Korean Popcorn Chicken
Crispy bite‑size chicken pieces are coated in a light, seasoned batter and tossed in a sweet‑spicy gochujang glaze. The dish combines Korean flavors with a satisfying crunch, perfect for a quick weeknight dinner.
Maker: Jeremy | Family Food Vlogs
From: Instagram(view original)
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Cooking context
30 min estimated total time for 4 servings.
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Ingredients
- 2 lb chicken breast
- 2 piece eggs
- a pinch salt
- a pinch black pepper
- 1 1/2 tsp garlic powder
- 1 tsp ginger powder
- 1 cup cornstarch
- 3 tbsp flour
- a pinch baking powder
- green onions
- sesame seeds
Korean Sauce
- 0.33 cup gochujang
- 3 tbsp brown sugar
- 3 tbsp ketchup
- 4 tbsp honey
- 3 clove garlic
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 1/2 tbsp sesame oil
- 1 tbsp butter
Instructions
- 1In 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.
- 2Using your hands or a spatula, thoroughly coat the chicken with the wet mixture, ensuring every piece is evenly covered.
- 3Sprinkle 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.
- 4Preheat the air fryer to 400°F (392°F). Arrange the coated chicken in a single layer in the basket, making sure pieces do not overlap.
- 5Air‑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.
- 6If using an oven instead, preheat to 425°F (428°F), spread the chicken on a parchment‑lined baking sheet, bake for 15‑20 minutes, turning halfway through for even browning.
- 7While 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.
- 8Stir the sauce continuously and let it simmer for 3‑4 minutes, until it thickens and coats the back of a spoon.
- 9Remove the pan from heat and whisk in 1 tbsp butter until fully melted, creating a glossy finish.
- 10Transfer 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.
- 11Serve the Korean popcorn chicken over steamed rice, and garnish with sliced green onions and a sprinkle of sesame seeds.
- 12Allow the dish to rest for 2‑3 minutes before eating so the glaze sets slightly.
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Frequently asked questions
- How long does it take to make Korean Popcorn Chicken?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Korean Popcorn Chicken recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Korean Popcorn Chicken recipe come from?
- It was shared by Jeremy | Family Food Vlogs on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.