Crispy, double-fried Korean popcorn chicken glazed in a sticky, sweet, and spicy sauce is an irresistible fried chicken recipe you can easily make at home. This version keeps the chicken crunchy for hours and pairs beautifully with chewy Korean rice cakes (tteok) for added texture and comfort.
I first discovered Korean popcorn chicken when it appeared on menus in Indonesia and immediately fell in love. The standout quality is how the crust stays crisp even after being coated in a glossy gochujang-based glaze. While the chicken is delicious on its own, the sweet, sticky, and slightly spicy sauce takes it to another level.
Korean popcorn chicken—also known as dakgangjeong—is one of the most satisfying fried chicken dishes I’ve tried. For years I thought keeping fried chicken crispy under a sauce was a trick, but with the right technique it’s simple to achieve. Below I’ll explain what dakgangjeong is, the secrets to its crunch, and provide a clear recipe and technique so you can make it at home.
What Is Korean Popcorn Chicken?
Korean popcorn chicken is commonly called dakgangjeong (닭강정). “Dak” means chicken, and “gangjeong” refers to a traditional Korean confection made from deep-fried rice puffs coated in honey and often mixed with seeds or nuts. Dakgangjeong applies that same concept to chicken: bite-size pieces are deep-fried until crisp, then coated in a sticky, flavorful sauce.
Typical dakgangjeong uses a gochujang-based sauce—a Korean red chili paste—balanced with sweetness from honey and brown sugar and acidity from ketchup or rice vinegar. In Korea it’s popular as street food and snack food; the boneless, bite-size pieces make it especially convenient to eat on the go or serve in a bowl with disposable forks.
The Secret of Crispy Korean Fried Chicken
Great fried chicken is all about contrast: a crunchy exterior that gives way to juicy meat. Two techniques reliably produce that result for dakgangjeong:
- Use a starch coating. Toss chicken pieces in cornstarch or potato starch before frying. Starches brown quickly and form a thin, crackly crust that seals in juices. Either cornstarch or potato starch works well; potato starch often yields an even lighter, crispier finish.
- Double fry for durable crunch. Fry the chicken in two stages. The first fry cooks the meat through at a lower temperature and sets the coating. After a short rest to let juices redistribute and excess oil drain, fry again at a higher temperature to achieve a golden, crunchy crust. This double-fry method prevents overcooking the interior while producing a coating that stays crisp even after saucing.
More Korean Recipes
If you enjoy dakgangjeong, consider trying other Korean favorites like Korean sausage bread, rice cake churros, cheese tteokbokki, bibimbap, japchae, or kimchi kimbap for more savory and sweet comfort foods.
Korean Popcorn Chicken (Dakgangjeong)
Ingredients
- 150 g (5.3 oz) frozen or fresh Korean rice cakes (tteok)
- Oil for frying
Fried Chicken
- 500 g (17.5 oz) chicken thigh fillets, cut into bite-size pieces
- 1 tbsp mirin or rice wine (optional)
- 1 cm (0.4 inch) ginger, finely minced
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1 cup (120 g) cornstarch or potato starch
Sauce
- 1 tbsp gochujang (Korean chili paste)
- 5 tbsp ketchup
- 2 tbsp brown sugar
- 2 tbsp honey
- 1 clove garlic, finely minced
- 1 tbsp soy sauce
- 2 tsp sesame oil
Garnish
- Toasted sesame seeds
- Finely chopped scallions (green onions)
- Crushed nuts (optional)
Instructions
- If using frozen rice cakes, soak them in warm water for 20–30 minutes until softened. Pat dry with paper towels and cut into 5 cm (2 inch) lengths. Set aside.
- In a large bowl, marinate the chicken with mirin (or rice wine), minced ginger, salt, and black pepper for at least 30 minutes.
- Mix all sauce ingredients in a small bowl until combined and set aside.
- Heat about 1 inch of oil in a large non-stick frying pan over medium-high heat. When the oil is hot, coat each piece of chicken evenly with starch and carefully add to the oil in a single layer. Fry in two batches if needed to avoid overcrowding. Cook until light golden, turning occasionally for even browning.
- Remove the chicken to a cooling rack and let rest for a few minutes. This first fry cooks the meat through and sets the coating.
- Reheat the oil to a higher temperature and fry the chicken a second time until deep golden and very crispy. Drain on a rack.
- Remove excess oil from the pan, wipe clean with paper towels, then heat about 2 tbsp cooking oil over medium heat. Add the prepared rice cakes and cook until the outside is golden and slightly crisp.
- Pour the prepared sauce into the pan and simmer over low heat until it bubbles and thickens slightly. Add the fried chicken and toss gently until every piece is evenly coated with the glaze.
- Transfer to a serving bowl and sprinkle with toasted sesame seeds, chopped scallions, and crushed nuts if desired. Serve immediately while hot and crispy.
Nutrition (per serving)
Calories: 620 kcal | Carbohydrates: 65 g | Protein: 23 g | Fat: 30 g | Sodium: 858 mg