Popcorn Chicken Rice Recipe

Prep the chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. Pat pieces dry with paper towels.

In a medium bowl, whisk together buttermilk and egg until combined. Add the chicken pieces, toss to coat, cover, and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and seasons the meat.

While chicken marinates, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and baking powder in a shallow bowl or plate. Mix thoroughly to distribute seasonings.

Heat a medium heavy-bottomed saucepan or deep skillet over medium-high and add enough neutral oil to reach about 1 inch deep (approx. 1.5–2 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle immediately and float.

Remove chicken from the buttermilk mixture, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to adhere. Shake off excess flour and place on a wire rack while oil reaches temperature. For a thicker crust, double-dredge: after first dredge, return to buttermilk briefly then flour again.

Working in small batches (do not overcrowd), carefully add chicken pieces to the hot oil. Fry 3–4 minutes, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if desired while you fry remaining batches.

When all chicken is cooked, briefly blot any excess oil with paper towels and let rest 2–3 minutes before serving so juices settle and coating crisps.

Rinse the rice under cold water in a fine-mesh sieve until the water runs mostly clear to remove excess starch; drain well.

In a small saucepan over medium heat, melt butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the rinsed rice to the saucepan and stir to coat the grains with butter and garlic for about 1 minute to toast lightly.

Pour in the chicken stock (or water), add 1/2 tsp salt, bring to a gentle boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rice sit, covered, for 5–10 minutes. Fluff with a fork and stir in sliced green onions. Taste and adjust seasoning if needed.

Make the quick sauce by whisking together mayonnaise, sriracha, soy sauce, and lime juice in a small bowl until smooth. Taste and adjust heat or seasoning to preference.

To serve, divide the warm seasoned rice between 3–4 bowls (servings specified below). Top each with a generous portion of popcorn chicken.

Drizzle the spicy mayo over the chicken or serve on the side for dipping. Sprinkle sesame seeds and chopped cilantro or parsley over the bowls for garnish. Add extra sliced green onion if desired.

Serve immediately so chicken stays crisp. Leftovers: store chicken separately from rice and sauce in airtight containers in the refrigerator for up to 2 days; reheat chicken in a hot oven or air fryer to restore crispness.