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Popcorn Chicken (Popcorn Dakgangjeong)
Popcorn Chicken

Popcorn Chicken (Popcorn Dakgangjeong)

Difficulty: Average
Season: Autumn
Preparation: 10 minutes
Cooking: 25 minutes

How to


  1. Cut the chicken into small bite sized pieces.
  2. Mix the chicken marinade together and soak the chicken pieces. Cover and leave in the fridge for 20 minutes.
  3. Coat the chicken in potato or cornflour.
  4. Deep fry chicken in 180°C oil, until golden brown. Set aside while preparing sauce.
  5. Mix all the ingredients for the sauce together in a mixing bowl.
  6. Place the sauce into the wok and bring to a boil. Reduce heat and add the chicken, making sure sauce coats the chicken well.


Recipe created by Chef Vincent Lim.

Handy Tips

You can boost the heat level of this Korean-style popcorn chicken by simmering the sauce with a few extra dashes of The Devil’s Tears Organic Chilli Sauce.


  • 200g Mt Barker Free Range Chicken Thigh
  • 300g potato or cornflour
  • Cooking oil for deep frying chicken

Chicken Marinade

  • 1 tsp ginger
  • 1 tsp WA garlic
  • Pinch of Lake Deborah Salt
  • 3 tbsp mirin


  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2 tbsp brown sugar
  • 2 tsp of Korean chilli paste
  • 2 tbsp Wescobee Honey
  • 1 tsp mustard
  • ¼ cup Worcestershire sauce
  • 1 tsp The Devil’s Tears Organic Chilli Sauce (optional)
  • 2 tbsp toasted sesame seeds
  • 1 tsp grated ginger
  • 1 tsp grated WA garlic
  • 4 spring onions (white part only) chopped