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Korean Popcorn Chicken
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Korean Popcorn Chicken

40 minServes 4Nutri-Score C€€
from @foodiligence14 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless chicken thighs (cut into 1-inch pieces)Other680 g
  • soy sauce (divided between marinade and sauce)Pantry60 ml
  • egg (beaten)Dairy1 piece
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • garlic powderSpices3 g
  • potato starchPantry60 g
  • gochujangPantry60 g
  • brown sugarPantry25 g
  • honeyPantry40 g
  • rice vinegarPantry15 ml
  • ketchupPantry15 ml
  • sesame oilPantry15 ml
  • garlic (grated)Produce5 pieces
  • butterDairy14 g

per serving

Nutrition

340kcal

Carbs
24 g
Proteins
26 g
Fat
16 g

step by step

Method

  1. Marinate the chicken

    • Add the chicken thigh pieces to a bowl.
    • Add soy sauce, the egg, salt, pepper and garlic powder.
    • Mix everything together until the chicken is well coated.
    Step 1

  2. Coat with potato starch

    • Pour in the potato starch and mix until the chicken is evenly coated.
    • Cornstarch works too, but potato starch gets way crispier.
    Step 2

  3. Air fry the chicken

    • Add the coated chicken to the air fryer basket in a single layer.
    • Air fry at 400°F (200°C) for 20 minutes.
    • Shake the basket halfway through.
    Step 3

  4. Make the sauce

    • In a pan, combine gochujang, soy sauce, rice vinegar, ketchup, honey, brown sugar, sesame oil and grated garlic.
    • Mix and let it simmer for a few minutes.
    • Finish with the butter and stir until glossy.
    Step 4

  5. Combine and serve

    • Once the sauce is glossy, pour in the crispy chicken.
    • Give it one last good mix so every piece is coated.
    • Serve right away.
    Step 5
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