Spicy Glazed Popcorn Chicken Recipe

Serves: 4-6 people as an appetizer or 3-4 as a main dish

Total Time: 35 minutes

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup buttermilk
• Vegetable oil for frying

For the Spicy Glaze:

• 1/3 cup honey
• 3 tablespoons chili garlic sauce (like sambal oelek)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For Garnish:

• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Fresh cilantro leaves
• Lime wedges for serving

Equipment Needed

• Large heavy-bottomed pot or deep fryer
• Candy thermometer
• Large mixing bowls
• Wire rack
• Paper towels
• Small saucepan
• Whisk
• Slotted spoon or spider

Instructions

Prepare the Chicken
Pat the chicken pieces completely dry with paper towels and cut into uniform 1-inch pieces. Uniform sizing ensures even cooking. Place the chicken pieces in a large bowl and pour buttermilk over them, making sure all pieces are well-coated. Let marinate for at least 15 minutes or up to 2 hours in the refrigerator.

Set Up Coating Station
In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper until well combined. The cornstarch helps create an extra crispy coating.

Heat the Oil
Heat about 3 inches of vegetable oil in a heavy-bottomed pot to 350°F. Use a candy thermometer to monitor the temperature. The oil temperature is crucial for achieving the perfect crispy texture without burning.

Coat the Chicken
Remove chicken pieces from buttermilk, allowing excess to drip off but keeping them slightly moist. Dredge each piece in the seasoned flour mixture, pressing gently to ensure the coating adheres well. Shake off excess flour and place coated pieces on a wire rack.

Fry in Batches
Carefully add chicken pieces to the hot oil in small batches, being careful not to overcrowd the pot. Fry for 3-4 minutes until golden brown and cooked through. The internal temperature should reach 165°F. Remove with a slotted spoon and drain on paper towels.

Make the Spicy Glaze
While the chicken is frying, prepare the glaze. In a small saucepan over medium heat, combine honey, chili garlic sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer and cook for 2-3 minutes until fragrant.

Thicken the Glaze
Stir the cornstarch slurry (cornstarch mixed with water) into the simmering glaze and cook for another 1-2 minutes until the glaze thickens and becomes glossy. It should coat the back of a spoon. Remove from heat.

Toss and Glaze
Transfer all the fried chicken pieces to a large bowl. Pour the warm glaze over the chicken and toss gently but thoroughly to ensure every piece is well-coated with the sticky, spicy glaze.

Garnish and Serve
Transfer the glazed popcorn chicken to a serving platter and immediately garnish with sliced green onions, sesame seeds, and fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of citrus.

Serve Hot
Serve immediately while the chicken is hot and crispy. The glaze will continue to set slightly as it cools, creating the perfect sticky coating.

Tips for Perfect Popcorn Chicken

Oil Temperature Control
Maintain oil temperature between 325-350°F. Too hot and the coating burns before the chicken cooks through; too cool and the chicken becomes greasy and soggy.

Don’t Overcrowd
Fry in small batches to maintain oil temperature and ensure even cooking. Overcrowding drops the oil temperature and results in soggy chicken.

Double-Dredge for Extra Crunch
For even crispier coating, dip the floured chicken back into buttermilk and then flour again before frying.

Pat Dry First
Make sure chicken is completely dry before marinating in buttermilk for the best coating adherence.

Heat Level Adjustments

Mild Version: Reduce chili garlic sauce to 1 tablespoon and omit cayenne pepper from the flour mixture.

Extra Spicy: Add 1 teaspoon of hot sauce to the glaze and increase cayenne in the coating to 1 teaspoon.

Sweet Heat: Add an extra tablespoon of honey and a pinch of red pepper flakes to balance the heat.

Serving Suggestions

Serve this Spicy Glazed Popcorn Chicken as an appetizer with cool ranch or blue cheese dressing for dipping. For a main dish, pair with steamed jasmine rice, Asian-style coleslaw, or stir-fried vegetables. It also makes an excellent addition to a game day spread alongside other finger foods.

Storage and Reheating

Store leftover popcorn chicken in the refrigerator for up to 3 days. To reheat and restore crispiness, place on a baking sheet and heat in a 400°F oven for 8-10 minutes. Avoid microwaving as this will make the coating soggy.

Variations

Korean-Style: Add 1 tablespoon of gochujang to the glaze and garnish with pickled vegetables.

Honey Garlic: Replace chili garlic sauce with minced fresh garlic and add extra honey for a sweeter version.

Buffalo Style: Mix the glaze with classic buffalo sauce and serve with celery sticks.

Teriyaki Glaze: Replace the spicy elements with teriyaki sauce and mirin for a Japanese-inspired version.

This Spicy Glazed Popcorn Chicken proves that the best things really do come in small packages, delivering restaurant-quality flavors and textures that will have everyone reaching for just one more piece.