Crispy double-fried Korean Popcorn Chicken glazed in a sticky, sweet, and spicy sauce will be your new fried chicken recipe you can easily make at home!
I once went crazy for this Korean Popcorn Chicken when this menu came out in Indonesia. Undoubtedly the greatest feature of this chicken is that it stays crunchy for hours out of the fryer. It tastes good eaten plain, but even so much better with the sticky, sweet, and spicy gochujang glaze. Korean Popcorn Chicken is probably one of the best fried chicken I have ever had, even until now.
For years, I thought this was magic, an impossible feat to make the perfect crispy fried chicken that keeps its crunchy texture after the sauce is applied. It turns out so easy and I can’t wait to share the recipe with you. Are you ready to indulge yourself in this crunchy and sticky Korean Popcorn Chicken?
What is Korean Popcorn Chicken?
Korean Popcorn Chicken is also known as Dakgangjeong (닭강정) in Korea. “Dak” means chicken and “gangjeong” is a type of traditional Korean confectionery, made with deep-fried rice puff and coated with honey followed by nuts, seeds, and beans. In short, dakgangjeong is the chicken version with a similar concept of deep-frying and coating with sticky syrup.
The menu is a deep-fried crispy chicken coated in a sweet and spicy gochujang (Korean red chili pepper paste) sauce. In Korea, this dish is a very popular street food dish. You can buy chicken with bones or boneless for Korean Popcorn Chicken. Nevertheless, the boneless one has become very popular in Korea. It is sold and served with a paper bowl and disposable forks for convenience.
The Secret of Crispy Korean Fried Chicken
When it comes to chicken there just isn’t anything more delicious than a juicy, crispy piece of finger-licking good fried chicken. It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward
- Cornstarch/Potato Starch. If you want very crisp, crunchy skin on your fried chicken, toss your chunks of chicken with corn starch or potato starch. They are great as the thickening agent for sauces and soups, and commonly used in Asian cooking for stir-fries. You can use either one in most recipes and wind up with very similar results. Starch helps the chicken brown easily on the outside and stay juicy inside.
- Double Frying. The difficult part of frying the chicken is how to achieve the crispy and crunchy coating while the inside is cooked through at the same time. The situation may either the chicken ends up being overcooked or still raw by the time the batter becomes golden brown. Double frying the chicken will make sure to fully cook the chicken without burning the outside coating. After that, you need to rest the chicken on a cooling rack or a paper towel-lined baking sheet to wick away some excess grease. Cool the chicken for at least 10 minutes before serving to allow the chicken juice to redistribute throughout the meat. That’s how you get the crust that keeps its crunchy texture after any sauce is applied.
More Korean Recipes
While you are here, don’t forget to check out also more Korean recipes from my blog!
- Rice Cake Churros
- Cheese Tteokbokki
- Bibimbap (Korean Mixed Rice)
- Japchae (Korean Stir-Fry Noodles)
- Korean Potato Cheese Pancakes
- Kimchi Kimbap