This Korean popcorn chicken is the one my family keeps asking for every week. Crispy air fried chicken bites tossed in a sticky, sweet, spicy gochujang sauce that coats every single piece. No deep frying. No mess. Skip takeout and make this instead!
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Gochujang popcorn chicken has been a favorite of mine since I was a teenager. Growing up in Vancouver, there was a little spot me and my friends would go to that had the best popcorn chicken with the most addictive sticky gochujang sauce. I think my recipe would make my hometown classic proud.
The coating is where the magic is. Cornstarch, flour, and baking powder shaken over the marinated chicken gives you that light, shatteringly crispy crust that holds up even after the sauce goes on. The cold butter at the end of the sauce is the same move I use in my Bacon Fried Rice, it makes everything glossy and rich and restaurant quality.
Serve over rice or in lettuce cups for a lighter spring and summer version. Either way my boys are always asking for seconds. Here's my other Korean recipes you should check out. Beef Bulgogi Bowls are on weekly rotation if you want something not breaded.
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How to make Gochujang Popcorn Chicken (VIDEO)
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- Stainless Steel Large mixing bowl with lid
- Stainless Steel Tongs
- The Best Small, non-stick, non-toxic saucepan that will last a lifetime
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SUBSTITUTIONS
Chicken breast → chicken thighs for a juicier result
Gochujang → start with less if you prefer less heat; gochujang brands vary in spice level
Honey → maple syrup or agave
Ketchup → tomato paste with a little extra honey for sweetness
How to make (PICTURES)
- Step 1: In a large bowl combine chicken pieces, egg, soy sauce, garlic powder, salt, and white pepper. Toss until fully coated. Marinate for at least 10 minutes or up to overnight in the fridge.
- Step 2: Add cornstarch, flour, and baking powder to a large bowl or zip-lock bag. Add the marinated chicken and toss until every piece is fully coated. Shake off any excess.
- Step 3: Preheat air fryer to 375°F. Spray the basket with cooking oil. Arrange chicken in a single layer. Air fry for 18 to 20 minutes, flipping halfway through.
- Step 4: Combine gochujang, honey, ketchup, minced garlic, rice vinegar, soy sauce, mirin, and sesame oil in a pan over medium heat. Stir and let it come to a simmer. Cook for 3 to 4 minutes. Add the cold butter to make it glossy.
- Step 5: Add the crispy chicken to the sauce and toss until every piece is coated.
- Step 6: Serve immediately. Garnish with green onions and sesame seeds.
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Air Fryer Korean Popcorn Chicken
Ingredients
Equipment
Method
- In a large bowl combine chicken pieces, egg, soy sauce, garlic powder, salt, and white pepper. Toss until fully coated. Marinate for at least 10 minutes or up to overnight in the fridge.4 chicken breasts, 1 egg, 3 tablespoons soy sauce, 1 tablespoon garlic powder, Pinch of salt, 1 teaspoon white pepper
- Add cornstarch, flour, and baking powder to a large bowl or zip-lock bag. Add the marinated chicken and toss until every piece is fully coated. Shake off any excess.1 cup cornstarch, 2 tablespoons all purpose flour, 1 tablespoon baking powder
- Preheat air fryer to 375°F. Spray the basket with cooking oil. Arrange chicken in a single layer, do not overcrowd. Spray the tops of the chicken with oil. Air fry for 18 to 20 minutes, flipping halfway through, until golden and crispy.Cooking oil spray
- While the chicken cooks, combine gochujang, honey, ketchup, minced garlic, rice vinegar, soy sauce, mirin, and sesame oil in a pan over medium heat. Stir and let it come to a simmer. Cook for 3 to 4 minutes until the sauce thickens.3 tablespoons gochujang paste, 3 tablespoons honey, ¼ cup ketchup, 1 tablespoon garlic, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sesame oil
- Remove from heat and stir in the cold butter until it melts into the sauce and turns glossy.1 tablespoon cold butter
- Add the crispy chicken to the sauce and toss until every piece is coated. Serve immediately over steamed jasmine rice or in lettuce cups.Sliced green onions, Sesame seeds
Notes
- Baking powder is not optional. It gives a crispy coating that stays crunchy even after the sauce goes on. This is crucial.
- Spray the chicken with oil before air frying.
- Do not overcrowd the air fryer basket. Work in batches if needed.
- Cold butter at the end of the sauce. It emulsifies into the sauce and gives you that glossy restaurant finish.
- Toss the chicken in the sauce right before serving. The coating stays crispier if you do not let the sauced chicken sit around. Toss and eat immediately.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platformsCan I use chicken thighs instead of breasts? Yes and they are actually juicier. Cut into the same bite-sized pieces and follow the same method. Cook time may be slightly longer, check that the internal temperature reaches 165°F.
Why is my coating falling off? Usually because the chicken was too wet before coating. Pat the chicken dry after marinating if needed, or make sure the egg is well incorporated so the coating has something to stick to.
Can I bake this instead of air frying? Yes. Bake at 425°F for 20 minutes, flipping halfway. Spray generously with oil before baking. The air fryer gives a crispier result but baking works also.
Is this spicy? The gochujang sauce has a medium heat. Reduce the gochujang to 1 to 2 tablespoons if you prefer it mild. It is still deeply flavorful with less paste.
What is gochujang? A Korean fermented chili paste that is sweet, savory, and spicy all at once. Find it in the Asian section of most grocery stores or at any Asian market. It comes in mild, medium, and hot versions.
Can I make the sauce ahead of time? Yes. Make the sauce up to 3 days ahead and store in the fridge. Reheat gently in a pan before tossing with the chicken.
Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Yana says
10/10! 🙌
Carmen Spillette says
THNAK YOU!!