piece and continue cooking for an additional 4 minutes, or until the exterior is golden‑brown and crisp.

If using an oven instead, preheat to 425°F (425°F), spread the chicken on a parchment‑lined baking sheet, bake for 15‑20 minutes, turning halfway through for even browning.

While the chicken cooks, prepare the Korean sauce: in a medium saucepan over medium heat, combine ⅓ cup gochujang, 3 tbsp brown sugar, 3 tbsp ketchup, 4 tbsp honey, the minced garlic, 3 tbsp soy sauce, 3 tbsp rice vinegar, and 1½ tbsp sesame oil.

Stir the sauce continuously and let it simmer for 3‑4 minutes, until it thickens and coats the back of a spoon.

Remove the pan from heat and whisk in 1 tbsp butter until fully melted, creating a glossy finish.

Transfer the cooked chicken to a large mixing bowl, pour in about ½ cup of the hot sauce (add more if you prefer a saucier coating), and toss until every piece is well glazed.

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

Allow the dish to rest for 2‑3 minutes before eating so the glaze sets slightly.