Name: Popcorn Chicken with Sweet & Spicy Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 500 g (about 1 lb) boneless, skinless chicken breast or thighs, cut into 2 cm (¾‑inch) cubes; ½ cup buttermilk (or ½ cup milk + ½ tbsp lemon juice); 1 cup all-purpose flour; ½ cup cornstarch; 1 tsp baking powder; 1 tsp garlic powder; ½ tsp onion powder; Salt & pepper, to taste; Oil, for frying; 3 tbsp honey or maple syrup; 2 tbsp sriracha (or your preferred hot sauce); 1 tbsp soy sauce; 1 tbsp rice vinegar (or plain vinegar); 1 tsp sesame oil; Optional: 1 tsp grated ginger

Bite-sized, ultra-crispy chicken pieces coated in a sticky, sweet and spicy glaze—this popcorn chicken is my go-to when I’m craving something flavorful, crunchy, and snackable. Whether I serve it up as an appetizer, a game-day snack, or even as part of a fun weeknight dinner, it always disappears fast. The perfect balance of heat and sweetness makes every bite irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g (about 1 lb) boneless, skinless chicken breast or thighs, cut into 2 cm (¾‑inch) cubes

½ cup buttermilk (or ½ cup milk + ½ tbsp lemon juice)

1 cup all‑purpose flour

½ cup cornstarch

1 tsp baking powder

1 tsp garlic powder

½ tsp onion powder

Salt & pepper, to taste

Oil, for frying

For the sweet & spicy glaze:

3 tbsp honey or maple syrup

1 tbsp soy sauce

2 tbsp sriracha (or your preferred hot sauce)

1 tbsp rice vinegar (or plain vinegar)

1 tsp sesame oil

Optional: 1 tsp grated ginger

Directions

I start by combining the chicken pieces with buttermilk (or the milk and lemon juice mixture) and let them marinate for 15–20 minutes.

In a separate bowl, I whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.

While the chicken marinates, I heat oil in a deep skillet or pot to about 175 °C (350 °F).

I dredge each piece of marinated chicken in the flour mixture, pressing lightly so the coating sticks well.

Working in batches, I fry the chicken for 3–4 minutes, turning occasionally, until golden and crispy. I drain the pieces on paper towels.

For the glaze, I whisk together honey, sriracha, soy sauce, vinegar, sesame oil, and ginger (if using) in a small saucepan and warm it gently until it bubbles and slightly thickens—making sure it doesn’t burn.

Once the chicken is fried, I toss it in a large bowl with the warm glaze until every bite is coated. I serve it immediately for the best crunch.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Calories: ~300 kcal per serving (estimated; varies with oil absorption)

Variations

I sometimes switch the sriracha for gochujang or chili garlic sauce for a different type of heat.

For a tangier glaze, I use more vinegar or add a splash of lime juice.

When I want it extra crispy, I double-fry the chicken—first for 2 minutes, rest for 5 minutes, then fry again until golden.

I’ve also served this in lettuce wraps or rice bowls when I want to turn it into more of a meal.

For a milder version, I cut the sriracha in half or skip it and use a honey garlic glaze instead.

Storage/Reheating

Storage: I store leftover chicken in an airtight container in the fridge for up to 3 days.

Reheating: To keep it crispy, I reheat it in the oven at 180°C (350°F) for 8–10 minutes or in an air fryer for 5–6 minutes. The microwave works, but it softens the coating.

FAQs

How spicy is the glaze?

It’s moderately spicy with a nice kick, thanks to the sriracha. I adjust it by using less hot sauce or switching to a milder option like sweet chili sauce if I want it tamer.

Can I make this in an air fryer?

Yes, I can! I spray the coated chicken with oil and air fry at 200°C (400°F) for about 10–12 minutes, flipping halfway through. The texture’s slightly different but still delicious.

What’s the best cut of chicken for this?

I prefer thighs for juicier bites, but chicken breast works great too—especially if I don’t overcook it. I always cut the pieces evenly for even cooking.

Can I make the glaze ahead of time?

Absolutely. I make the glaze up to 2 days ahead and store it in the fridge. I just reheat it gently before tossing it with the fried chicken.

What’s a good dipping sauce for this?

While it’s flavorful enough on its own, I like serving it with extra glaze on the side, or sometimes a creamy dip like ranch or a garlic yogurt sauce to cool down the heat.

Conclusion

This popcorn chicken with sweet and spicy glaze is the ultimate comfort food for when I’m craving something crispy, sticky, and satisfying. It’s fast, fun to make, and seriously addictive. Whether I’m making it for a party or just treating myself, it’s always a crowd-pleaser.

Recipe: