Korean popcorn chicken, or Dakgangjeong, is a delicious and popular dish that combines crunchy, bite-sized pieces of fried chicken with a sweet and spicy sauce. Here’s a simple recipe to make it at home:
Ingredients:
For the Chicken:
-
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
-
1/2 cup all-purpose flour
-
1/2 cup cornstarch
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
1 egg, beaten
-
Vegetable oil for frying
For the Sauce:
-
1/4 cup soy sauce
-
1/4 cup rice syrup or honey
-
2 tablespoons brown sugar
-
2 tablespoons gochujang (Korean red chili paste)
-
2 cloves garlic, minced
-
1 tablespoon ginger, grated
-
1 tablespoon rice vinegar
-
1 tablespoon sesame oil
For Garnish:
-
Sesame seeds
-
Chopped green onions
Instructions:
Prepare the Chicken:
-
In a bowl, mix together the flour, cornstarch, salt, and pepper.
-
Dip the chicken pieces in the beaten egg and then coat them in the flour mixture.
-
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in batches until they are golden brown and crispy, about 4-5 minutes. Drain on paper towels.
Make the Sauce:
-
In a saucepan, combine the soy sauce, rice syrup (or honey), brown sugar, gochujang, minced garlic, grated ginger, rice vinegar, and sesame oil.
-
Bring the mixture to a simmer over medium heat, stirring occasionally until the sauce thickens slightly, about 5-7 minutes.
Combine and Serve:
-
Toss the fried chicken pieces in the sauce until they are well coated.
-
Garnish with sesame seeds and chopped green onions.
-
Serve immediately, and enjoy your delicious Korean popcorn chicken!
Feel free to adjust the spice level by adding more or less gochujang according to your taste. This dish pairs wonderfully with steamed rice or as a snack.
Also, Read
Korean popcorn chicken
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- Vegetable oil for frying
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice syrup or honey
- 2 tablespoons brown sugar
- 2 tablespoons gochujang (Korean red chilli paste)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
Prepare the Chicken:
- In a bowl, mix together the flour, cornstarch, salt, and pepper.
- Dip the chicken pieces in the beaten egg and then coat them in the flour mixture.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in batches until they are golden brown and crispy, about 4-5 minutes. Drain on paper towels.
Make the Sauce:
- Toss the fried chicken pieces in the sauce until they are well coated.
- Garnish with sesame seeds and chopped green onions.
- Serve immediately, and enjoy your delicious Korean popcorn chicken!
