Crispy double-fried Korean popcorn chicken glazed in a sticky, sweet, and spicy sauce is an easy-to-make fried chicken recipe you can recreate at home.
I first fell in love with Korean popcorn chicken when it reached Indonesia. The best thing about this dish is how it stays crunchy for hours after frying. It’s delicious plain, but the sticky, sweet and spicy gochujang glaze takes it to another level.
To me, Korean popcorn chicken remains one of the best fried chicken dishes. For a long time I thought keeping the crust crunchy after saucing was a kitchen mystery. It’s actually straightforward, and I’m excited to share the method so you can enjoy crunchy, sauced popcorn chicken at home. Ready to indulge?
What Is Korean Popcorn Chicken?
Korean popcorn chicken is commonly called dakgangjeong (닭강정) in Korea. “Dak” means chicken and “gangjeong” refers to a traditional sweet Korean confection made from deep-fried rice puffs coated with syrup and toppings like nuts or seeds. Dakgangjeong follows the same idea—crispy fried chicken coated in a sticky syrupy glaze.
The dish features bite-size pieces of deep-fried chicken coated in a sweet and spicy gochujang (Korean red chili paste) sauce. It’s a popular street food in Korea. You’ll find versions with bones or boneless pieces; the boneless popcorn-style pieces are especially common, usually served in paper bowls with disposable forks for convenience.
The Secret of Crispy Korean Fried Chicken
Great fried chicken is juicy inside with a crisp, crunchy crust. Achieving both is simpler than it seems when you follow a couple of key techniques.
- Cornstarch or Potato Starch. Tossing chicken pieces in cornstarch or potato starch before frying gives a very crisp exterior. Starches brown well and help seal in juices so the chicken stays tender inside.
- Double Frying. Frying the chicken twice ensures the interior is cooked through without over-browning the crust. Fry once until pieces are lightly golden, drain and rest them briefly, then fry again at a higher temperature until deeply golden and crunchy. Rest the chicken on a cooling rack for at least 10 minutes before saucing so juices redistribute and the crust keeps its crispness after coating with sauce.
More Korean Recipes
If you enjoy this recipe, consider trying other Korean dishes from the same source.
- Korean Sausage Bread
- Rice Cake Churros
- Cheese Tteokbokki
- Bibimbap (Korean Mixed Rice)
- Japchae (Korean Stir-Fry Noodles)
- Kimchi Kimbap
Korean Popcorn Chicken
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Ingredients
- 5.3 oz (150 gr) frozen or fresh Korean rice cakes
- Oil for frying
Fried Chicken
- 17.5 oz (500 gr) thigh chicken fillets, cut into bite-size
- Mirin
- 0.4 inch (1 cm) ginger, finely minced
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1 cup (120 gr) cornstarch or potato starch
Sauce
- Gochujang (Korean chili paste)
- 5 tbsp ketchup
- 2 tbsp brown sugar
- 2 tbsp honey
- Garlic, finely minced
- 1 tbsp soy sauce
- 2 tsp sesame oil
Garnish
- Toasted sesame seeds
- Finely chopped scallions/green onions
- Crushed nuts
Instructions
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If using frozen rice cakes, soak them in warm water for 20–30 minutes until soft, then pat dry and cut into 2-inch (5 cm) pieces. If using fresh rice cakes, skip soaking. Set aside.
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In a large bowl, marinate the chicken with mirin (rice wine), minced ginger, salt, and black pepper for at least 30 minutes.
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Combine all sauce ingredients in a small bowl and mix until smooth.
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Heat about 1 inch of oil in a large nonstick or heavy pan over medium-high heat. When the oil is hot, evenly coat each piece of chicken with starch and carefully add them to the oil in batches to avoid overcrowding. Fry until light brown, turning for even color.
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Remove the chicken and place it on a cooling rack. Let the oil rest and allow the chicken to cool for a few minutes.
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Reheat the oil and fry the chicken a second time until golden brown and extra crispy. Drain on a cooling rack and let cool briefly.
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Discard excess oil from the pan and wipe it clean with paper towels. Heat the pan over medium and add 2 tbsp cooking oil. Fry the rice cakes until their outside is crispy and golden.
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Pour in the prepared sauce and cook over low heat until it starts to bubble. Add the fried chicken and toss gently until each piece is evenly coated with the glaze.
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Remove from heat, transfer to a serving bowl and finish with toasted sesame seeds, chopped scallions, or crushed nuts if desired.