Dakgangjeong (Korean Popcorn Chicken)

Dakgangjeong (Korean Popcorn Chicken) is a crispy, sweet, and spicy Korean fried chicken. Double-fried for extra crunch and coated in a sticky gochujang glaze, this addictive snack is perfect for parties, or a quick bite!

If you love sweet, spicy, tangy, and ultra-crispy Korean fried chicken, then Dakgangjeong is a must-try. Think of it as Korean popcorn chicken, but with an addictive sticky, sweet and spicy glaze made with gochujang (Korean chili paste). These crispy, golden, bite-sized pieces pack a punch of flavor—seriously, who could resist?

The secret to perfect dakgangjeong is keeping that signature crunch texture, even after the sauce goes on. And guess what? I’ve got a foolproof recipe that delivers just that—crispy, glazed chicken bites just like the famous market vendors in Korea. One bite, and you’ll see why it’s irresistibly addictive!

What Is Dakgangjeong?

Dakgangjeong is Korea’s take on popcorn chicken (or chicken nuggets)—crispy, bite-sized chicken pieces that are double-fried for extra crunch and coated in a sticky, sweet, and spicy glaze. The name comes from “dak” (chicken) and “gangjeong”, a traditional Korean sweet known for its crunchy texture and glossy coating.

It’s often mistaken for yangnyeom chicken, another popular Korean fried chicken dish made with whole wings and a saucier coating. Unlike yangnyeom, dakgangjeong is made with smaller, boneless pieces and has its own signature crispy, caramelized texture, making it a favorite street food and snack in Korea.

For a different take on popcorn chicken, try my Taiwanese Popcorn Chicken! This crispy, flavorful snack brings the bold spices and captures the street food vibes of Taiwan’s night markets.

Essential Ingredients for Korean Popcorn Chicken

Chicken

For the juiciest and most flavorful dakgangjeong, chicken thighs are the best choice. They stay tender and moist even after double-frying. If you prefer chicken breast, it works too, but be careful not to overcook it, as it can turn dry.

Crispy Coating

Unlike traditional Korean fried chicken, which often uses a wet batter, dakgangjeong relies on a dry coating for maximum crispiness. A mix of cornstarch and cake flour creates a thin and crispy crust that clings better to bite-sized chicken, preventing sogginess after glazing.

Dakganjeong sauce

The signature glaze gives dakgangjeong its irresistible sweet and spicy kick. My recipe uses gochujang (Korean chili paste) along with Western-style chili sauce, which balances the heat while keeping the sauce rich and flavorful. This way, the dish isn’t overwhelmingly spicy or salty. The rest of the ingredients? Just simple Asian condiments that are easy to find in most grocery stores.

How to make Dakgangjeong (Korean Popcorn Chicken)

1. Mix cake flour, cornstarch, onion powder, and salt for the coating. Set aside 2 tablespoons for later.

2. In a bowl, toss chicken with 2 tbsp of coating mix, ginger, salt, pepper, egg white, rice wine, and oil until well combined.

3. Place the coating mix in a zip bag, add the chicken, and shake until evenly coated.

4. First-Fry: Deep-fry the chicken in small batches at 340˚F for 2-3 minutes until lightly golden. Shake off excess oil before removing.

📌 Pro Tip: While frying the chicken, stir it with metal tongs or a strainer to prevent sticking.

5. Second-Fry: After the first fry, fry again at 375˚F for about 2 minutes until deep golden brown. Place on a wire rack to keep them crispy.

6. Make the glaze: In a skillet, mix chili sauce, gochujang, ketchup, rice syrup, sugar, garlic, vinegar, and rice wine. Boil over medium-high heat, stirring until the sauce reaches a thick, sticky consistency (not too thick or thin) with a glossy sheen.

📌 Korean Rice Syrup (Jocheong, 조청): A natural liquid sweetener made from rice, also known as malt syrup. It adds a mild sweetness and a glossy finish to dishes. If unavailable, dark corn syrup works as a substitute.

7. Add fried chicken to the skillet and toss until evenly glazed.

Serving Suggestion

For a classic touch, sprinkle chopped roasted peanuts on top—they add a nutty crunch that pairs perfectly with the sticky glaze. Like any fried dish, serve dakgangjeong hot to keep its maximum crispiness.

Balance the rich, sweet, and spicy flavors with refreshing Korean pickled radish. In Korea, people pair these crispy chicken bites with cheese buldak (spicy fire chicken with cheese) and ice-cold drinks for the ultimate indulgence!

Helpful Recipe Tips

• Use egg whites and a little oil: This keeps the chicken moist and helps the dry coating stick better.
• Double-fry for maximum crunch: Double frying technique is key to achieving and maintaining crispiness of dakgangjeong. The first fry draws out moisture, while the second fry locks in the crunch for that perfect crispy texture.
• Fry in batches: Overcrowding lowers the oil temperature, making the chicken soggy. Fry in a single layer and maintain the heat at 340°F for the first fry and 375°F for the second to keep it crispy.
• Enjoy it fresh: Dakgangjeong is best eaten the same day for peak crispiness. If needed, reheat in an air fryer to revive the crunch.

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