Name: Korean Popcorn Chicken (Yangnyeom Dak)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 cup potato starch or cornstarch (for coating); 1 tsp salt; 1/2 tsp black pepper; Oil for frying (vegetable, canola, or peanut); 2 tbsp gochujang (Korean red chili paste); 1 tbsp soy sauce; 1 tbsp honey or corn syrup; 1 tbsp rice vinegar; 1 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp grated ginger; 1 tsp sesame oil; 1–2 tsp water (to thin sauce if needed); Toasted sesame seeds for garnish; Chopped green onions for garnish

I absolutely love making Korean Popcorn Chicken, also known as Yangnyeom Dak. The chicken is irresistibly crispy on the outside and tender on the inside, coated in a sweet, spicy, and savory sauce that makes every bite addictive. It’s perfect as a snack, appetizer, or even a main dish with rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 cup potato starch or cornstarch (for coating)

1/2 tsp black pepper

1 tsp salt

Oil for frying (vegetable, canola, or peanut)

For the Sauce:

1 tbsp soy sauce

1 tbsp honey or corn syrup

2 tbsp gochujang (Korean red chili paste)

1 tbsp rice vinegar

1 tbsp brown sugar

2 cloves garlic, minced

1 tsp grated ginger

1 tsp sesame oil

1-2 tsp water (to thin sauce if needed)

For Garnish:

Toasted sesame seeds

Chopped green onions

Directions

Prepare Chicken:
I season the chicken pieces with salt and pepper, then toss them in potato starch until fully coated, shaking off the excess.

Fry Chicken (Double Fry for Extra Crisp):
I heat oil in a deep fryer or heavy pot to 350°F (175°C). I fry the chicken in batches for 4–5 minutes until light golden and cooked through, then remove and drain. After letting the chicken rest for 5 minutes, I increase the oil temperature to 375°F (190°C) and fry again for 2 minutes until extra crispy. I drain on paper towels.

Make Sauce:
In a small saucepan, I combine gochujang, soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil. I cook over low heat, stirring, until the sauce is well combined and slightly thickened (about 3–4 minutes), adding water if it’s too thick.

Toss & Serve:
I toss the crispy chicken in the sauce until evenly coated, then garnish with sesame seeds and chopped green onions.

Servings and timing

Servings: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Variations

I sometimes switch up the protein by using chicken breasts for leaner bites or even tofu for a vegetarian option. I also like adjusting the sauce—adding extra gochujang for heat or a little more honey for sweetness. For crunch, I occasionally sprinkle crushed rice crackers or panko on the chicken before frying.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 2 days. I reheat it in the oven at 375°F (190°C) for 5–7 minutes to keep it crispy. Then I avoid microwaving because the coating tends to get soggy. The sauce can be stored separately in the fridge for up to a week and reheated gently on the stove.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I often use chicken breasts if I want leaner bites, though thighs stay juicier and more flavorful after frying.

What can I use if I don’t have gochujang?

I sometimes mix sriracha with a touch of soy sauce and honey as a substitute, but the flavor won’t be exactly the same.

How do I make the chicken extra crispy?

Double-frying is key. I fry once at a lower temperature to cook through, then fry again at a higher temperature for crunch.

Can I make this recipe ahead of time?

I can prep the chicken and sauce separately in advance, but I fry and toss the chicken just before serving to keep it crispy.

Is there a vegetarian version of this dish?

Yes, I use firm tofu or cauliflower florets coated and fried in the same method, then toss them in the sauce.

Conclusion

I love making Yangnyeom Dak because it’s a perfect balance of crunchy, spicy, and sweet. It’s easy to make at home and always impresses anyone I serve it to. I never skip the double fry—it’s what makes the chicken irresistibly crispy, and I always make extra sauce because there’s never enough!

Korean Popcorn Chicken (Yangnyeom Dak)