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These crunchy Korean Popcorn Chicken pieces are super fun to eat. They hit the spot when you’ve got late-night cravings or want fun snacks for game day. The outside is super crisp and sticky from the sauce, with sweet and spicy vibes. Whether dunked in sauces or just eaten plain, they’re always the dish everyone grabs first at my place.
Everyone in my family races for the last piece. We usually end up making a double amount. These started out as a fun after-school bite and now we make them for big football games.
Tasty Ingredients
- Chicken breast: Boneless, skinless, chopped into small pieces for quick cooking—fresh is best for the juiciest bites
- Garlic powder: Adds a nice smell and blends perfectly with the marinade
- Low sodium soy sauce: Lends a big umami punch and layers of flavor
- Mirin: Sweetens it up and balances out salty notes—go for the clear kind if you can
- Rice flour: Makes it extra airy and crunchy—use new rice flour for the best results
- Baking powder: Helps the batter puff for ultimate crispiness
- Gochugaru: Mild chili flakes bring gentle heat and a pop of color—try to pick Korean ones
- Water: Keeps the breading just right, giving you that perfect sandy feel
- Salt and pepper: Season both in the marinade and coating—kosher salt covers everything evenly
- Frying oil: Use any neutral oil with a high smoke point, like sunflower or canola, for best frying
- Gochujang: The bold spicy-sweet paste that gives the sauce all its flavor—Korean is best
- Honey: Makes the sauce glossy and sweet—local honey tastes amazing
- More soy sauce and sesame oil: For added depth and a toasty aroma in the sauce
- Chicken broth: Thins the sauce and adds even more flavor—pick low sodium to control saltiness
- Sesame seeds and green onion: Top everything off for fresh crunch and color—slice onions right before serving
Grab chicken that looks plump and fresh. Don’t forget—just a spoonful of gochujang goes a long way and lasts for ages in the fridge so it’s worth buying.
Simple Steps
- Get Your Chicken Ready:
- Mix garlic powder, soy sauce, mirin, salt, and pepper with your chicken in a big bowl. Massage it in well, then pop it in the fridge for half an hour at least. If you have more time, letting it sit overnight boosts the flavor. If you’re short on time, a quick half-hour will do.
- Make the Crunchy Coating:
- Stir together rice flour, baking powder, gochugaru, salt, and pepper. Add water and use a fork to blend it until it’s like damp sand—tiny lumps are totally fine and actually the trick for big crunch.
- Bread Each Nugget:
- Set up a tray for the chicken. Shake the marinade off a piece, press it firmly into the flour mix with your fingers, then place it on the tray. Do the same with the rest until every chunk is coated well.
- Time to Fry:
- Fill a sturdy pot with at least an inch of oil and heat to 350°F. Drop in a nugget to check for happy sizzling. Fry small batches for 3–4 minutes, turning for even color. Set cooked pieces on a rack with paper towels so they stay nice and crispy.
- Make the Fiery Sauce:
- When the chicken’s done, mix gochujang, honey, soy sauce, sesame oil, and chicken broth in a pan. Simmer on medium, stirring until it gets thick and shiny (about 2–3 minutes). Taste it and toss in more salt or pepper if it needs it.
- Finish and Enjoy:
- Eat right away. Toss all the nuggets in sauce for a sticky kick or serve sauce on the side for dipping as you please. Sprinkle over sesame seeds and sliced green onions before digging in.
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The best part for me is the gochujang—just a scoop adds deep sweet-spicy funk and fills the whole kitchen with an amazing aroma. My kids always challenge each other over who can handle the most sauce. They laugh so much it makes the whole night.
Storing Leftovers
Let your chicken cool all the way before popping it in the fridge in a sealed container. It’ll keep for up to three days. Stick to the oven or toaster oven to reheat if you want your coating crispy. Don’t microwave if you can avoid it—it makes the outside soggy. You can also freeze the chicken if it isn’t sauced yet. Thaw, then pop into a hot oven later when you want easy snacks.
Swaps and Substitutes
No rice flour at home? Use corn starch or potato starch for the same crunch. Chicken thighs work if you want juicier, richer flavor. Want less spicy? Use less gochugaru or serve the sauce on the side. Tamari or gluten-free soy sauce means everyone can enjoy without gluten worries.
Ways To Serve
Put out a mountain of napkins and cold drinks. Add crisp cucumbers, steamed rice, or jars of pickled radish for a meal with Korean vibes. Toothpicks make them party-perfect, or mix extra sauce for pouring. I’ve stuffed leftovers in lunchboxes or wrapped them up with kimchi for hungry kids.
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Story Behind It
Dakgangjeong is a hit in Korea’s busy street food scene. It’s famous for light, crispy coating with bold saucy flavors you’ll find in Seoul’s night markets. Piling up these spicy nuggets at home lets you bring a little of that night-market excitement right into your dining room, no matter where you are.
Recipe FAQs
- → Is there a flour swap to try?
Totally. You can go with potato starch, corn starch, or plain flour instead of rice flour, whatever you've got handy.
- → Tips for crispier chicken?
Fry the chicken then set it on a rack so oil drips off. That way, when you add sauce later (or right before eating), you won't lose that crunch.
- → What's in the sauce mix?
It's a blend of gochujang, soy sauce, honey, sesame oil, plus broth. Ends up sticky, shiny, spicy, and just a little sweet—killer for tossing or dunking.
- → Is it okay to air fry or bake?
Yep! Both ways get you crispy pieces. Space them out on the tray and give them a little spritz of oil to make sure the outside gets crunchy.
- → Can I dial down the heat?
You sure can. Just use less gochugaru and stick to a mild gochujang to soften the spice while still keeping that sweet-salty balance.
- → Which chicken cut is best?
Boneless chicken breasts (no skin) cut into small pieces cook up fast. That way, you get even browning and a great crunchy bite.