If you’re craving a crispy, flavorful bite that dances on your taste buds, the Korean Popcorn Chicken (Dakgangjeong) Recipe is about to become your new obsession. This dish transforms simple chicken nuggets into a mouthwatering experience, coated with a perfectly seasoned batter and fried to golden crunchiness. The pièce de résistance is the sticky, spicy, and sweet sauce that wraps each nugget with a glorious glaze, bringing together a harmony of textures and tastes that keep you reaching for more. Whether for parties, game day, or a cozy snack at home, this recipe hits every note just right.
Ingredients You’ll Need
These ingredients may sound simple, but each one plays a crucial role in making your Korean Popcorn Chicken (Dakgangjeong) Recipe shine. Together, they create a perfect balance of crunch, spice, and sweetness that makes this dish so unforgettable.
- Skinless boneless chicken breasts (1½ lbs): Cut into 1-inch nuggets to ensure each bite is tender and perfectly sized.
- Garlic powder (1 teaspoon): Offers a subtle, aromatic depth that warms up the flavor profile.
- Low sodium soy sauce (2 tablespoons): A savory backbone that adds umami without overpowering.
- Mirin (1 teaspoon): Provides a gentle sweetness and helps tenderize the chicken.
- Rice flour (½ cup): Ensures a light, crispy coating that holds onto the sauce beautifully.
- Baking powder (½ teaspoon): Adds a delicate fluffiness to the coating so it’s crisp but never heavy.
- Gochugaru (2 teaspoons): Korean red chili flakes giving the chicken a lively, smoky heat.
- Water (2 tablespoons): Helps create the perfect textured coating with rice flour and spices.
- Salt and pepper: Essential seasonings that bring out the best in every ingredient.
- Frying oil: For that golden, irresistible crunch you can’t skip.
- Gochujang (2 tablespoons): This spicy red chili paste forms the heart of the sticky sauce.
- Honey (½ tablespoon): Balances the heat with natural sweetness for that signature glaze.
- Sesame oil (1 teaspoon): Adds a toasty, nutty aroma that completes the sauce.
- Low sodium chicken broth (¼ cup): Adds depth and a silky texture to the sauce.
- Sesame seeds and green onion: Garnishes that add final bursts of flavor and crunch.
How to Make Korean Popcorn Chicken (Dakgangjeong) Recipe
Step 1: Marinate the Chicken
Start by whisking garlic powder, soy sauce, mirin, salt, and pepper in a large bowl. Toss your chicken nuggets in this mixture to coat thoroughly. This marinade not only infuses the chicken with flavor but also tenderizes it. Let the chicken sit for a minimum of 30 minutes to absorb all those lovely seasonings. Longer, even overnight, is perfectly fine if you want the flavors to deepen.
Step 2: Prepare the Coating Mixture
In another bowl, combine rice flour, baking powder, gochugaru, salt, and pepper. Slowly add water and whisk to create a sandy, grainy texture with tiny beads. This unique coating is what gives the chicken its extraordinary crunch and bite. Don’t rush this—be sure the texture resembles coarse sand with small clumps broken up, which will cling beautifully to the chicken pieces.
Step 3: Coat the Chicken Nuggets
Drain excess marinade off each chicken piece before dredging it in your prepared coating mix. Press lightly so the flour mixture sticks well, creating an even crust around every nugget. This step is where the magic of texture develops, so handle each piece gently but thoroughly. Arrange the coated nuggets on a plate to keep them ready for frying.
Step 4: Fry Until Golden and Crisp
Heat your frying oil to 350ºF in a heavy-bottomed pot. Fry the chicken nuggets in small batches, carefully maintaining the oil temperature between 310ºF and 350ºF. This frying technique ensures the chicken is cooked through with an internal temperature of 155ºF, while the exterior reaches that iconic crispy golden brown. Draining on a wire rack over paper towels helps preserve crispiness—skip this and the nuggets might get soggy!
Step 5: Make the Spicy Gochujang Sauce
In a skillet over medium-high heat, whisk together gochujang, honey, soy sauce, sesame oil, chicken broth, salt, and pepper. Simmer gently until the sauce is thickened and glossy, a dark red that looks almost like edible rubies. This sauce isn’t just a topping—it’s the soul of the Korean Popcorn Chicken (Dakgangjeong) Recipe, adding sticky, spicy sweetness that tastes like pure joy.
How to Serve Korean Popcorn Chicken (Dakgangjeong) Recipe
Garnishes
Sprinkle toasted sesame seeds and thinly sliced green onions right before serving to add texture and a fresh, herbal brightness. These simple finishing touches enhance both the presentation and the flavors, making the chicken irresistible.
Side Dishes
This Korean Popcorn Chicken pairs wonderfully with crisp cucumber salad or pickled radishes to cut through the richness. Steamed white rice or sticky rice makes a more filling meal, balancing the bold sauce and crunch with cooling softness.
Creative Ways to Present
Serve your chicken piled high in a rustic wooden bowl, or arrange on a platter with dipping sauce on the side for guests to enjoy family-style. For a fun twist, toss the nuggets in the gochujang sauce before serving for a fully coated, finger-licking feast. Pair with colorful veggies or even a simple green salad for a complete look.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Korean Popcorn Chicken (Dakgangjeong) Recipe in an airtight container in the refrigerator for up to three days. The crispy coating may soften, but the flavors remain fantastic, making for a perfect next-day snack.
Freezing
Flash freeze your coated and fried chicken nuggets on a baking sheet before transferring them to freezer bags. Frozen this way, they last up to one month and maintain their crispness better when reheated.
Reheating
Reheat in an oven or air fryer at 350ºF for 8 to 10 minutes to restore crispiness. Avoid microwaving as it tends to make the coating soggy and chewy. You’ll want your Korean Popcorn Chicken (Dakgangjeong) Recipe to be just as amazing the second time around!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and add extra flavor. Just cut them into similar-sized nuggets so they cook evenly in the same time.
Is gochugaru the same as gochujang?
Not quite. Gochugaru is a dried red chili flake, whereas gochujang is a fermented chili paste. Both are essential in this recipe, each contributing different layers of spice and depth.
How spicy is this Korean Popcorn Chicken?
The spice level is moderate but can be adjusted. Adding more honey tones down the heat, or you can increase gochugaru and gochujang for a bolder kick.
Can I make this recipe gluten-free?
Yes! Using rice flour is already gluten-free, but be sure your soy sauce is gluten-free to keep the dish suitable for gluten-intolerant eaters.
What’s the best dipping sauce for this chicken?
The signature spicy gochujang sauce included in the recipe is perfect, but you can also try a simple soy-sesame dip or even a cooling yogurt dip for contrast.
Final Thoughts
There is something so joyful about biting into Korean Popcorn Chicken (Dakgangjeong) Recipe—the crunch, the spice, the sticky sauce—it brings an instant smile. Whether you’re sharing it with loved ones or indulging in a cozy solo snack, this recipe is a wonderful addition to your kitchen repertoire. Don’t wait for a special occasion to make it; it works perfectly anytime you want something deliciously satisfying and fun. Go ahead and dive in—you might just find your new favorite snack or appetizer here.
Print
Korean Popcorn Chicken (Dakgangjeong) Recipe
Korean Popcorn Chicken (Dakgangjeong) features bite-sized chicken nuggets marinated in a flavorful blend of garlic, soy sauce, and mirin, coated in a crispy rice flour and gochugaru crust, then fried until golden and crunchy. This versatile dish can be served tossed in a spicy, sweet, and sticky gochujang sauce or with the sauce on the side, making it the perfect snack or appetizer for parties, game day, or casual gatherings.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
Chicken and Coating
- 1½ lbs skinless boneless chicken breasts, cut into 1 inch nuggets
- 1 teaspoon garlic powder
- 2 tablespoon low sodium soy sauce
- 1 teaspoon mirin
- ½ cup rice flour
- ½ teaspoon baking powder
- 2 teaspoon gochugaru (Korean red chili flakes)
- 2 tablespoon water
- Salt and pepper, to taste
- Frying oil (vegetable or canola oil)
Spicy Gochujang Sauce
- 2 tablespoon gochujang (Korean chili paste)
- ½ tablespoon honey
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- ¼ cup low sodium chicken broth
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Green onion, sliced, for garnish
Instructions
- Marinate Chicken: In a large bowl, whisk together garlic powder, 2 tablespoons soy sauce, mirin, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken nuggets and toss well to coat. Cover and let marinate for at least 30 minutes or refrigerate overnight for deeper flavor.
- Prepare Coating Mixture: In a separate bowl, mix rice flour, baking powder, gochugaru, ½ teaspoon salt, and ¼ teaspoon pepper. Gradually add 2 tablespoons water while whisking with a fork to break up any lumps, until the mixture forms tiny beads and resembles coarse sand.
- Coat Chicken: Set out a large plate or baking sheet. Remove chicken pieces from marinade one by one, letting excess liquid drip off, then lightly press each nugget into the flour mixture to evenly coat. Place coated chicken onto the prepared plate and repeat with remaining pieces.
- Fry Chicken: Heat 1-2 inches of frying oil in a heavy-bottomed pot to 350ºF (175ºC). Fry chicken nuggets in batches to avoid overcrowding, cooking for 3-4 minutes or until they turn deeply golden and reach an internal temperature of 155ºF (68ºC). Maintain oil temperature between 310-350ºF during frying. Transfer fried chicken to a wire rack set over a paper towel-lined baking sheet to drain and rest.
- Make Sauce: Combine gochujang, honey, soy sauce, sesame oil, chicken broth, ⅛ teaspoon salt, and ⅛ teaspoon pepper in a skillet. Heat over medium-high heat, stirring frequently until the sauce simmers and thickens slightly, about 2-3 minutes, turning a dark red color.
- Serve: Toss the fried chicken nuggets in the spicy gochujang sauce until evenly coated or serve the sauce on the side. Garnish with sesame seeds and sliced green onions to finish. Enjoy warm as a delicious snack or appetizer.
Notes
- Marinating the chicken overnight can enhance the flavor and tenderness.
- Maintain the oil temperature carefully to ensure crispy chicken without absorbing excess oil.
- Gochugaru can be adjusted or substituted with mild chili flakes based on preferred spice level.
- For a gluten-free version, confirm that the soy sauce and mirin used are gluten-free.
- Leftover coated chicken can be refrigerated prior to frying for up to 24 hours.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Korean, Asian
