Korean fried chicken gets double-fried at exactly 340°F then 375°F—this two-temperature technique creates that signature glass-crisp coating.
Korean Popcorn Chicken
Get ready to indulge in irresistibly crunchy Korean popcorn chicken that's bursting with flavor! This delightful dish combines tender chicken bites with a perfect blend of sweet gochujang and a hint of spice, all effortlessly cooked to golden perfection in the air fryer. It's a fun and easy way to bring a taste of Korea right to your kitchen!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 6 garlic cloves, minced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated (15 ml)
🥩Meat & Seafood(1)
- 2 lb chicken thighs or breasts, cut into 1 inch cubes (907 g)
🥛Dairy & Eggs(2)
- 3 tbsp butter (42 g)
- 2 eggs
🫙Pantry Staples(7)
- 1/2 cup all-purpose flour (62.5 g)
- 1/4 cup cornstarch (60 ml)
- 1.5 tbsp honey (22.5 ml)
- Neutral oil, for frying
- 2 tbsp rice vinegar (30 ml)
- 1 tbsp rice vinegar (15 ml)
- 2 tsp sesame oil (10 ml)
🧂Spices & Seasonings(4)
- 1 tsp black pepper (5 ml)
- 2 tsp garlic powder (10 ml)
- 2 tsp onion powder (10 ml)
- 2 tsp salt (10 ml)
🍯Sauces & Condiments(3)
- 1.5 tbsp gochujang (22.5 ml)
- 3 tbsp ketchup (45 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(4)
- 1 tsp gochugaru (optional) (5 ml)optional
- Green onions, sliced
- 2 tsp sesame seeds (10 ml)
- Sesame seeds
👨🍳 Instructions
- 1
In a bowl, combine chicken with eggs, vinegar, garlic, ginger, & seasonings. Mix well & marinate as long as you wish (1 hour ideal, 1 min works).
- 2
For frying: add the cornstarch & flour directly into the same bowl and mix until evenly coated & sticky. For air frying: do NOT add flour yet. You’ll coat it separately in step 2.
- 3
For frying: skip this step & go to step 3. For air frying: in a new bowl, mix cornstarch & flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks.
- 4
For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
- 5
For air frying: oil the basket & spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy & cooked through. Work in batches.
- 6
In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, & optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat.
- 7
Add the chicken directly to the sauce & toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets.
- 8
Serve over jasmine rice, garnish with sesame seeds & green onions. Enjoy :)
💡 Pro Tips
- ✓Double-coat your chicken by letting the first flour coating rest for 5-10 minutes before a second light dusting - this creates a rougher surface that holds 30% more sauce.technique5-10 minutes rest
- ✓Maintain oil temperature at exactly 350°F because dropping below 325°F creates greasy chicken while exceeding 375°F burns the coating before the interior reaches 165°F.timing350°F oil temp
- ✓Use a 2:1 ratio of cornstarch to flour for maximum crispiness - cornstarch creates a lighter, crunchier crust due to its lack of gluten development.ingredient2:1 cornstarch:flour ratio
- ✓Heat your gochujang sauce to exactly 180-185°F before tossing with chicken to ensure the honey doesn't crystallize while allowing optimal sauce adhesion.timing180-185°F sauce temp
- ✓Pat chicken completely dry before marinating and add cornstarch gradually while mixing to prevent clumping - excess moisture reduces coating adhesion by 40%.technique40% adhesion reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Korean fried chicken gets double-fried at exactly 340°F then 375°F—this two-temperature technique creates that signature glass-crisp coating.
Korean Popcorn Chicken
Get ready to indulge in irresistibly crunchy Korean popcorn chicken that's bursting with flavor! This delightful dish combines tender chicken bites with a perfect blend of sweet gochujang and a hint of spice, all effortlessly cooked to golden perfection in the air fryer. It's a fun and easy way to bring a taste of Korea right to your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 6 garlic cloves, minced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated (15 ml)
🥩Meat & Seafood(1)
- 2 lb chicken thighs or breasts, cut into 1 inch cubes (907 g)
🥛Dairy & Eggs(2)
- 3 tbsp butter (42 g)
- 2 eggs
🫙Pantry Staples(7)
- 1/2 cup all-purpose flour (62.5 g)
- 1/4 cup cornstarch (60 ml)
- 1.5 tbsp honey (22.5 ml)
- Neutral oil, for frying
- 2 tbsp rice vinegar (30 ml)
- 1 tbsp rice vinegar (15 ml)
- 2 tsp sesame oil (10 ml)
🧂Spices & Seasonings(4)
- 1 tsp black pepper (5 ml)
- 2 tsp garlic powder (10 ml)
- 2 tsp onion powder (10 ml)
- 2 tsp salt (10 ml)
🍯Sauces & Condiments(3)
- 1.5 tbsp gochujang (22.5 ml)
- 3 tbsp ketchup (45 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(4)
- 1 tsp gochugaru (optional) (5 ml)optional
- Green onions, sliced
- 2 tsp sesame seeds (10 ml)
- Sesame seeds
👨🍳 Instructions
- 1
In a bowl, combine chicken with eggs, vinegar, garlic, ginger, & seasonings. Mix well & marinate as long as you wish (1 hour ideal, 1 min works).
- 2
For frying: add the cornstarch & flour directly into the same bowl and mix until evenly coated & sticky. For air frying: do NOT add flour yet. You’ll coat it separately in step 2.
- 3
For frying: skip this step & go to step 3. For air frying: in a new bowl, mix cornstarch & flour. Remove chicken from marinade then toss in dry ingredients until fully coated. Press lightly so it sticks.
- 4
For frying: heat neutral oil to 350°F / 175°C. Fry in batches for 7–8 mins until golden and crispy, transfer to a rack.
- 5
For air frying: oil the basket & spray/brush the chicken with oil. Cook at 375°F for 8 mins, flip, cook for 6–8 mins more until crispy & cooked through. Work in batches.
- 6
In a pan over medium-low heat, combine gochujang, ketchup, sesame seeds, garlic, honey, rice vinegar, soy sauce, sesame oil, & optional gochugaru. Bring to a simmer, add butter, stir until melted, remove from heat.
- 7
Add the chicken directly to the sauce & toss OR in a mixing bowl, combine your desired amount of sauce with the chicken to control how saucy it gets.
- 8
Serve over jasmine rice, garnish with sesame seeds & green onions. Enjoy :)
💡 Pro Tips
- ✓Double-coat your chicken by letting the first flour coating rest for 5-10 minutes before a second light dusting - this creates a rougher surface that holds 30% more sauce.technique5-10 minutes rest
- ✓Maintain oil temperature at exactly 350°F because dropping below 325°F creates greasy chicken while exceeding 375°F burns the coating before the interior reaches 165°F.timing350°F oil temp
- ✓Use a 2:1 ratio of cornstarch to flour for maximum crispiness - cornstarch creates a lighter, crunchier crust due to its lack of gluten development.ingredient2:1 cornstarch:flour ratio
- ✓Heat your gochujang sauce to exactly 180-185°F before tossing with chicken to ensure the honey doesn't crystallize while allowing optimal sauce adhesion.timing180-185°F sauce temp
- ✓Pat chicken completely dry before marinating and add cornstarch gradually while mixing to prevent clumping - excess moisture reduces coating adhesion by 40%.technique40% adhesion reduction