Korean Popcorn Chicken (Dakgangjeong)
Get ready to indulge in a taste of Korea with this irresistible Korean Popcorn Chicken, or Dakgangjeong as it’s known in its native land. These bite-sized morsels of crispy, golden-brown chicken are coated in a sweet, savory, and slightly spicy sauce that will have you reaching for more with every crunchy bite.
🌟 Recipe Highlights
What sets this Korean Popcorn Chicken recipe apart is the perfect balance of textures and flavors. The chicken is coated in a light, crispy batter that shatters with each bite, revealing juicy and tender meat inside. The sauce is a harmonious blend of sweet, salty, and spicy notes, creating a flavor profile that’s both familiar and exciting.
What’s more, this recipe is incredibly versatile. Serve it as an appetizer, a snack, or even as part of a larger Korean-inspired feast. It’s a crowd-pleasing dish that’s easy to prepare and can be made ahead of time, making it perfect for entertaining or quick weeknight dinners.
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup (120g) all-purpose flour
- 1/2 cup (120ml) buttermilk
- 1 teaspoon (5ml) sesame oil
- 1/2 teaspoon (2.5ml) baking powder
- 1/4 teaspoon (1.25ml) salt
- Vegetable oil for frying
- 2 tablespoons (30ml) soy sauce
- 2 tablespoons (30ml) honey
- 1 tablespoon (15ml) gochujang (Korean chili paste)
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) sesame seeds
- 2 green onions, thinly sliced
The beauty of this Korean Popcorn Chicken is that most ingredients are pantry or freezer staples. The combination of crispy chicken, sweet and savory sauce, and aromatic sesame seeds and green onions creates the Korean-inspired flavor profile that has made these types of recipes perennially popular.
Instructions
- Step 1: In a large bowl, combine the chicken, flour, buttermilk, sesame oil, baking powder, and salt. Toss to coat the chicken evenly.
- Step 2: Heat 2-3 inches of vegetable oil in a large pot or Dutch oven to 350°F (175°C).
- Step 3: Working in batches, carefully add the coated chicken to the hot oil and fry for 3-4 minutes, or until golden brown and crispy. Drain the fried chicken on a paper towel-lined plate.
- Step 4: In a small saucepan, combine the soy sauce, honey, gochujang, and rice vinegar. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
- Step 5: Add the fried chicken to the sauce and toss gently to coat.
- Step 6: Transfer the coated chicken to a serving plate and sprinkle with sesame seeds and sliced green onions.
Timing Overview
• Cook time: 15 minutes
• Total time: 30 minutes
Compared to traditional Korean fried chicken which can take up to 45 minutes to prepare, this Korean Popcorn Chicken saves you 30% of your cooking time while delivering similar flavors.
Nutritional Information
Per serving (based on 4 servings):
• Protein: 25g
• Carbohydrates: 40g
• Fat: 19g
• Fiber: 1g
• Sodium: 821mg
These Korean Popcorn Chicken provide approximately 50% of your daily protein requirements and 35% of your daily carbohydrate needs, making them not just delicious but nutritionally valuable as well.
🍃 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute almond flour or coconut flour for the all-purpose flour, and use a sugar-free sweetener in place of honey.
• Dairy-free adaptation: Replace buttermilk with unsweetened almond milk or coconut milk, and omit the honey for a vegan option.
• Added protein: Sprinkle the cooked chicken with chopped roasted almonds or peanuts for an extra protein boost.
• Boost vegetables: Serve the popcorn chicken over a bed of shredded cabbage or mixed greens for added crunch and nutrition.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Korean Popcorn Chicken.
🥂 Serving Ideas
• Pair the popcorn chicken with steamed rice and a side of stir-fried vegetables for a complete Korean-style meal.
• Complement the dish with a cool and refreshing cucumber salad or a tangy coleslaw for a contrasting texture and flavor profile.
• For a game day or party spread, serve the popcorn chicken alongside other Asian-inspired appetizers like egg rolls, meatballs, or dumplings.
These versatile Korean Popcorn Chicken can be enjoyed in a variety of ways, making them the perfect addition to your culinary repertoire.
❗ Cooking Pitfalls to Skip
• Overcoating the chicken: Too much batter can result in a thick, doughy coating that overpowers the chicken. Be sure to coat the chicken evenly but lightly.
• Undercooking the sauce: Simmering the sauce for the recommended time helps it thicken and develop a more complex flavor. Skimping on this step can leave the sauce thin and lackluster.
By avoiding these common pitfalls, you’ll ensure your Korean Popcorn Chicken turns out perfectly crispy, juicy, and bursting with flavor every time.
📦 Storage & Leftovers
These Korean Popcorn Chicken retain their quality remarkably well:
• Freezing unbaked: Prepare the chicken up to the frying step, then freeze the coated pieces in a single layer on a baking sheet. Once frozen, transfer to an airtight container or resealable bag and freeze for up to 3 months. Fry the frozen chicken directly from the freezer, adding a minute or two to the cooking time.
• Freezing baked: Fry the chicken as directed, let cool completely, then freeze in an airtight container for up to 2 months. Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy.
• Reheating: For best results, reheat the cooked and sauced chicken in a 350°F (175°C) oven for 5-10 minutes, or until hot and crispy. You can also quickly reheat in a skillet over medium heat.
❓ FAQs
Can I make the Korean Popcorn Chicken ahead of time?
Absolutely! The chicken can be coated and fried in advance, then stored in the refrigerator or freezer until ready to toss in the sauce. The sauce can also be made ahead of time and stored separately. When ready to serve, simply reheat the chicken and sauce together.
Can I substitute the chicken with another protein?
While chicken thighs are traditional, you can use boneless, skinless chicken breasts or even tofu for a vegetarian option. Adjust the cooking time as needed to ensure the protein is cooked through. The sauce will complement a variety of proteins.
Is there a way to make this dish lower in sodium?
To reduce the sodium content, you can use low-sodium soy sauce and replace the gochujang with a homemade chili paste made with fresh chili peppers, garlic, and a touch of honey or maple syrup. Additionally, you can serve the popcorn chicken with a side of steamed vegetables or a fresh salad to balance out the flavors.
What can I do if the batter doesn’t stick to the chicken?
If you find that the batter isn’t adhering well to the chicken, try adding a bit more buttermilk to the mixture or letting the coated chicken rest for 10-15 minutes before frying. This will help the batter set and stick better to the meat.
Can I add any extra ingredients to the popcorn chicken?
Absolutely! Feel free to experiment with additions like chopped peanuts, sliced jalapeños, or even a sprinkle of grated Parmesan cheese for extra flavor and texture. You can also toss the cooked chicken in a mixture of honey and gochujang for a stickier, more caramelized coating.
🎉 Final Thoughts
These Korean Popcorn Chicken represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a crowd-pleasing appetizer or as the centerpiece of a larger Korean-inspired meal, they’re sure to impress with their crispy texture and bold, mouthwatering flavor profile.
With simple ingredients and straightforward preparation, these popcorn chicken demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the frying and sauce-making process. So why not give this recipe a try and experience the magic of Korean-style popcorn chicken for yourself?
Korean Popcorn Chicken (Dakgangjeong)
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a large bowl, combine the chicken, flour, buttermilk, sesame oil, baking powder, and salt. Toss to coat the chicken evenly.
- Heat 2-3 inches of vegetable oil in a large pot or Dutch oven to 350°F (175°C).
- Working in batches, carefully add the coated chicken to the hot oil and fry for 3-4 minutes, or until golden brown and crispy. Drain the fried chicken on a paper towel-lined plate.
- In a small saucepan, combine the soy sauce, honey, gochujang, and rice vinegar. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
- Add the fried chicken to the sauce and toss gently to coat.
- Transfer the coated chicken to a serving plate and sprinkle with sesame seeds and sliced green onions.
