Popcorn Chicken Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces so they cook quickly and evenly.

In a bowl combine minced garlic, grated ginger, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken pieces and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours. Pat chicken lightly dry with paper towel before battering (remove excess marinade but leave a little for flavor).

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch and baking powder. In a separate small bowl beat the egg with cold water. Add the wet mixture to the dry and whisk until a slightly lumpy, thick batter forms — it should coat the back of a spoon but still be pourable. Keep the batter cold by placing the bowl in an ice bath briefly if desired.

Prep breadcrumb coating

Spread the panko/fine breadcrumbs on a shallow plate and stir in toasted sesame seeds. Set beside the batter for a two-step dredge (batter then breadcrumbs) to achieve a crisp exterior.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 1.5–2 inches (about 1 quart). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise steadily.

Fry in batches

Working in small batches (do not overcrowd), dip each piece of marinated chicken into the batter, letting excess drip back into the bowl, then press into the breadcrumbs to coat. Carefully lower into hot oil and fry for about 3–4 minutes per batch, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. For extra crispness, optionally double-fry: after the first fry, rest 2–3 minutes and return to 375°F (190°C) oil for 30–60 seconds to crisp.

Keep finished pieces warm in a low oven (200°F / 95°C) while you finish remaining batches.

Make sauce

In a small saucepan combine 3 tbsp soy sauce, 3 tbsp honey, 1 tsp minced garlic, 1 tsp rice vinegar and 2 tbsp water. Bring to a gentle simmer over medium-low heat. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until glossy and slightly thickened. Taste and adjust balance (add more honey for sweetness or a pinch of red pepper flakes for heat). Remove from heat and stir in sliced scallions if using.

Keep warm or serve at room temperature for tossing or dipping.

Make sauce

In a small bowl whisk together 2 tbsp gochujang, 2 tbsp honey (or sugar), 1 tbsp soy sauce, 1 tsp rice vinegar and 2 tbsp water until smooth. Stir in 1 tsp sesame oil. If you prefer a thinner glaze, warm gently in a small saucepan over low heat for 1–2 minutes, whisking until slightly loosened. Taste and adjust sweetness or vinegar to balance heat.

Keep warm or serve at room temperature for tossing or dipping.

To serve plain popcorn chicken: plate the fried bites with lemon wedges and garnished green onions. Serve both sauces on the side so diners can dip.

To glaze: place a portion of hot fried chicken in a large bowl, pour 2–3 tbsp warm sauce (either Soy Honey Garlic or Spicy Gochujang) over the chicken and toss gently to coat evenly. Transfer to a serving plate, sprinkle with sliced scallions or sesame seeds, and serve immediately.

Leftovers: store cooled, unfrosted pieces in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven on a wire rack for 6–8 minutes or use an air fryer at 375°F (190°C) for 4–6 minutes.