Irresistible Korean Popcorn Chicken

There’s something undeniably satisfying about crispy, bite-sized pieces of chicken coated in a sticky, sweet, and spicy glaze. Korean Popcorn Chicken, also known as Dakgangjeong (닭강정), is a beloved street food in South Korea, offering the perfect balance of crunch, heat, and a hint of sweetness. This dish is often enjoyed as a snack, appetizer, or even a main dish alongside a bowl of rice.

this RECIPE FOR LATER

The magic of Korean Popcorn Chicken lies in its double-frying technique, which ensures an unbelievably crispy exterior while keeping the inside juicy and tender. The glaze, made with a combination of soy sauce, honey, garlic, and gochujang (Korean chili paste), gives it an irresistible depth of flavor.

Whether you’re craving a delicious homemade snack for movie night, looking for a crowd-pleasing appetizer, or just in the mood for some bold Korean flavors, this recipe will quickly become a favorite. So, let’s dive into the world of crispy, sticky, and oh-so-delicious Korean Popcorn Chicken!

Why You’ll Love This Recipe

• Crispy & Crunchy – Thanks to the double-frying method, the chicken stays crispy even after being coated in the sauce.
• Sweet, Spicy & Savory – The glaze has a perfect balance of flavors that makes each bite irresistible.
• Easy to Make at Home – No need for takeout when you can create this restaurant-quality dish in your own kitchen.
• Perfect for Any Occasion – Great for game nights, parties, or as a delicious side dish with rice.

Ingredients You’ll Need

For the Chicken:

• 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 cup water
• Oil for frying

For the Sauce:

• 3 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 2 cloves garlic (minced)
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

For Garnish:

• 1 tablespoon sesame seeds
• 2 green onions (chopped)

How to Make Korean Popcorn Chicken

Step 1: Prepare the Chicken

Start by cutting the boneless chicken thighs into small, bite-sized pieces. Using chicken thighs ensures juicy, flavorful bites, but you can use chicken breast if you prefer a leaner option.

In a large bowl, season the chicken with salt, black pepper, garlic powder, and onion powder. Toss to coat the pieces evenly.

Step 2: Make the Batter

In a separate bowl, mix the cornstarch and all-purpose flour. In another bowl, whisk together the egg and water. Dip each piece of chicken into the egg mixture first, then coat it in the flour mixture. Make sure each piece is well-coated for maximum crunch.

Step 3: Fry the Chicken

Heat oil in a deep pan or fryer to 350°F (175°C). Carefully drop the coated chicken pieces into the hot oil, frying in small batches to avoid overcrowding. Fry for about 4-5 minutes until golden brown, then remove and drain on a paper towel.

For the ultimate crunch, let the chicken rest for a few minutes, then fry it again for another 2-3 minutes until extra crispy. This double-frying technique is what gives Korean Popcorn Chicken its signature texture.

Step 4: Make the Sauce

While the chicken is frying, prepare the sauce. In a small saucepan over medium heat, combine soy sauce, honey, gochujang, ketchup, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Stir well and let it simmer for about 3-5 minutes until the sauce thickens slightly.

Step 5: Coat the Chicken

Once the chicken is crispy and golden, transfer it to a large bowl. Pour the warm sauce over the chicken and toss gently to coat each piece evenly.

Step 6: Garnish and Serve

Sprinkle sesame seeds and chopped green onions on top for added flavor and presentation. Serve immediately and enjoy!

Helpful Tips for the Best Korean Popcorn Chicken

• Use Chicken Thighs – They stay juicier and more flavorful compared to chicken breast.
• Double Fry for Maximum Crispiness – The secret to extra crunchy chicken is frying it twice!
• Don’t Overcrowd the Pan – Fry the chicken in small batches to ensure even cooking.
• Adjust Spice Level – Add more or less gochujang depending on how spicy you want it.
• Keep the Sauce Warm – A warm sauce coats the chicken more evenly and prevents it from becoming soggy.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Appetizer, Main Dish
• Method: Frying
• Cuisine: Korean
• Diet: Halal

Notes

• Cornstarch for Extra Crispiness: Using cornstarch in the batter creates a lighter, crispier coating compared to using only flour. It helps achieve that signature crunch even after the sauce is added.
• Resting Between Fries: Allowing the fried chicken to rest for a few minutes before the second fry helps the coating firm up, making it even crispier.
• Sauce Consistency: If your sauce becomes too thick, add a small splash of water to loosen it up. If it’s too thin, let it simmer for an extra minute or two to thicken.
• Make It Ahead: You can fry the chicken pieces ahead of time and store them in the fridge. When ready to eat, reheat them in the air fryer or oven, then toss them in the fresh sauce.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce.
• Serving Suggestion: Serve with a side of pickled radish (as they do in Korea) to balance the heat and richness of the dish.

Frequently Asked Questions

Can I Bake This Instead of Frying?

Yes! While frying gives the crispiest texture, you can bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through. For extra crispiness, spray the chicken with a bit of oil before baking.

How Spicy Is This Dish?

This recipe has a medium level of spice. If you prefer a milder version, reduce the gochujang or replace it with a mix of ketchup and a pinch of paprika.

Can I Use an Air Fryer?

Absolutely! Preheat your air fryer to 375°F (190°C) and cook the chicken for about 12-15 minutes, shaking the basket halfway through.

What Can I Serve With Korean Popcorn Chicken?

It pairs wonderfully with steamed rice, a fresh cucumber salad, or even wrapped in lettuce leaves for a lighter option.

Storage Instructions

Refrigeration: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 350°F (175°C) for a few minutes to restore crispiness.

Freezing: You can freeze the fried (but uncoated) chicken pieces for up to 2 months. When ready to eat, reheat them in the oven or air fryer and toss them in freshly made sauce.

Related Recipes

If you loved this Korean Popcorn Chicken, you might also enjoy:

• Honey Chipotle Chicken Rice Bowls

• Longhorn Steakhouse Parmesan Crusted Chicken

• Sweet Chili Chicken

Final Thoughts

Korean Popcorn Chicken is the perfect mix of crispy, saucy, sweet, and spicy—everything you could want in a bite-sized snack. Whether you’re making it for a party, a game night, or just a fun dinner, this recipe is easy, delicious, and totally addictive. Try it once, and it’ll surely become a staple in your kitchen.

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