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

Tips for success

For the crispiest chicken, make sure the oil is at the right temperature before adding the chicken. Use a thermometer to be precise.

The first fry at 170°C (338°F) cooks the chicken through, while the second fry at 190°C (375°F) creates the crunchy shell. Let the coated chicken rest for 5 minutes before frying to help the starch adhere.

When making the glaze, keep the heat medium and stir constantly to prevent burning. The glaze should bubble and become frothy, but not darken too much.

If it becomes too thick, add a teaspoon of water to loosen it. Toss the chicken in the glaze while it's hot, so the coating sticks well. Serve immediately, as the chicken will lose its crunch if left to sit.

Variations

• Spicy Gochujang Glaze: Add 1 tablespoon of gochujang (Korean chili paste) to the honey butter glaze for a spicy-sweet kick. Adjust the amount to suit your heat preference.
• Garlic Soy Glaze: Add 2 minced garlic cloves to the butter when melting, and increase the soy sauce to 2 tablespoons. This creates a more savory, garlicky flavor.
• Sesame Crunch: After tossing the chicken in the glaze, roll it in extra toasted sesame seeds and crushed roasted peanuts for added texture and nuttiness.
• Lemon Honey Butter: Add 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest to the glaze for a bright, citrusy twist that cuts through the sweetness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to regain crispness.

Freezer

Freeze fried chicken (without glaze) in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen.

Reheat

Reheat frozen or refrigerated chicken in a preheated oven at 375°F (190°C) for 10-12 minutes, or until hot and crispy. Toss with fresh glaze if desired.

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. The glaze may soften the crust, but reheating in an air fryer or oven can help restore some crispness.

To reheat, place in a preheated oven at 375°F (190°C) for 5-7 minutes, or until hot and crispy.

You can marinate the chicken up to 24 hours in advance. The coated chicken can also be prepared and refrigerated for a few hours before frying, but it's best to fry fresh for the crispiest result. The glaze can be made ahead and reheated gently before tossing with the chicken.

Serving ideas

Serve the honey butter popcorn chicken as a main dish with steamed rice and pickled radishes for a complete meal.

It also works wonderfully as an appetizer for parties, placed on a platter with toothpicks. The sweet and savory flavor pairs well with a cold beer or a sparkling water with lime.

For a fun twist, serve the chicken in lettuce wraps with a sprinkle of extra sesame seeds and sliced green onions. The crisp lettuce adds freshness that balances the rich glaze. You can also serve it alongside other Korean dishes like kimchi or japchae for a feast.

Frequently asked questions

Recipe card

Crispy Korean Honey Butter Popcorn Chicken

Prep 20 minCook 25 minTotal 45 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 butter
• 3 tbsp wild honey
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp toasted sesame seeds

Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. Immediately add the hot crispy chicken to the glaze. Toss vigorously to coat every piece evenly. Sprinkle with toasted sesame seeds and serve hot.

Contains: gluten, soy, milk, sesame

Estimated nutrition per serving

Calories

520

Protein

30 g

Carbohydrates

25 g

Fat

32 g

Fiber

1 g

Sugar

15 g

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