Name: Korean Popcorn Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs chicken breast, cut into bite-sized pieces; 2 eggs, beaten; 2 tbsp soy sauce; 1 tsp salt; 1 tsp black pepper; 1 tsp ginger powder; 1 cup corn starch; 1/2 cup all-purpose flour; 1 tsp baking powder; 1/4 cup gochujang (Korean chili paste); 3 tbsp brown sugar; 2 tbsp ketchup; 2 tbsp honey; 3 cloves garlic, minced; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp butter; cooked white rice, for serving; scallions, sliced for garnish; sesame seeds, for garnish

1

In a large bowl, combine the cut chicken breast, beaten eggs, soy sauce, salt, pepper, and ginger powder. Mix well to marinate.

2

In a separate large bowl, whisk together the corn starch, all-purpose flour, and baking powder.

3

Transfer the marinated chicken to the dry mixture and toss until every piece is fully coated.

4

Place the coated chicken in a single layer in an air fryer basket. Cook until golden brown and crispy (e.g., at 400°F for 15-20 minutes, flipping halfway).

5

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

6

Bring the sauce to a simmer, then add the butter and stir until it's melted and the sauce is smooth.

7

In a large bowl, pour the warm sauce over the cooked crispy chicken.

8

Toss the chicken gently until all pieces are evenly coated in the sauce.

9

Serve immediately over cooked white rice, garnished with sliced scallions and sesame seeds.