Korean Style Popcorn Chicken

Korean style popcorn chicken (Dakgangjeong, 닭강정) is a popular Korean street snack in Korea. The boneless chicken nugget is deep fried and coated with Korea’s special sticky, spicy, tangy and sweet sauce.
I know it’s a mouthful to describe but because of these reasons, I think it’s totally worth making it!  It’s crunchy and moreish and perfect as a party appetiser.

I used to eat it a lot after school on my way home. The street vendor I used to go to served it in a paper cup and they gave me a toothpick to eat it with, so it was very easy and convenient to eat while walking home.

I don’t know who invented this Korean style popcorn chicken and when, but I want to say to whoever you are, it’s BRILLIANT!

Korean Style Popcorn Chicken
Easy to follow recipe. I did it exactly as you recommended (except used wings because I didn’t have thigh meat and couldn’t wait to go to the store)sooooo delicious. It will be my new pot luck favorite.

Prep: 10 min
Cook: 18 min

Ingredients

    Chicken:

•     450g (1 pound) chicken breast or thighs, cut into bite size pieces
•     ¼ tsp white pepper
•     ½ cup potato starch
•     ½ tsp salt
•     Oil for frying

    Sauce:

•     1 tbsp vegetable oil
•     1 tbsp soya sauce
•     1 tsp garlic, crushed
•     3 tbsp honey
•     1 ½ - 2 tbsp gochujang (adjust according to desired spice levels)
•     2 tbsp rice vinegar
•     1 ½ tbsp sesame oil
•     3 tbsp brown sugar
•     4 tbsp ketchup

    Garnish: 1 tsp sesame seeds, toasted

Directions

1. Heat a large pan with enough oil to cover the chicken pieces halfway.
2. In a large bowl add the salt, pepper and potato starch to the chicken pieces and mix until all the pieces are coated.
3. Fry the chicken pieces in batches, 2 – 3 minutes on each side. Drain on kitchen paper and leave aside.
4. Combine all the sauce ingredients except the vegetable oil, garlic and sesame oil. Mix until fully combined.
5. Heat the vegetable oil in a wok on medium high heat. Add the garlic. Stir fry for 1 – 2 minutes until the raw smell has gone.
6. Pour in the sauce, cook until it has thickened and is glossy, approximately 4-5 minutes.
7. Add the sesame oil and mix thoroughly.
8. Straight after add the chicken and stir until each piece is coated in sauce.
9. Serve immediately with a sprinkling of toasted sesame seeds.

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