Korean Popcorn Chicken, also known as Dakgangjeong, is a beloved Korean street food that delivers a delightful combination of crispy, juicy chicken coated in a sticky, sweet, and spicy glaze. Thanks to the double frying technique, the chicken remains irresistibly crunchy even after being tossed in the flavorful sauce.
Perfect as a snack, side dish, or main course, this dish is a crowd pleaser that’s easy to make at home. Serve it with steamed rice or enjoy it as a finger food for a game night or gathering. The rich, spicy sweet glaze, infused with gochujang and honey, creates an addictive flavor profile that will leave you wanting more!
Full Recipe:
Ingredients:
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Fried Chicken:
- 17.5 oz (500 g) boneless chicken thighs, cut into bite size pieces
- 1 tbsp mirin (rice wine)
- 1 cm (0.4 inch) ginger, finely minced
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1 cup (120 g) cornstarch or potato starch
- Oil, for frying
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Sauce:
- 1 tbsp gochujang (Korean chili paste)
- 5 tbsp ketchup
- 2 tbsp brown sugar
- 2 tbsp honey
- 1 clove garlic, finely minced
- 1 tbsp soy sauce
- 2 tsp sesame oil
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Garnish:
- Toasted sesame seeds
- Finely chopped scallions (green onions)
- Crushed nuts (optional)
Directions:
- In a large bowl, marinate the chicken with mirin, minced ginger, salt, and black pepper. Let it sit for at least 30 minutes.
- In a small bowl, whisk together gochujang, ketchup, brown sugar, honey, minced garlic, soy sauce, and sesame oil until well combined. Set aside.
- Heat about 1 inch of oil in a large non stick pan over medium high heat.
- Coat each piece of chicken evenly with cornstarch or potato starch and fry in batches until light brown, turning occasionally for even cooking.
- Remove the chicken from the oil and place it on a cooling rack. Let it rest for a few minutes.
- Reheat the oil and fry the chicken a second time until golden brown and extra crispy. Drain on a cooling rack.
- In a clean pan, heat 2 tbsp of oil over medium heat. Pour in the sauce mixture and stir until it starts to bubble.
- Add the double fried chicken to the pan and toss until evenly coated in the sauce.
- Transfer to a serving bowl and garnish with toasted sesame seeds, chopped scallions, and crushed nuts if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Additional Time: 30 minutes | Total Time: 1 hour 5 minutes
Kcal: 620 kcal | Servings: 4 servings
Korean Popcorn Chicken: The Ultimate Crispy & Flavorful Snack
Korean Popcorn Chicken, also known as Dakgangjeong (닭강정), is a popular Korean street food dish that has gained international recognition for its crispy texture, sweet and spicy glaze, and addictive flavors. Unlike typical fried chicken, this dish is prepared using a double-frying technique that ensures the coating remains crunchy, even after being drenched in a sticky gochujang based sauce.
This dish is a favorite in Korean snack culture and can be found in Korean markets, street food stalls, and fried chicken restaurants across South Korea. It’s often served in a convenient paper bowl with small skewers or forks, making it a perfect grab and go snack. Over the years, Korean Popcorn Chicken has become a global sensation, appearing in restaurants and home kitchens worldwide.
If you’re looking for a crispy, flavorful, and easy-to-make fried chicken recipe, this one is a must try! Whether you serve it as an appetizer, side dish, or main course, Korean Popcorn Chicken is guaranteed to be a crowd pleaser.
The History & Origins of Korean Popcorn Chicken
The origins of Dakgangjeong can be traced back to traditional Korean culinary practices. The word “Dak” means chicken, while “Gangjeong” refers to a type of deep-fried Korean confectionery made with glutinous rice, coated in a honey glaze, and sprinkled with nuts or seeds. The method used for making traditional Gangjeong inspired this chicken version, where crispy fried chicken is coated in a similar sticky, sweet, and savory glaze.
Dakgangjeong differs from other types of Korean fried chicken, such as Yangnyeom Chicken (양념치킨), in that it typically has a thicker, crunchier coating and a drier, glossier sauce. While Yangnyeom Chicken is usually tossed in a wetter, tomato based sauce, Dakgangjeong has a honey-like glaze that keeps the crispy texture intact.
This dish became incredibly popular as Korean street food, and soon, it spread to restaurants and fast-food chains across the country. Today, Korean Popcorn Chicken is loved by people of all ages and can be customized in many ways whether you prefer a spicier version, a milder honey glaze, or even a cheesy twist.
What Makes Korean Popcorn Chicken So Crispy?
The secret to making the crispiest Korean Popcorn Chicken lies in two key techniques:
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Cornstarch or Potato Starch Coating
- Unlike Western style fried chicken, which is often coated in flour or a batter, Korean Popcorn Chicken is coated in cornstarch or potato starch. This creates a light, airy, and extra-crispy texture without becoming too thick or doughy.
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Double-Frying Method
- The chicken pieces are first fried at a lower temperature until they are lightly golden. They are then removed from the oil and left to rest for a few minutes before being fried again at a higher temperature. This second frying step removes excess moisture and locks in crispiness, ensuring that the chicken stays crunchy even after being coated in sauce.
This method is commonly used in many Korean fried chicken recipes and is a game-changer for those who love extra crispy chicken.
The Signature Sauce: A Perfect Balance of Sweet, Spicy & Savory
Korean Popcorn Chicken wouldn’t be complete without its iconic sticky glaze, which gives it an irresistible combination of flavors. The sauce typically includes gochujang (Korean red chili paste), soy sauce, honey or brown sugar, ketchup, and garlic. These ingredients come together to create a sweet, spicy, umami-packed glaze that perfectly coats each piece of fried chicken.
- Gochujang: This fermented Korean chili paste adds depth, heat, and a slight tanginess to the sauce.
- Honey or Brown Sugar: The sweetness balances out the spice and gives the sauce a glossy, sticky consistency.
- Soy Sauce: Provides a rich, umami flavor that enhances the overall taste.
- Ketchup: Adds a slight tanginess and a subtle tomato flavor.
- Garlic & Sesame Oil: These ingredients contribute to the fragrant and savory undertones that make the sauce so addictive.
The sauce is gently simmered until it thickens slightly and then tossed with the crispy fried chicken, ensuring every bite is packed with bold flavors.
How to Serve & Enjoy Korean Popcorn Chicken
Korean Popcorn Chicken is incredibly versatile and can be enjoyed in many ways:
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As a Snack or Appetizer
- Serve it in small bowls or paper cups with toothpicks or skewers, just like how it’s sold in Korean street food stalls. This makes it an ideal finger food for parties, gatherings, or movie nights.
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With Steamed Rice
- Pairing this crispy chicken with a bowl of warm, fluffy white rice helps balance the strong flavors and makes it a complete meal. You can even drizzle extra sauce over the rice for extra flavor.
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In a Korean Fried Chicken Platter
- If you love Korean fried chicken, you can serve this alongside different variations like soy garlic chicken or spicy Yangnyeom Chicken for a delicious Korean fried chicken feast.
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With Beer (“Chimaek” – 치맥)
- In Korea, fried chicken is often enjoyed with beer, a combination known as “Chimaek” (치맥) (a mix of “chicken” and “maekju,” meaning beer). The crispy, spicy sweet chicken pairs perfectly with an ice cold beer.
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With Tteok (Korean Rice Cakes)
- Some variations include crispy fried rice cakes mixed in with the chicken for extra texture. The chewy rice cakes soak up the sauce beautifully, adding another layer of deliciousness.
Why You Should Try Making Korean Popcorn Chicken at Home
While you can easily find Korean fried chicken at many restaurants and food delivery services, making it at home allows you to customize the flavors and ingredients to your liking. Here are some reasons why homemade Korean Popcorn Chicken is worth trying:
Control the spice level – Adjust the amount of gochujang or chili flakes to make it more or less spicy.
Use your favorite cuts of chicken – While boneless chicken thighs are recommended for juiciness, you can also use chicken breast or wings.
Make it healthier – Try air-frying or baking the chicken instead of deep frying for a lighter version.
Experiment with flavors – Add ingredients like cheese, peanuts, or extra garlic to put your own twist on the dish.
Making this dish at home is not only fun and rewarding but also allows you to enjoy authentic Korean flavors anytime you want!
Conclusion: A Must-Try Dish for Every Fried Chicken Lover
Korean Popcorn Chicken is more than just a fried chicken dish it’s an experience of bold flavors, incredible textures, and rich culinary tradition. From the double-frying method that creates the ultimate crispiness to the sticky, sweet, and spicy glaze, every element of this dish is designed to be irresistibly delicious.
Whether you’re a fan of Korean cuisine, fried chicken, or just looking for a new recipe to try, this dish will not disappoint. It’s easy to make at home, perfect for any occasion, and guaranteed to be a crowd favorite.
So why not bring the flavors of Korean street food into your kitchen? Gather your ingredients, fire up the stove, and get ready to enjoy the crunchiest, most flavorful popcorn chicken you’ve ever had!