Korean Popcorn Chicken Recipe

Korean Popcorn Chicken, known as Dakgangjeong in Korea, is a popular dish loved for its combination of crispy fried chicken bites coated in a sticky, sweet, and spicy glaze. Perfect for sharing as an appetizer, snack, or main course, this dish brings together the rich, bold flavors of Korean cuisine with a delightful crunch.

With this step-by-step recipe, you’ll learn how to make this restaurant-quality dish at home, capturing the authentic taste of Korean fried chicken.

What Makes Korean Popcorn Chicken Special?

1. Double Frying for Maximum Crunch: The secret to the addictive texture of Korean fried chicken is the double frying technique, which creates a light, shatteringly crisp crust.
2. Bold, Flavorful Glaze: A blend of soy sauce, garlic, honey, and Korean chili paste (gochujang) makes the sauce irresistibly sweet, savory, and slightly spicy.
3. Versatile Dish: Perfect for parties, game days, or weeknight dinners, this dish can be tailored to your spice level and preferred sweetness.

Step 1: Prepare the Chicken

1. Cut the Chicken: Trim any excess fat from the chicken and cut it into uniform, bite-sized pieces. This ensures even cooking.
2. Season: Sprinkle the chicken pieces with salt and black pepper, tossing to coat evenly.

Step 2: Set Up the Breading Station

1. Bowl 1: Mix cornstarch and flour in a shallow dish.
2. Bowl 2: Beat the eggs in another shallow bowl.

Step 3: Coat the Chicken

1. Dip each piece of chicken into the flour mixture, ensuring it’s fully coated.
2. Next, dip the floured chicken into the beaten eggs, then return it to the flour mixture, pressing lightly to adhere. Repeat for all pieces.

Step 4: Fry the Chicken

1. Heat the Oil: In a deep skillet or wok, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the chicken pieces.
2. First Fry: Fry the chicken in small batches for 4-5 minutes or until light golden. Avoid overcrowding the pan. Transfer the chicken to a wire rack to drain.
3. Double Fry: Once all chicken is fried, increase the oil temperature to 375°F (190°C). Fry the chicken a second time for 2-3 minutes or until golden brown and extra crispy.

Step 5: Make the Sauce

1. Combine Ingredients: In a small saucepan, mix soy sauce, honey, brown sugar, gochujang, rice vinegar, garlic, ginger, and sesame oil.
2. Simmer: Heat over medium heat, stirring constantly, until the mixture starts to bubble and thicken slightly (about 3-4 minutes). Remove from heat.

Step 6: Coat the Chicken

1. Transfer the fried chicken to a large bowl.
2. Pour the warm sauce over the chicken and toss gently until every piece is evenly coated.

Step 7: Serve and Garnish

1. Plate the Chicken: Arrange the chicken on a serving platter or individual bowls.
2. Garnish: Sprinkle with sesame seeds and chopped green onions for added flavor and presentation.

Tips for Perfect Korean Popcorn Chicken

1. Double Frying: This step is essential for creating the signature crunch that holds up under the sticky sauce.
2. Use Thigh Meat: Chicken thighs are juicier and more flavorful, though breasts work well if you prefer leaner meat.
3. Adjust Spice Levels: Reduce or increase the gochujang to suit your heat preference. For a non-spicy version, replace gochujang with ketchup or omit it entirely.
4. Work in Small Batches: Frying in smaller batches ensures even cooking and crispiness.

Serving Suggestions

• As an Appetizer: Serve with toothpicks for easy sharing.
• With Rice: Pair with steamed white rice or fried rice for a hearty meal.
• In Wraps or Bowls: Add to lettuce wraps or rice bowls with vegetables for a fun twist.
• With Dipping Sauce: Serve extra sauce on the side or pair with a cooling dip like ranch or sour cream.

Variations

1. Sweet and Spicy: Add extra honey for a sweeter glaze or more gochujang for a fiery kick.
2. Soy Garlic: Replace gochujang with extra soy sauce and garlic for a milder, savory version.
3. Sticky Honey Sesame: Add more honey and sprinkle generously with sesame seeds for a sweeter profile.
4. Vegetarian Version: Substitute chicken with tofu or cauliflower for a plant-based alternative.

Frequently Asked Questions

Can I Make This Dish Ahead of Time?

Yes! Prepare the chicken and sauce separately. Reheat the chicken in an oven or air fryer for crispiness and toss with reheated sauce just before serving.

What Is Gochujang?

Gochujang is a Korean fermented chili paste with a sweet, spicy, and savory flavor. It’s a key ingredient in Korean cooking and can be found in Asian grocery stores or online.

Can I Bake Instead of Fry?

While frying gives the best crunch, you can bake the chicken at 425°F (220°C) for 20-25 minutes. Coat the chicken with a light spray of oil for a crispier texture.

Why This Recipe Stands Out

Korean Popcorn Chicken is a true crowd-pleaser, blending crispy, juicy chicken with a bold and flavorful glaze. With its easy preparation and versatility, this dish is perfect for everything from weeknight dinners to special occasions. Whether you’re a fan of Korean cuisine or trying it for the first time, this recipe will quickly become a favorite.

Yield: 4

Korean Popcorn Chicken Recipe

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Korean Popcorn Chicken, known as Dakgangjeong in Korea, is a popular dish loved for its combination of crispy fried chicken bites coated in a sticky, sweet, and spicy glaze. Perfect for sharing as an appetizer, snack, or main course, this dish brings together the rich, bold flavors of Korean cuisine with a delightful crunch. With this step-by-step recipe, you’ll learn how to make this restaurant-quality dish at home, capturing the authentic taste of Korean fried chicken.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• For the Chicken
• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• ½ teaspoon ginger, minced
• 2 tablespoons soy sauce
• ½ cup cornstarch (or potato starch)
• 1 egg, lightly beaten
• Oil, for frying
• For the Sauce
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• ½ teaspoon grated ginger
• 1 tablespoon water
• 1 teaspoon cornstarch (optional, for thickening)
• For Garnish
• Sesame seeds
• Green onions, sliced
• Optional: Diced red chilies for extra heat

Instructions

1. Marinate the Chicken

1. In a large bowl, combine the chicken pieces with salt, pepper, garlic, ginger, and soy sauce.
2. Mix well, ensuring the chicken is evenly coated. Let marinate for 15-20 minutes while you prepare the other ingredients.

2. Prepare the Sauce

1. In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger.
2. Stir well and bring the mixture to a simmer.
3. If you prefer a thicker sauce, mix cornstarch and water in a small bowl to create a slurry. Stir it into the simmering sauce until it thickens.
4. Remove from heat and set aside.

3. Coat the Chicken

1. Place the cornstarch in a shallow bowl and egg in another.
2. Dip each piece of chicken into the egg, then coat it in cornstarch, pressing lightly to adhere.

4. Fry the Chicken

1. Heat oil in a deep frying pan or pot to 350°F (175°C).
2. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 5-7 minutes, or until golden brown and crispy.
3. Remove and drain on a wire rack or paper towel.
4. For extra crispiness, double-fry the chicken: return it to the hot oil and fry for an additional 1-2 minutes.

5. Coat in Sauce

1. In a large mixing bowl, toss the fried chicken with the prepared sauce until evenly coated.

6. Garnish and Serve

1. Transfer the chicken to a serving plate.
2. Sprinkle with sesame seeds, sliced green onions, and optional red chilies for extra heat.
3. Serve immediately as an appetizer or over rice as a main dish.

Notes

• Cornstarch for Crispiness: Using cornstarch or potato starch ensures a light, crispy texture.
• Double Fry for Perfection: The second fry locks in the crunch, especially if you’re serving later.
• Adjust Heat Levels: Gochujang can be spicy, so adjust the amount based on your preference.
• Serve Fresh: This dish is best enjoyed right after coating the chicken in the sauce.