Korean Popcorn Chicken (Dakgangjeong)

Who doesn’t love crispy, sticky, sweet-and-spicy chicken bites?

Korean Popcorn Chicken, also known as Dakgangjeong, is one of those recipes that gets everyone excited. It’s perfect for weeknight dinners, game days, or whenever you want to treat your family to something fun and delicious.

The best part? These bite-sized pieces are coated in the most amazing glaze—crunchy, saucy, and addictive. Your kids will love the sweetness, and you’ll love how easy it is to make. Let’s dive in and make this finger-licking favorite!

this recipe!

What You’ll Need

For the Chicken:

• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 eggs (beaten)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Vegetable oil (for frying)

For the Sauce:

• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 2 tbsp gochujang (Korean chili paste)
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 2 garlic cloves (minced)
• 1/2 tsp grated ginger

For Garnish:

• Sesame seeds
• Green onions (thinly sliced)

Pro Tips

1. Double Fry for Extra Crispiness: Fry the chicken twice to get that perfect crunch that stays crispy even after being coated in sauce.
2. Adjust the Spice Level: If your kids don’t like spicy food, reduce the gochujang or swap it for ketchup for a milder version.
3. Use Chicken Thighs: They stay juicier than chicken breasts and work better for frying.
4. Prep in Advance: Chop your chicken and mix the sauce ahead of time to make cooking easier.
5. Don’t Overcrowd the Pan: Fry the chicken in batches to ensure they cook evenly and stay crispy.

Tools You’ll Need

• Mixing bowls
• Whisk
• Cutting board and knife
• Deep frying pan or pot
• Tongs
• Paper towels
• Measuring cups and spoons

Substitutions and Variations

• Chicken Substitute: Use boneless chicken breasts or even tofu for a vegetarian option.
• Sauce Variations: Swap honey for maple syrup or gochujang for sriracha.
• Gluten-Free Option: Use rice flour or gluten-free all-purpose flour.

Make-Ahead Tips

• Chop the chicken and mix the sauce up to a day ahead. Store them separately in the fridge.
• You can fry the chicken ahead of time and reheat it in the oven before tossing it in the sauce.

How to Make Korean Popcorn Chicken

1. Prep the Chicken

Season the chicken pieces with salt, pepper, garlic powder, and onion powder. Set up a dredging station with three bowls: one for flour, one for cornstarch, and one for beaten eggs. Coat each piece of chicken in flour, dip it in the egg, then coat it in cornstarch.

2. Fry the Chicken

Heat vegetable oil in a deep frying pan over medium heat until it reaches 350°F. Fry the chicken in small batches for 4-5 minutes or until golden brown. Remove and drain on paper towels.

3. Make the Sauce

In a small saucepan, combine soy sauce, honey, brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger. Cook over medium heat until it bubbles and thickens slightly (about 3-4 minutes).

4. Toss the Chicken in Sauce

Place the fried chicken in a large mixing bowl. Pour the warm sauce over the chicken and toss until evenly coated.

5. Garnish and Serve

Sprinkle sesame seeds and green onions over the chicken. Serve hot and enjoy!

Leftovers and Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or air fryer to crisp up the chicken again before serving.

Conclusion

There you have it—sweet, sticky, crispy Korean Popcorn Chicken! This dish is perfect for impressing your family or friends, and it’s surprisingly simple to make. If you try this recipe, let me know how it turns out! Leave a comment below with your thoughts, any questions, or your own fun twists on it. Happy cooking! 😊