Korean Popcorn Chicken Recipe

This Korean Popcorn Chicken (Dakgangjeong) is crispy, bite-sized fried chicken coated in a sticky, sweet, and spicy gochujang glaze. Perfect as a snack, appetizer, or main dish, this recipe delivers the bold flavors of Korean street food right in your own kitchen. It’s crunchy on the outside, tender inside, and packed with addictive sweet, savory, and spicy notes that will keep you coming back for more!

Why You’ll Love This Recipe

• Extra crispy chicken with a sticky, flavorful glaze
• Sweet, savory, and spicy—packed with bold Korean flavors
• Easy to make with simple, pantry-friendly ingredients
• Perfect for appetizers, game days, or as a main dish with rice
• Customizable heat level for all spice preferences

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• Cornstarch (for extra crispiness)
• All-purpose flour
• Garlic powder
• Salt and black pepper to taste
• Eggs, beaten
• Vegetable oil (for frying)

For the Korean glaze:

• Gochujang (Korean red chili paste)
• Soy sauce (low-sodium preferred)
• Honey or brown sugar
• Rice vinegar
• Garlic cloves, minced
• Fresh ginger, grated
• Sesame oil
• Water (to thin the sauce if needed)

For garnish:

• Toasted sesame seeds
• Green onions, sliced

Directions

this recipe

1. Prepare the chicken: Season chicken pieces with salt, black pepper, and garlic powder.
2. Coat the chicken: Dredge the chicken in a mix of cornstarch and flour. Dip into beaten eggs, then coat again in the cornstarch-flour mixture for extra crunch.
3. Fry the chicken: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until golden brown and crispy. Drain on paper towels.
4. Make the glaze: In a pan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Stir and simmer until the sauce thickens slightly.
5. Coat the chicken: Add the fried chicken to the pan and toss until fully coated in the glaze.
6. Garnish and serve: Sprinkle with toasted sesame seeds and sliced green onions. Serve hot with steamed rice or as an appetizer.

Servings and Timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Extra Spicy Korean Chicken: Add more gochujang or a drizzle of sriracha for an intense kick.
• Air-Fried Popcorn Chicken: Cook in an air fryer at 400°F (200°C) for 10-12 minutes, shaking halfway through.
• Sweet & Sticky: Add a bit more honey for extra sweetness and a thicker glaze.
• Vegetarian Option: Use crispy tofu instead of chicken and follow the same coating process.

Storage/Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Re-crisp in the oven at 375°F (190°C) for 10 minutes or air-fry for 5-7 minutes. Avoid microwaving as it can make the chicken soggy.
• Freeze: Freeze cooked chicken (without sauce) for up to 2 months. Reheat and glaze before serving.

FAQs

What is gochujang?

Gochujang is a Korean fermented red chili paste made from red chili powder, glutinous rice, and soybeans. It’s spicy, savory, and slightly sweet.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, though thighs tend to be juicier and more flavorful.

Is Korean popcorn chicken very spicy?

The level of heat depends on the amount of gochujang used—reduce or increase according to your preference.

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through until crispy.

How do I make the sauce less spicy?

Reduce the amount of gochujang and add more honey or brown sugar to balance the heat.

Can I double the sauce?

Yes, doubling the sauce works great if you like your chicken extra sticky and coated.

What sides go well with Korean popcorn chicken?

Steamed rice, pickled vegetables, kimchi, or a fresh cucumber salad pair beautifully with this dish.

Can I make this dish gluten-free?

Use tamari or gluten-free soy sauce, and ensure your gochujang is gluten-free.

How do I prevent the chicken from getting soggy?

Serve immediately after coating in the sauce, and fry in batches to maintain crispiness.

Can I make this recipe ahead of time?

You can fry the chicken ahead of time and store it without sauce. Reheat and glaze just before serving.

Conclusion

This Korean Popcorn Chicken is the perfect combination of crispy, tender chicken coated in a sticky-sweet, spicy glaze that’s impossible to resist. Whether served as an appetizer, snack, or main dish, this easy recipe brings the flavors of Korean street food right to your kitchen. Pair with steamed rice or crunchy pickles for a complete and satisfying meal!

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