CRISPY Korean Popcorn Chicken.

Описание: This version uses an oven-baking method to get that signature crunch without the heavy deep-frying, finished with a glossy, savory glaze.

1. The Ingredients

The Chicken & Marinade
• Chicken: 500g (1.1 lbs) boneless chicken breast or thighs, cut into bite-sized cubes.
• Ginger-Garlic Paste: 1 tablespoon (You can use fresh minced ginger and garlic instead).
• Paprika: 1 teaspoon (gives it that deep red color).
• Salt & Pepper: 1/2 teaspoon each (or to taste).
• Cornstarch (or Potato Starch): ~1/2 cup (for a thin, crispy coating).
• Oil: Olive oil or vegetable oil for drizzling/spraying before baking.
The Sticky Sauce
• Chili Base: 3–4 tablespoons of Sriracha OR Gochujang (Korean chili paste).
• Soy Sauce: 1 tablespoon (use low-sodium if preferred).
• Honey: 2 tablespoons (for the sticky, glossy finish).
• Rice Vinegar: 1 teaspoon (optional, for a slight tang).
Toppings/Garnish
• Toasted Sesame Seeds: 1 teaspoon.
• Green Onions: (Optional) thinly sliced for freshness.

2. Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the cubed chicken with the ginger-garlic paste, paprika, salt, and pepper. Mix thoroughly by hand to ensure every piece is well-coated.
Step 2: The "Crispy" Coating
Toss the marinated chicken in cornstarch until the pieces are individually coated and no longer sticky.
Step 3: Bake/Air Fry
1. Arrange the chicken on a baking sheet lined with parchment paper.
2. Drizzle or spray generously with olive oil.
3. Bake at 200°C (400°F) for about 15–20 minutes, flipping halfway through, until golden brown and crispy.
Step 4: The Glaze
While the chicken bakes, add the chili sauce (Sriracha/Gochujang), sweetener, and soy sauce to a pan over medium heat. Let it bubble slightly until it thickens into a sticky glaze.
Step 5: Toss and Serve
Add the crispy chicken pieces directly into the pan with the sauce. Toss quickly so the chicken stays crunchy while being fully coated. Serve over a bowl of steamed white rice and top with sesame seeds.
Pro Tips
• For Extra Crunch: If you have an air fryer, use it! Set it to 200°C for 12–15 minutes for an even crispier texture.
• The Starch: Using potato starch instead of cornstarch often results in a lighter, "shatteringly" crisp coating common in Korean fried chicken.

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