Korean Popcorn Chicken Sweet & Spicy by Chefboyarben

Ingredients

• 2 lb chicken thighs or breasts, cut into 1-inch cubes
• 2 eggs
• 2 tbsp rice vinegar
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp gochugaru (optional, for marinade)
• 1/4 cup cornstarch
• 1/2 cup all-purpose flour
• Neutral oil, for frying
• 1.5 tbsp gochujang
• 3 tbsp ketchup
• 2 tsp sesame seeds (for sauce)
• 4 garlic cloves, minced (for sauce)
• 1.5 tbsp honey
• 3 tbsp butter
• 1 tbsp rice vinegar (for sauce)
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 tsp gochugaru (optional, for sauce)
• Sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. In a large bowl, combine chicken cubes with eggs, rice vinegar, minced garlic, grated ginger, garlic powder, onion powder, salt, black pepper, and optional gochugaru. Mix well and marinate for at least 1 minute, up to 1 hour.
2. Add cornstarch and flour directly into the marinade bowl and mix until the chicken is evenly coated and sticky.
3. Heat neutral oil in a deep pan or pot to 350°F (175°C). Fry chicken in batches for 7–8 minutes until deep golden and crispy. Transfer to a wire rack to drain.
4. In a skillet over medium-low heat, combine gochujang, ketchup, sesame seeds, minced garlic, honey, rice vinegar, soy sauce, sesame oil, and optional gochugaru. Stir and bring to a gentle simmer, about 2–3 minutes.
5. Add butter to the sauce and stir until fully melted and glossy, then remove from heat.
6. Add the fried chicken to the sauce and toss to coat evenly, or combine in a mixing bowl with your desired amount of sauce to control sauciness.
7. Serve over jasmine rice and garnish with sesame seeds and sliced green onions.