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Dakgangjeong (Korean Popcorn Chicken)

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 people
Calories: 467 kcal
Course: Main Course , Appetizer
Cuisine: Korean

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)

Instructions

To make the chicken coating
    Cup of Yum
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. 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
  1. Combine chili sauce, Korean chili paste, ketchup, Korean rice syrup, sugar, garlic, chili oil, rice vinegar, and rice wine in a skillet.
  2. Bring the sauce to boil over medium high heat until it thickens to a glaze consistency, stirring constantly.
  3. Add chicken and toss well to coat with the glaze. To garnish, sprinkle with chopped peanuts. Serve hot.

Nutrition Information

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

% 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.