High Protein Crispy Korean Popcorn Chicken for a Spicy Kick!

Korean popcorn chicken, or Dakgangjeong, is the ultimate snack-meets-main dish — bite-sized pieces of chicken, double-fried for irresistible crunch, coated in a sticky, spicy-sweet glaze. This High Protein Crispy Korean Popcorn Chicken recipe takes the beloved Korean street food and boosts it with lean chicken breast for a protein-packed twist. Perfect as a game-day appetizer, a quick dinner, or part of a Korean-inspired feast, it balances texture and bold flavor in every bite. With this method, you’ll learn professional frying techniques, the secret to a shatteringly crisp coating, and how to make a sauce that clings beautifully without turning soggy.

Overview of Crispy Korean Popcorn Chicken

This recipe blends the crave-worthy crunch of Korean fried chicken with a focus on high protein content. Lean chicken breast chunks are marinated for flavor, dredged in a seasoned starch blend, then double-fried — a classic Korean method that ensures maximum crispiness. The glaze combines gochujang (Korean chili paste), garlic, soy sauce, honey, and rice vinegar, creating a perfect balance of heat, sweetness, and tang. Each piece is coated just before serving to keep the crunch intact. While it looks impressive, the process is straightforward with the right tips, making it achievable in any home kitchen for consistently professional results.

Ingredients with Sourcing Tips

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breast – Choose free-range or air-chilled for better texture; thighs work for juicier bites.
• 1 tsp salt – Fine sea salt seasons evenly.
• 1 tsp ground white pepper – Milder than black pepper, complements the glaze.
• 2 cloves garlic, minced – Fresh for a sharp bite.
• 1 tsp ginger, minced – Adds warmth and freshness.
• 1 tbsp soy sauce – Light soy for balanced saltiness.
• 2 tbsp rice wine (mirin) – Adds subtle sweetness and tenderizes the meat.
• ½ cup potato starch – Crispier than cornstarch; available at Asian groceries.
• ½ cup cornstarch – Combined with potato starch for the ideal crust.
• Oil for frying – Neutral high-smoke-point oil like canola or sunflower.

For the Spicy Korean Glaze:

• 3 tbsp gochujang (Korean chili paste) – Look for brands like Chung Jung One or Haechandle.
• 2 tbsp honey – Balances the spice with sweetness.
• 1 tbsp brown sugar – Adds depth and stickiness.
• 2 tbsp soy sauce – For umami and seasoning.
• 1 tbsp rice vinegar – Lifts the flavor with acidity.
• 2 cloves garlic, minced – For aromatic punch.
• 1 tsp sesame oil – Adds nutty aroma; use sparingly.
• 1 tbsp toasted sesame seeds – Garnish for texture and flavor.
• 2 green onions, thinly sliced – For fresh garnish.

How to Make Crispy Korean Popcorn Chicken

1. Marinating for Moisture & Flavor: The soy sauce, rice wine, garlic, and ginger infuse the chicken while also tenderizing it.
2. Starch Blend for Crunch: Combining potato starch and cornstarch creates a crust that’s both shatteringly crisp and light.
3. Double Frying Method: The first fry cooks the chicken through; the second fry intensifies crispness and prevents sogginess under glaze.
4. Oil Temperature Control: Maintain 350°F (175°C) for frying — too hot burns the coating, too low causes greasiness.
5. Glaze Timing: Coat the chicken in sauce just before serving to keep the crust intact.
6. Uniform Bite-Sized Pieces: Ensures even cooking and consistent texture in every bite.

Step-by-Step Instructions

1. Prepare the Chicken: Cut chicken into 1-inch bite-sized cubes. Place in a bowl with salt, white pepper, minced garlic, minced ginger, soy sauce, and rice wine. Mix well, cover, and marinate for 20–30 minutes.
2. Prepare the Coating: In a shallow dish, mix potato starch and cornstarch. Dredge each chicken piece, pressing lightly so starch adheres. Shake off excess.
3. First Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches for 3–4 minutes until pale golden. Remove to a rack.
4. Second Fry: Increase oil to 375°F (190°C). Fry chicken again for 1–2 minutes until deep golden and crisp. Drain on rack.
5. Make the Glaze: In a saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, and sesame oil. Simmer until slightly thickened, about 2–3 minutes.
6. Combine: Place fried chicken in a large bowl. Pour glaze over and toss until evenly coated.
7. Garnish & Serve: Sprinkle with sesame seeds and green onions. Serve immediately.

Cook & Prep Times

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Nutrition Information (Per Serving) (approximate)

• Calories: 360 kcal
• Protein: 28g
• Fat: 12g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 10g
• Sodium: 750mg

Serving of Crispy Korean Popcorn Chicken

This crispy Korean popcorn chicken shines as both a snack and a main dish. Serve it piled high on a platter for game day, with toothpicks for easy sharing. For a meal, pair it with steamed white rice or Korean purple rice (heukmi-bap) to soak up the spicy-sweet glaze. Add a side of quick-pickled radish (chikin-mu) to cut through the richness and refresh the palate. A simple cucumber salad dressed with sesame oil and vinegar also works beautifully. For a fusion twist, serve in lettuce wraps with kimchi for a spicy-crunchy bite. Always garnish generously with sesame seeds and green onions for color.

Pro Chef Notes & Variations

• Milder Version: Reduce gochujang and replace part of it with ketchup for a sweeter, less spicy glaze.
• Extra Crunch: After double frying, keep chicken warm in a 200°F oven for up to 15 minutes before glazing.
• Air Fryer Option: Coat chicken lightly with oil spray, air fry at 375°F for 12–15 minutes, flipping halfway, then toss in glaze.
• Gluten-Free: Use tamari instead of soy sauce and ensure starches are certified gluten-free.
• Honey-Garlic Twist: Swap gochujang with more honey and add extra garlic for a sticky-sweet profile.
• Meal Prep: Fry chicken without glazing; store in fridge, then reheat and coat in fresh glaze before serving.

Final Thought

Mastering High Protein Crispy Korean Popcorn Chicken is about balancing bold flavors with perfect texture. By marinating, using a two-starch coating, and double-frying, you’ll achieve that irresistible crunch that defines Korean fried chicken. The spicy glaze delivers complexity without overpowering the chicken’s natural taste. Whether you enjoy it as a party favorite or a satisfying protein-packed meal, this recipe offers both nutrition and indulgence in every bite. Once you try it, you’ll find it hard to return to takeout versions — because homemade means fresher flavor, better texture, and the satisfaction of cooking it to perfection yourself.