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Korean Popcorn Chicken (Dakgangjeong) Recipe

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3.9 from 50 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Author: ELLA
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Snack
  • Method: Frying
  • Cuisine: Korean, Asian

Find it online: https://ellarecipe.com/korean-popcorn-chicken-dakgangjeong-recipe/