Crispy Korean Popcorn Chicken with Yangnyeom and Supreme Sauce

Cut the chicken thighs into bite-sized pieces, about 1-inch cubes. Pat them dry with paper towels to ensure crispiness.

In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon minced garlic, 0.5 teaspoon minced ginger, 0.25 teaspoon black pepper, 1 egg, and 2 tablespoons cornstarch. Mix well to ensure all chicken pieces are coated. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

While the chicken marinates, prepare the Supreme Sauce. In a small bowl, whisk together 0.5 cup mayonnaise, 2 tablespoons honey mustard, 1 tablespoon lemon juice, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, and 1 teaspoon sugar (if using). Taste and adjust seasonings as desired. Set aside in the refrigerator.

Prepare the dry dredge for the chicken. In a shallow dish, whisk together 1 cup all-purpose flour, 0.5 cup cornstarch, 1 teaspoon baking powder, and 0.5 teaspoon salt.

Heat 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F (175°C). While the oil heats, dredge the marinated chicken pieces, one by one, into the flour mixture, ensuring they are fully coated. Shake off any excess flour.

Carefully add about a third of the chicken pieces to the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes until lightly golden and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain. Repeat with the remaining chicken, frying in batches.

Increase the oil temperature to 375°F (190°C). Once hot, return all the fried chicken to the pot for a second fry. Fry for another 2-3 minutes until deep golden brown and extra crispy. Remove and place on the wire rack.

While the chicken is frying for the second time, prepare the Yangnyeom Sauce. In a medium saucepan, combine 3 tablespoons gochujang, 2 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, 1 teaspoon minced garlic, 2 tablespoons water, and 1 teaspoon sesame oil. Bring to a simmer over medium heat, stirring occasionally, and cook for 2-3 minutes until the sauce thickens slightly.

Immediately after the second fry, transfer the hot popcorn chicken into a large mixing bowl. Pour the warm Yangnyeom sauce over the chicken and gently toss until all pieces are evenly coated.

Serve the Crispy Korean Popcorn Chicken immediately, garnished with toasted sesame seeds and chopped green onions. Serve the Supreme Sauce on the side for dipping.