Dakgangjeong (Korean Popcorn Chicken)
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr
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Servings
8 people
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Calories
467 kcal
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Course
Main Course, Appetizer
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Cuisine
Korean
Dakgangjeong (Korean Popcorn Chicken)
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Dakgangjeong (Korean Popcorn Chicken) is crispy, sweet, and spicy. Double-fried for extra crunch and coated in a sticky gochujang glaze, this addictive Korean fried chicken is perfect for snacking or party food!
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Ingredients
- 2 lb chicken thighs diced into bite size pieces
- 1/4 cup finely chopped peanut optional
- oil for deep-frying
For chicken coating
- 1/2 cup cake flour
- 1/2 cup cornstarch
- 2 tsp onion powder
- 1/2 tsp salt
For chicken seasoning
- 2 tsp ginger paste
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp sweet rice wine (mirim)
- 1 egg white beaten
- 1 tbsp oil
For dakgangjeong sauce
- 6 tbsp chili sauce
- 2 tbsp Korean chili paste (gochujang)
- 1 tbsp ketchup
- 1 tbsp minced garlic
- 6 tbsp Korean rice syrup (jocheong) or dark corn syrup
- 1 tbsp sugar
- 2 tbsp Chili oil
- 1 tbsp rice vinegar
- 2 tbsp sweet rice wine (mirim)
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Instructions
To make the chicken coating
- Mix all the ingredients well. Reserve 2 tablespoon of the mixture on the side. Put the rest of coating mixture in a zip bag and set aside.
To season the chicken
- Put chicken in a large mixing bowl, add reserved 2 tablespoon of chicken coating, ginger, salt, pepper, rice wine, egg white, and oil. Mix with your hand to coat evenly.
To deep-fry
- Heat oil to 340˚F. Add chicken into the coating mixture in a zip bag; shake well to coat evenly. Shake off the excess coating from chicken pieces.
- Deep-fry chicken in small batches, about 2-3 minutes, until they are lightly golden. As you deep-fry, stir them with metal tongs or a wire skimmer to keep them from sticking to each other. Shake off excess oil as you take the chicken pieces out of the oil.
- After the first frying is over, do the second frying until they get deep golden brown; about 2 minutes. Keep them on a wired rack to prevent them from getting soggy.
To make dakgangjeong sauce
- Combine chili sauce, Korean chili paste, ketchup, Korean rice syrup, sugar, garlic, chili oil, rice vinegar, and rice wine in a skillet.
- Bring the sauce to boil over medium high heat until it thickens to a glaze consistency, stirring constantly.
- Add chicken and toss well to coat with the glaze. To garnish, sprinkle with chopped peanuts. Serve hot.
Equipments used:
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
36g
(12%)
Protein
22g
(44%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
576mg
(24%)
Potassium
359mg
(10%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
183IU
(4%)
Vitamin C
3mg
(3%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 576mg | 24% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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