Crispy Korean Honey Butter Popcorn Chicken with Sesame Glaze Step-by-step instructions

Before you start

Before starting, cut the chicken into uniform bite-sized pieces and pat dry with paper towels. Prepare the marinade and coat the chicken as directed.

Heat the oil in a wok or deep skillet, and have a wire rack ready for draining. Measure all glaze ingredients and have them within reach, as the final steps move quickly.

Instructions

Marinate and Coat

1. 1Marinate and Coat
   In a medium bowl, combine the chicken pieces with soy sauce, grated ginger, and black pepper. Toss well to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours. After marinating, add the potato starch to the bowl and toss thoroughly until every piece is heavily coated with powdery flakes. Let the coated chicken sit for 5 minutes so the coating adheres.
   Look for The chicken pieces should look dusty with starch, with no wet spots showing.
   Tip For an extra-craggy coating, press the starch into the chicken with your hands.
2. 2First Fry
   Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 340°F (170°C). Carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry for 4 minutes, turning occasionally, until the coating is set and the chicken is cooked through. Remove with a slotted spoon and drain on a wire rack. Let the chicken rest for 5 minutes.
   Look for The chicken should be pale golden and crispy to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Maintain the oil temperature between batches; let it come back to 340°F (170°C) before adding more.
3. 3Second Fry
   Increase the oil temperature to 375°F (190°C). Return the fried chicken to the hot oil in batches and fry for 90 seconds, until the coating is deeply golden, blistered, and ultra-rigid. Remove and drain on a clean wire rack. The chicken should be loudly crunchy when tapped. Set aside while making the glaze.
   Look for The chicken should have a shatteringly crisp exterior and a deep golden-brown color.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip The second fry ensures maximum crunch—don't skip it!

The chicken pieces are evenly coated with a powdery layer of starch. The marinade has flavored the meat, and the coating is dry to the touch. The oil is heating to 340°F (170°C), and the wire rack is ready.

Fry and Glaze

4. 4Make the Glaze
   In a wide pan, melt the butter over medium heat. Add the honey, brown sugar, and soy sauce. Stir continuously until the mixture comes to a bubbling, thick frothy foam. Let it bubble for 1–2 minutes until it thickens slightly and becomes glossy. Remove from heat.
   Look for The glaze should be bubbling, thick, and coat the back of a spoon.
   Tip Don't let the glaze boil too long—it can turn to caramel and become sticky.
5. 5Toss Chicken in Glaze
   Immediately add the hot crispy chicken to the pan with the glaze. Toss vigorously with tongs or a spatula to coat every nook and cranny. The glaze will cling to the crispy coating, creating a shiny, sweet shell. Continue tossing for 1–2 minutes until the chicken is evenly coated.
   Look for Every piece should be glistening with honey-butter sauce.
   Tip Work quickly so the chicken stays crisp—the glaze will soften on standing.

The first fry produced pale golden, cooked-through pieces; the second fry turned them deep golden and blistered. The glaze is bubbling and glossy, and the chicken has been tossed until every piece shines.

Garnish and Serve

6. 6Garnish and Serve
   Transfer the glazed chicken to a serving platter. Sprinkle generously with toasted sesame seeds while still warm. Serve immediately, while the exterior is still crunchy and the glaze is glossy. Enjoy the explosive crunch!
   Look for The sesame seeds should stick to the glaze, adding nutty flavor.
   Tip Serve right away—the chicken is best within 10 minutes of glazing.

The sesame seeds are sprinkled over the glazed chicken, adding a nutty contrast. The dish is ready to serve immediately, with a crackling crunch and sweet-savory flavor.

Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is overcrowding the pan during frying, which lowers the oil temperature and results in soggy chicken. Fry in small batches.

Another is not letting the coated chicken rest before frying—this helps the starch adhere. Also, avoid over-stirring the glaze, which can cause it to seize. Keep the heat moderate so the glaze bubbles gently.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.

The coating should be deeply golden and blistered, and the chicken should sound crunchy when tapped. After glazing, the pieces should be evenly coated and glossy, with no raw spots.

• Poultry: 165°F (74°C) in the thickest part