Korean Style Popcorn Chicken (Dakgangjeong)
Crispy Korean popcorn chicken made with bite-sized chicken pieces, chewy rice cakes, and a sweet spicy gochujang sauce.
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Ingredients
Chicken and Rice Cakes
500g / 18 ounces chicken thigh fillets or breast fillets, rinsed under cold water and cut into bite-sized pieces
150g / 5.3 ounces fresh Korean rice cake, cut in half
1 tablespoon rice wine
2 teaspoons ginger powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 cup potato starch or corn starch
Cooking oil for deep frying
Korean Sauce
5 tablespoons tomato sauce or ketchup
1 1/2 tablespoons gochujang (Korean chili paste)
2 tablespoons honey
2 tablespoons dark brown sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 teaspoon minced garlic
Garnish
Crushed nuts or seeds
Finely chopped green onion
Instructions
- Add chicken pieces to a bowl with rice wine, ginger powder, salt, and pepper.
- Mix well and marinate for 30 minutes in the refrigerator.
- Coat chicken pieces with potato starch or corn starch.
- Heat oil to 175°C / 347°F.
- Fry rice cakes until crispy and drain.
- Fry chicken pieces in batches until golden and cooked through.
- Double fry chicken if extra crunch is desired.
- Mix sauce ingredients together.
- Heat sauce in a skillet until slightly thickened.
- Add fried chicken and rice cakes.
- Toss until coated.
- Garnish with nuts, seeds, and green onion.
- Serve immediately.
Notes
- Serve immediately after coating with sauce for the best crispy texture.
- Avoid overcrowding the frying pan when cooking.
- Potato starch or corn starch helps create the crispy coating.
- Nutritional Information Disclaimer:
- Nutrition information is an estimate and may vary depending on the ingredients and quantities used.
Korean Style Popcorn Chicken, also known as Dakgangjeong, is a crispy Korean fried chicken dish made with bite-sized chicken pieces, chewy rice cakes, and a sweet, spicy, tangy sauce. Each piece is coated in a sticky glaze made with gochujang, honey, brown sugar, and Korean-inspired seasonings for a bold flavor experience.
This popular Korean street food combines crunchy fried chicken with a glossy sauce that is both savory and slightly sweet. The addition of fried rice cakes creates extra texture, making this dish a fun appetizer, snack, or main meal option for anyone who enjoys Korean flavors.
Why You’ll Love This Recipe
This Korean popcorn chicken brings restaurant-style flavors into a homemade dish.
The bite-sized chicken pieces become crispy and easy to enjoy.
The sweet and spicy sauce creates a balanced Korean-inspired flavor.
Chewy rice cakes add a unique texture alongside the crispy chicken.
The recipe can be served as a snack, appetizer, or casual meal.
The double-frying method creates an extra crunchy coating.
Ingredients You’ll Need
For the Chicken and Rice Cakes
500g / 18 ounces chicken thigh fillets or breast fillets, rinsed under cold water and cut into bite-sized pieces
150g / 5.3 ounces fresh Korean rice cake, cut in half
1 tablespoon rice wine
2 teaspoons ginger powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 cup potato starch or corn starch
Cooking oil for deep frying
For the Korean Sauce
5 tablespoons tomato sauce or ketchup
1 1/2 tablespoons gochujang (Korean chili paste)
2 tablespoons honey
2 tablespoons dark brown sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 teaspoon minced garlic
For Garnish
Crushed nuts or seeds such as walnut, peanut, pistachio, sunflower seeds, or sesame seeds
Finely chopped green onion
Easy Substitutions
Chicken Thighs
Chicken thighs provide a juicy texture, but chicken breast can also be used if you prefer a leaner option.
Potato Starch
Potato starch creates a crisp coating. Corn starch can be used as an alternative.
Gochujang
Gochujang provides the signature Korean flavor. If unavailable, another chili paste can be used, although the taste will be different.
Rice Cakes
Korean rice cakes add a chewy texture. They can be omitted if unavailable, but they are an important part of the traditional style of this dish.
How to Make Korean Style Popcorn Chicken
Step 1: Marinate the Chicken
Place chicken pieces in a large mixing bowl.
Add rice wine, ginger powder, sea salt, and black pepper.
Mix well until the chicken is evenly seasoned.
Cover the bowl and refrigerate for 30 minutes.
Step 2: Coat the Chicken
Coat each chicken piece thoroughly with potato starch or corn starch.
Make sure each piece has an even coating to help create a crispy exterior when fried.
Step 3: Fry the Rice Cakes
Heat cooking oil in a deep saucepan or wok until it reaches 175°C / 347°F.
Fry the rice cakes in batches until the outside becomes crispy.
Remove and drain on paper towels.
Step 4: Fry the Chicken
Add the coated chicken pieces to the hot oil in batches.
Fry for about 2–3 minutes until golden and fully cooked.
Avoid overcrowding the pan because it can lower the oil temperature and affect crispiness.
For an extra crunchy texture, fry the chicken a second time.
Step 5: Prepare the Sauce
Combine ketchup, gochujang, honey, brown sugar, soy sauce, sesame oil, and minced garlic in a bowl.
Heat a skillet over medium heat.
Add the sauce mixture and bring it to a boil.
Cook for 1–2 minutes while stirring constantly until slightly thickened.
Step 6: Coat the Chicken and Serve
Add fried chicken and rice cakes to the skillet.
Quickly toss everything together until evenly coated with sauce.
Garnish with crushed nuts, seeds, and chopped green onion if desired.
Serve immediately.
Tips for the Best Korean Popcorn Chicken
Coat chicken pieces thoroughly with starch to create a crisp outer layer.
Do not overcrowd the frying pan because the oil temperature can drop.
Double frying helps create a crunchier coating.
Coat the chicken with sauce just before serving to maintain the crispy texture.
Prepare garnishes before adding the sauce so the chicken can be served immediately.
Common Mistakes to Avoid
Skipping the Marinating Step
Marinating helps season the chicken and improves the overall flavor.
Using Too Much Sauce
Too much sauce can make the crispy coating soften quickly. Coat the chicken evenly without soaking it.
Overcrowding the Oil
Adding too many chicken pieces at once can reduce oil temperature and prevent crisp frying.
Letting Coated Chicken Sit Too Long
The starch coating works best when fried soon after coating.
Variations
Spicy Korean Popcorn Chicken
Increase gochujang or add additional chili ingredients for more heat.
Mild Korean Chicken
Reduce gochujang and increase honey slightly for a sweeter, milder version.
Nut-Free Version
Skip the nut garnish and use sesame seeds or green onion instead.
Chicken Wings Style
Use small chicken wing pieces instead of bite-sized chicken chunks.
What to Serve With Korean Style Popcorn Chicken
This dish pairs well with:
Steamed rice
Korean pickled vegetables
Fresh cucumber salad
Kimchi
Simple Asian-style side dishes
It can also be served as a party appetizer with toothpicks for easy sharing.
How to Store Korean Popcorn Chicken
Storage instructions were not provided with the original recipe information.
For the best texture, crispy fried chicken is generally best enjoyed fresh after coating with sauce.
How to Reheat Korean Popcorn Chicken
Reheating instructions were not provided.
If reheating leftovers, an oven or air fryer can help maintain more crispness compared with a microwave.
Make Ahead
The recipe does not include specific make-ahead instructions.
For the best results, prepare and coat the chicken close to serving time.
Frequently Asked Questions
What is Dakgangjeong?
Dakgangjeong is a Korean fried chicken dish made with crispy chicken pieces coated in a sweet and spicy sticky sauce.
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast can be used, although chicken thighs usually provide a juicier texture.
What makes Korean popcorn chicken crispy?
The starch coating and double-frying method help create the crispy texture.
Is gochujang very spicy?
Gochujang has heat, but it also provides sweetness and fermented flavor. The spice level can be adjusted based on the amount used.
Can I make this without rice cakes?
Yes. The chicken can be made without rice cakes, although the chewy texture of traditional Dakgangjeong will be missing.
