Crispy Korean Honey Butter Popcorn Chicken with Sesame Glaze

Imagine bite-sized chicken pieces, double-fried until they shatter with every bite, then tossed in a bubbling glaze of butter, honey, and soy.

Toasted sesame seeds add a nutty finish. This Korean honey butter popcorn chicken is the ultimate crispy, sweet, and savory indulgence that comes together in under an hour.

This recipe delivers the iconic Korean honey butter popcorn chicken—a dish that's all about texture and flavor.

The chicken is marinated in soy and ginger, coated in potato starch, and fried twice: once at a lower temperature to cook through, then again at a higher heat to achieve an impossibly crisp crust.

A quick honey-butter glaze clings to every piece, creating a glossy, sweet-savory coating that's irresistible. Perfect for dinner or as a party appetizer, these bites are sure to disappear fast.

Ingredients

Why this recipe works

The double-frying technique is the secret to the crunch. The first fry at 340°F (170°C) cooks the chicken through without browning the coating too much, allowing it to stay juicy inside.

The second fry at 375°F (190°C) drives out excess moisture from the crust, creating a blistered, shatteringly crisp exterior that holds up beautifully when tossed in the glaze.

Potato starch is the ideal coating for Korean fried chicken. Unlike flour, potato starch creates a thin, crunchy shell that doesn't absorb too much oil. When combined with the marinade, it forms a craggy surface that catches the glaze perfectly, ensuring every bite is packed with flavor and texture.

Notes and substitutions

Use boneless, skinless chicken thighs for the best flavor and juiciness. Thighs stay moist during frying and are more forgiving than breast meat. If you prefer white meat, chicken breast works, but be careful not to overcook—reduce the first fry time slightly.

For the glaze, use a good-quality honey and unsalted butter. Wild honey adds a floral note, but any honey will work. The soy sauce provides saltiness and umami, balancing the sweetness. Toasted sesame seeds are essential for garnish—they add a nutty aroma and visual appeal.

• potato starch: cornstarch or a 1:1 mix of cornstarch and all-purpose flour for a similar crisp coating.
• wild honey: regular honey or maple syrup for a slightly different sweetness.
• chicken thighs: chicken breast, but reduce first fry time by 1 minute to avoid dryness.
• soy sauce: tamari or coconut aminos for a gluten-free option (check labels).

Equipment

• Large wok or deep skillet
• Deep-fry thermometer
• Wire rack
• Mixing bowls
• Tongs
• Measuring cups and spoons