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

Description

Crispy Korean Popcorn Chicken (Yangnyeom Dak) coated in a sweet, spicy, and savory sauce, perfect as a snack, appetizer, or main dish.

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

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken pieces with salt and pepper, then toss in potato starch until fully coated, shaking off excess.
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry chicken in batches for 4–5 minutes until light golden and cooked through, then remove and drain on paper towels.
Let the chicken rest for 5 minutes, then increase oil temperature to 375°F (190°C) and fry for 2 more minutes until extra crispy. Drain on paper towels.
In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Cook over low heat for 3–4 minutes until slightly thickened, adding water if needed.
Toss the crispy chicken in the sauce until evenly coated.
Garnish with toasted sesame seeds and chopped green onions. Serve immediately.

Notes

Double-frying ensures extra crispy chicken.

Chicken breasts can be used for a leaner option.

For vegetarian versions, use firm tofu or cauliflower florets.

Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven to maintain crispiness.

Extra sauce can be stored in the fridge for up to a week and reheated gently on the stove.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Snack/Appetizer/Main Dish
Method: Deep Frying with Sauce Toss
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 8 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 85 mg