This version can be fried for the best crunch, or made in the air fryer when you want something a little lighter. Serve it over rice, pile it into a bowl, or put it out as a snack-style dinner with extra sesame seeds and green onions on top.

Ingredients

For the Chicken

2 lb boneless chicken thighs or chicken breasts, cut into 1-inch pieces
2 large eggs
2 tablespoons rice vinegar
6 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon gochugaru, optional
1/4 cup cornstarch
1/2 cup all-purpose flour
Neutral oil, for frying or brushing

For the Sauce

1 1/2 tablespoons gochujang
3 tablespoons ketchup
4 garlic cloves, minced
1 1/2 tablespoons honey
3 tablespoons butter
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 teaspoon gochugaru, optional

For Serving

Cooked jasmine rice
Sesame seeds
Sliced green onions

Instructions

1. Season the Chicken

Add the chicken pieces to a large bowl with the eggs, rice vinegar, minced garlic, ginger, garlic powder, onion powder, salt, black pepper, and gochugaru if using.

Mix until every piece is coated. Let it sit for at least 15 minutes, or up to 1 hour if you have time. The chicken will still work with a short marinade, but a little resting time gives it better flavor.

2. Coat the Chicken

For fried popcorn chicken, add the cornstarch and flour directly into the bowl with the marinated chicken. Mix until the coating turns thick, sticky, and clings to the chicken. It should look a little shaggy, not dry and powdery.

For air fryer popcorn chicken, mix the cornstarch and flour in a separate bowl. Lift the chicken pieces from the marinade, let the extra drip off slightly, then toss them in the dry coating. Press lightly so the coating sticks.

3. Fry the Chicken

Heat 2–3 inches of neutral oil in a heavy pot to 350°F.

Fry the chicken in batches for 6–7 minutes, or until golden, crisp, and cooked through. Do not overcrowd the pot, or the coating will soften instead of crisping.

Transfer the fried chicken to a wire rack while you cook the remaining batches.

4. Air Fryer Method

Lightly oil the air fryer basket. Arrange the coated chicken in a single layer, leaving space between the pieces. Brush or spray the tops with oil.

Air fry at 375°F for 8 minutes, flip, then cook for another 6–8 minutes, or until crisp and cooked through. Work in batches for the best texture.

5. Make the Sauce

In a skillet over medium-low heat, add the gochujang, ketchup, garlic, honey, rice vinegar, soy sauce, sesame oil, sesame seeds, and gochugaru if using.

Stir and let it gently simmer for 1–2 minutes, just until glossy and fragrant. Add the butter and stir until melted. Remove from the heat so the sauce does not over-thicken.

6. Toss and Serve

Add the crispy chicken to the sauce and toss quickly until coated. For lighter saucing, place the chicken in a bowl and spoon in just enough sauce to coat it.

Serve over jasmine rice and finish with sesame seeds and sliced green onions.

Love this Korean Popcorn Chicken? Save the image below to your Pinterest board so you can find it again when a crispy, sticky chicken craving hits.

Notes

Chicken thighs stay juicier, but chicken breasts work well if you do not overcook them.

For the crispiest fried version, keep the oil close to 350°F and fry in small batches.

If the sauce feels too thick, add 1–2 teaspoons of water and stir it over low heat.

Toss the chicken with the sauce right before serving. Once coated, it will still taste great, but the crust will slowly soften.