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Crispy Korean Popcorn Chicken – Sweet, Spicy & Extra Crunchy

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Crispy Korean popcorn chicken (Dakgangjeong) is a sweet, spicy, double-fried delight with gochujang glaze and bold flavor in every crunchy bite.

Ingredients

Scale

  • 1.5 lbs boneless chicken thighs, cut into 1-inch pieces

  • 2 tbsp soy sauce

  • 1 tbsp rice wine (mirin or sake)

  • 1 tsp minced garlic

  • 1 tsp grated ginger

  • ¼ tsp black pepper

  • ½ cup potato starch (or cornstarch)

  • 1 egg (optional, for dredging)

  • Neutral oil for deep frying

Sauce:

  • 2 tbsp gochujang

  • 1 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 2 tbsp honey or corn syrup

  • 1 tbsp brown sugar

  • 1 tsp minced garlic

Garnish:

  • 1 tbsp toasted sesame seeds

  • 1 green onion, finely sliced

Instructions

  1. Marinate chicken with soy sauce, rice wine, garlic, ginger, and pepper for 30 minutes.

  2. Dredge chicken in potato starch (dip in beaten egg first for extra coating, if using).

  3. Heat oil to 340°F and fry chicken in batches until light golden, about 5 minutes. Drain.

  4. Raise oil to 375°F and double-fry chicken for another 2 minutes until crispy.

  5. In a saucepan, combine all sauce ingredients. Simmer until thick and glossy.

  6. Toss hot chicken with warm sauce. Garnish with sesame seeds and green onions.

  7. Serve immediately.

Notes

  • Substitute chicken breast or tofu as needed.

  • For less heat, reduce gochujang and increase honey.

  • Store leftovers up to 2 days; reheat before serving.

Find it online: https://nosweatrecipes.com/crispy-korean-popcorn-chicken-sweet-spicy-extra-crunchy/