Korean Popcorn Chicken – 30-Minute Recipe
A quick, crispy Korean popcorn chicken that bursts with sweet, spicy, and savory flavors. The crunchy coating and glossy gochujang glaze make it a crowd‑pleaser for any weeknight dinner.
Recipe by Jeremy | Family Food Vlogs· Structured by ReelsMeals
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
- 0 lb chicken thigh
- 2 piece egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 tsp ginger powder
- 1 cup cornstarch
- 3 tbsp flour
- 1/2 tsp baking powder
- green onion
- sesame seed
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 bowl, combine the chicken pieces, eggs, soy sauce, salt, black pepper, garlic powder, and ginger powder. Mix until the chicken is fully coated.
- 2Add the cornstarch, flour, and baking powder to the bowl. Toss until the coating is even and the chicken pieces are well covered.
- 3Preheat the air fryer to 400°F (392°F). Arrange the coated chicken in a single layer and cook for 8 minutes.
- 4Flip the chicken pieces and continue cooking for an additional 4 minutes, or until the coating is golden and crispy. (If using an oven, bake at 425°F (428°F) for 15–20 minutes, turning halfway through.)
- 5While the chicken cooks, prepare the Korean sauce: in a saucepan over medium heat, combine gochujang, brown sugar, ketchup, honey, minced garlic, soy sauce, rice vinegar, and sesame oil.
- 6Simmer the sauce for 3–4 minutes, stirring frequently, until it thickens and becomes glossy.
- 7Remove the pan from heat and whisk in the butter until fully incorporated, creating a smooth, shiny glaze.
- 8Transfer the cooked chicken to a large mixing bowl. Add about ½ cup of the prepared sauce and toss to coat evenly; add more sauce if desired for extra gloss.
- 9Serve the glazed popcorn chicken over steamed rice, and garnish with sliced green onions and a sprinkle of sesame seeds.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Combine wet ingredients first
Mix chicken with eggs, soy sauce, salt, pepper, garlic powder, and ginger powder before adding the dry coating.
Flip for even crispness
After 8 minutes in the air fryer, flip the pieces and cook another 4 minutes until golden.
Finish sauce with butter off heat
Whisk butter into the hot glaze after removing the pan from heat.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
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.