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Korean Popcorn Chicken is crunchy little bites of pure joy great for game day parties and late-night cravings. Sweet spicy and sticky with a shattering crisp this recipe brings the irresistible flavors of Korean fried chicken home to your own kitchen. Whether you toss the golden nuggets in gochujang sauce or serve them dry with dips these are always the first thing gone from my table.
My whole family fights over the last nugget and we always end up making double batches. I started making these as an after-school treat for my kids and now they are the centerpiece at our Super Bowl spread.
Ingredients
- Chicken breast: skinless boneless cut into bite-sized nuggets for quicker cooking and juicy meat use fresh if possible
- Garlic powder: adds aromatic depth and blends into the marinade well
- Low sodium soy sauce: boosts umami and helps season all layers
- Mirin: brings a subtle sweetness and balances the saltiness look for clear varieties
- Rice flour: the secret to extra airy crunch buy fresh rice flour for the lightest coating
- Baking powder: gives the coating a light bubbly lift for ultimate crisp
- Gochugaru: provides gentle heat and brilliant red color choose Korean brands for best flavor
- Water: helps hydrate the dredge and form that signature sandy texture
- Salt and pepper: seasoning for both marinade and dredge use kosher salt for even coverage
- Frying oil: choose a neutral high-heat oil like canola or sunflower for clean crisp results
- Gochujang: spicy paste forms the backbone of the sauce always check for authentic Korean gochujang
- Honey: gives sticky gloss and rounds out the heat use local honey for richer flavor
- More soy sauce and sesame oil: in the sauce to add savoriness and nutty aroma
- Chicken broth: for thinning and flavor opt for low sodium to control saltiness
- Sesame seeds and green onion: garnish for nutty crunch and fresh bite slice green onions just before serving for the best color
When shopping pick fresh chicken and check for plump tender pieces. For the sauce only a little gochujang packs big flavor so a small tub lasts a long time in your fridge.
Step-by-Step Instructions
- Marinate the Chicken:
- Place cut chicken in a large bowl and add garlic powder soy sauce mirin salt and pepper. Massage until the chicken is well coated then let it marinate at least thirty minutes in the fridge. Overnight will boost the flavor but thirty minutes is enough if you are in a hurry.
- Mix the Dredge:
- Combine rice flour baking powder gochugaru salt and pepper in a mixing bowl. Pour in water and use a fork to blend. Be patient and break up the bigger lumps so you get small tiny beads that look like damp sand. This texture is the secret to the ultimate crunch.
- Coat the Chicken:
- Set up a plate or baking tray for the floured chicken. Pick up one piece of chicken at a time let the marinade drip off then press into the flour mixture. Use your fingertips to gently press the dredge on all sides so it sticks. Lay coated nuggets on the tray and keep going until every piece is ready.
- Fry the Chicken:
- Pour frying oil into a heavy pot until it is at least one inch deep and heat to three hundred fifty degrees Fahrenheit. Test oil temperature if you can or look for a sizzle when you add a nugget. Fry chicken in small batches for three to four minutes turning as needed until deep golden brown. Rest cooked pieces on a wire rack over paper towels. This keeps them shatteringly crisp.
- Cook the Spicy Sauce:
- While the chicken rests combine gochujang honey soy sauce sesame oil and chicken broth in a skillet. Bring mixture to a simmer over medium heat stirring often. Let cook for two to three minutes until the sauce looks glossy and thick enough to coat a spoon. Taste and add salt or pepper if needed.
- Sauce and Serve:
- Serve chicken immediately. Either toss the nuggets in the gochujang sauce for full sticky coverage or serve sauce on the side so everyone can dip to their preferred heat level. Sprinkle over sesame seeds and sliced green onion for that classic finish.
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Gochujang is my favorite part every scoop of the paste is a powerhouse of sweet spicy funk that makes the kitchen smell amazing. My favorite memory is watching my kids gobble these while trying to outdo each other with how much sauce they could handle. The laughter always fills the room.
Storage Tips
Cool leftovers completely then refrigerate in an airtight container for up to three days. Reheat in a hot oven or toaster oven to restore crunch. Avoid microwaving if you want the breading to stay crispy. You can freeze plain chicken pieces before saucing. Thaw and then finish in a hot oven for easy snacks later.
Ingredient Substitutions
No rice flour No problem swap in corn starch or potato starch for an equally crisp bite. Chicken thighs also work if you want richer flavor or juicier meat. For a less spicy version cut back on gochugaru or let everyone dip their own in sauce. GF soy sauce or tamari keeps it gluten free.
Serving Suggestions
Serve with lots of napkins and cold drinks. Pair alongside sliced cucumbers steamed rice or crunchy pickled radish for a full Korean meal vibe. Add toothpicks for parties and mix up extra sauce for drizzling. Sometimes I double the batch for bento boxes or tuck nuggets into wraps with kimchi.
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Cultural Context
Dakgangjeong is a Korean street food icon known for its crackly coating and irresistible sauces. The sticky spicy sauce is inspired by the bold flavors found in night markets across Seoul. Sharing a basket of these nuggets brings the fun of Korean fried chicken right to your table even when you are far away from the city lights.
Recipe FAQs
- → What cut of chicken works best?
Boneless, skinless chicken breasts cut into small, even nuggets fry quickly and evenly for the crispiest texture.
- → Can I make it less spicy?
Yes, use less gochugaru and opt for mild gochujang to reduce the heat while keeping sweet and savory flavors.
- → Is air frying or baking possible?
Absolutely. Both air fryer and oven methods yield crispy chicken bites. Just don't overcrowd and spray with oil for crispiness.
- → What is the sauce made of?
The sauce blends gochujang, honey, soy sauce, sesame oil, and broth for a glossy, spicy-sweet finish that coats the chicken or serves on the side.
- → How do I keep the chicken crispy?
Serve immediately after frying and let excess oil drain on a wire rack before coating in sauce to help maintain crispiness.
- → Can I use a flour substitute?
Yes, rice flour can be swapped with all-purpose flour, corn starch, or potato starch if preferred.