Ingredients
Equipment
Method
Marinate the chicken.
- 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
Coat the chicken.
- 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
Air fry.
- 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
Make the sauce.
- 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
Add cold butter.
- Remove from heat and stir in the cold butter until it melts into the sauce and turns glossy.1 tablespoon cold butter
Toss and serve.
- 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
Garnish with green onions and 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.