Crispy Korean Honey Butter Popcorn Chicken Step-by-step instructions

Before you start

Before you start, cut the chicken into bite-sized pieces and prepare the marinade. Grate the ginger and measure out the soy sauce, pepper, and potato starch. Ensure the chicken is well-coated and marinated in the refrigerator.

Have all glaze ingredients ready before frying, as the final steps happen quickly. Set up a wire rack over a baking sheet to drain the fried chicken. Heat the oil in a wok or deep skillet and attach a deep-fry thermometer to monitor the temperature accurately.

Instructions

Marinate and Coat

1. 1Marinate the Chicken
   In a large bowl, combine the chicken pieces with soy sauce, grated ginger, and black pepper. Toss well to coat. Cover and refrigerate for at least 15 minutes (or up to overnight).
   Look for The chicken is evenly coated with the marinade.
   Tip For deeper flavor, marinate for 30 minutes or more.
2. 2Coat with Potato Starch
   Add the potato starch to the marinated chicken and toss thoroughly until every piece is heavily coated with powdery flakes. Let the coated chicken sit for 5 minutes so the starch adheres.
   Look for The chicken pieces look dry and flaky, fully covered in starch.
   Tip Shake off excess starch before frying to avoid clumping.

The chicken pieces are evenly coated with a powdery layer of potato starch. The marinade has flavored the meat with soy, ginger, and pepper.

The chicken should look dry and flaky, not wet. This ensures a crispy crust after frying. The oil is heating up to the first frying temperature.

Double-Fry

3. 3First Fry
   Heat the vegetable oil in a large wok or deep skillet to 170°F (77°C) — wait, that's too low. Heat to 170°C (338°F). Carefully add the chicken in batches and fry for 4 minutes until pale golden and cooked through. Remove with a slotted spoon and drain on a wire rack.
   Look for The chicken is light golden and floating.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; fry in batches.
4. 4Second Fry
   Increase the oil temperature to 190°C (375°F). Add the fried chicken back in batches and fry for 90 seconds until deep golden, blistered, and ultra-crispy. Drain on a wire rack.
   Look for The chicken is deeply golden and sounds crunchy when shaken.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip The second fry ensures a shatteringly crisp exterior.

After the first fry, the chicken is pale golden and cooked through. After the second fry, it is deep golden, blistered, and sounds crunchy when shaken. The internal temperature should reach 165°F (74°C). The chicken is now ready to be coated with the glaze.

Glaze and Toss

5. 5Make the Honey Butter Glaze
   In a wide pan, melt the butter over medium heat. Add the honey, brown sugar, and soy sauce. Stir continuously until the mixture bubbles and becomes thick and frothy, about 2-3 minutes.
   Look for The glaze is bubbling with a glossy, foamy texture.
   Tip Keep the heat medium to prevent the sugar from burning.
6. 6Toss and Serve
   Immediately add the hot crispy chicken to the glaze. Toss vigorously to coat every piece evenly. Sprinkle with toasted sesame seeds and serve hot.
   Look for Every nugget is shiny with glaze and studded with sesame.
   Tip Serve right away to enjoy maximum crunch.

The glaze is bubbling, thick, and glossy. The chicken is tossed in the glaze until every piece is coated. The sesame seeds add a nutty aroma. The final dish looks shiny, sticky, and irresistible. Serve immediately to preserve the crunch.

Common mistakes

A common mistake is not heating the oil to the correct temperature. If the oil is too low, the chicken absorbs oil and becomes greasy; if too high, the outside burns before the inside cooks. Another mistake is overcrowding the pan, which drops the oil temperature.

Fry in small batches. Also, do not skip the second fry—it's essential for the ultimate crunch. Finally, toss the chicken with the glaze immediately after frying, while the crust is still hot and crisp.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest piece. After the second fry, the exterior should be deep golden brown and sound crunchy when tapped. The glaze should be thick and bubbly, coating the chicken evenly.

When you bite into a nugget, the crust should shatter with a loud crunch, and the interior should be juicy and tender. If the chicken is not yet at temperature, return it to the hot oil for a few more seconds.

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