Crispy Korean Honey Butter Popcorn Chicken with Sesame Glaze Tips, FAQ & printable recipe

Tips for success

For the crispiest results, serve the chicken immediately after glazing. The longer it sits, the more the glaze softens the crust.

If making ahead, keep the fried chicken unglazed and reheat in a 350°F (175°C) oven for a few minutes before tossing with the glaze.

Toasting sesame seeds in a dry pan over medium heat for 2–3 minutes until fragrant enhances their nutty flavor.

Keep an eye on them—they burn quickly. For extra heat, add a pinch of gochugaru (Korean chili flakes) to the glaze, though this is not in the video.

Variations

• Spicy Gochujang Glaze: Replace the honey with 2 tablespoons of gochujang and reduce brown sugar to 1 tablespoon. Add a teaspoon of rice vinegar for tang. The glaze will be spicy, savory, and slightly sweet—perfect for heat lovers.
• Garlic Soy Glaze: Add 2 minced garlic cloves to the butter when melting, and increase soy sauce to 2 tablespoons. Omit honey and brown sugar for a savory, garlicky version. Toss with sesame seeds and sliced green onions.
• Lemon Honey Glaze: Add the zest of one lemon and 2 tablespoons of lemon juice to the glaze. Reduce honey to 2 tablespoons. This bright, citrusy glaze cuts through the richness and adds a fresh note.
• Sesame-Crusted Chicken: Mix 2 tablespoons of toasted sesame seeds into the potato starch before coating the chicken. This adds an extra nutty crunch and visual appeal. Follow the same frying and glazing steps.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to crisp up.

Freezer

Freeze unglazed fried chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat glazed chicken in a 350°F (175°C) oven for 5–7 minutes. For unglazed, reheat at 375°F (190°C) for 10–12 minutes, then glaze.

Leftover honey butter chicken can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes to restore some crispness. Avoid microwaving, as it will make the coating soggy.

The chicken can be marinated and coated up to a day in advance, then fried just before serving. The glaze can also be made ahead and reheated gently. However, for the best texture, fry and glaze the chicken just before serving.

Serving ideas

Serve the honey butter popcorn chicken as a main dish with steamed rice and a simple vegetable side, such as blanched broccoli or a crisp salad.

The sweet-savory glaze pairs wonderfully with plain rice, which soaks up the extra sauce.

For a party, serve the chicken as an appetizer on a platter with toothpicks. Add a sprinkle of sliced green onions or extra sesame seeds for color. It also works well as a topping for rice bowls or lettuce wraps.

Frequently asked questions

Recipe card

Crispy Korean Honey Butter Popcorn Chicken with Sesame Glaze

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 1/2 tsp black pepper
• 1/2 cup potato starch
• 3 cups vegetable oil, for frying
• 50 g unsalted butter
• 3 tbsp wild honey
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp toasted sesame seeds

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!

Contains: soy, gluten, milk, sesame

Estimated nutrition per serving

Calories

585

Protein

32 g

Carbohydrates

38 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.