Dakgangjeong (Korean Style Popcorn Chicken)



450g boneless & skinless chicken breast (cubed)

¼ cup roasted peanuts

Adequate cooking oil for deep-frying


1 tbsp grated young ginger

¼ tsp ground black pepper

½ tsp salt

1 tbsp Chinese cooking wine


¼ cup potato starch


2 tbsp gochujang

3 tbsp tomato ketchup

1 tbsp honey

1 tbsp molasses sugar

1 tbsp light soy sauce

1 tsp sesame oil

1 tsp chopped garlic


1 tsp toasted white sesame seed

1 tbsp chopped spring onion

Preparation Instructions:

  1. Marinate the chicken cube with marinade ingredients and set aside for 30 minutes.
  2. Coat the marinated chicken evenly with potato starch.
  3. Heat up adequate cooking oil for deep-frying.
  4. Add in coated chicken pieces, fry until golden brown. Remove and set aside.
  5. Heat up a non-stick skillet on low heat, add in seasonings, constantly stirring until slightly thicken.
  6. Add in deep-fried chicken pieces, constantly stirring until sauce has been absorbed by the chicken pieces.
  7. Add in roasted peanuts, toss well.
  8. Dish out to a serving bowl, garnish with toasted white sesame seed and chopped spring onion. Serve.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s