Korean Popcorn Chicken

Coating

1. 1

   Place raw chicken thigh pieces in a stainless steel mixing bowl.

2. 2

   Crack a whole egg directly into the bowl with the chicken.

3. 3

   Add soy sauce, salt, pepper, and garlic powder; grind additional seasoning onto the chicken using a black mill.

4. 4

   Mix until the chicken is evenly coated in a brown marinade.

5. 5

   Pour a generous amount of white powder (potato starch or optional cornstarch) over the marinated chicken.

6. 6

   Mix by hand until each piece is fully coated with the starch.

7. 7

   Transfer the coated chicken to an air‑fryer basket, arranging pieces in a single layer.

8. 8

   Air‑fry at 400°F for about 20 minutes, shaking the basket halfway through, until the coating is golden and crisp.

Sauce

9. 9

   In a metal mixing bowl, combine gochujang, soy sauce, rice vinegar, ketchup, honey, brown sugar, sesame oil, and grated garlic.

10. 10

    Whisk the mixture until smooth, then pour it into a stainless steel frying pan.

11. 11

    Simmer the sauce over a portable gas stove, stirring occasionally, until it becomes glossy and slightly thickened.

12. 12

    Add a pat of butter to the simmering sauce and stir until fully melted and incorporated.

Combine

13. 13

    Add the cooked, air‑fried chicken pieces to the simmering sauce.

14. 14

    Toss the chicken and sauce together in the pan using a wooden spoon until every piece is evenly coated.

Garnish

15. 15

    Sprinkle sesame seeds over the sauced chicken.

16. 16

    Top with sliced green onions.

Serve

17. 17

    Spoon the finished chicken over a bed of cooked white rice.