I bet you can’t eat just one! It would be silly to only eat one anyway as the popcorn chicken pieces are so small like popcorn. These cook quickly and when cooked the exterior is really crispy and crunchy. Popcorn chicken is often given away at takeaways as a freebie with other main course dishes.
This hot honey garlic version takes it all up a notch or two; to the point that you would never expect to get something this delicious for free! Popcorn chicken was made popular by KFC in the US around 1992 but was actually invented in the street food markets of Taiwan in the 1970s.
About This Popcorn Chicken Recipe
If you love crispy chicken with a sweet, sticky kick, this Hot Honey Garlic Popcorn Chicken is going to be a new favourite. Bite-sized pieces of chicken are marinated in buttermilk, coated in a seasoned, crunchy batter and fried until golden. They’re then tossed in a delicious hot honey garlic sauce made with honey, butter, garlic, BBQ sauce and hot sauce, giving you the perfect balance of sweet, sticky and spicy. Ideal for sharing, game day snacks or a homemade takeaway night, but be warned - these little bites are seriously addictive!
Ingredients
Using the freshest ingredients in this Hot Honey Popcorn Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Boneless, skinless chicken thighs or breasts
- Buttermilk
- Egg
- Plain flour
- Cornflour (cornstarch)
- Garlic granules
- Paprika
- Salt
- Black pepper
- Dried oregano
- Dried thyme
- Butter
- Garlic
- Runny honey
- BBQ sauce
- Hot sauce
- Dried chilli flakes
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Cut the chicken into small bite sized pieces. This is popcorn chicken so think popcorn size here. In a mixing bowl, whisk the egg and buttermilk. Leave to marinate and tenderise for at least an hour or overnight. If you can’t find buttermilk, you can use plain milk but buttermilk is best.
- Step 2: In a deep plate, combine the plain flour, cornflour, garlic granuels, salt, pepper, oregano and thyme.
- Step 3: Slowly transfer the chicken pieces to the flour mixture, stirring them in to coat as you do. Transfer each piece to a plate, pressing the flour mixture into them as you do. You don’t want any excess flour going into the oil when you fry so I often place the chicken pieces into a fine sieve to shake off the excess but you could just be careful when adding the chicken to the oil.
- Step 4: Heat oil to 180°C/350°F and fry the chicken in batches for 2 minutes, until golden, crispy and cooked through. Drain on a wire rack.
- Step 5: To make the sauce place a pan over a medium-low heat and melt the butter. Stir in the minced garlic and let it simmer in the hot butter for about a minute or until it becomes fragrant.
- Step 6: Stir in the BBQ sauce and hot sauce and simmer for about 4 to 5 minutes or until it thickens slightly. Add the chilli flakes to taste. I usually add more but you could use less than called for too.
- Step 7: You could serve the hot honey sauce separately if you want to keep your hands clean or you could toss the popcorn chicken in the hot honey sauce to coat. Serve immediately
- Step 8: I bet you won't just have one!
Hint:
Variations
- Extra Spicy: Add more hot sauce and chilli flakes to the honey garlic sauce, or mix in a little cayenne pepper with the flour coating.
- Sticky BBQ: Reduce the hot sauce and add extra BBQ sauce for a sweeter, smokier glaze.
- Honey Garlic: Leave out the hot sauce and chilli flakes for a milder, sweet and garlicky version.
- Air Fryer: Spray the coated chicken generously with oil and air fry at 200°C until golden, crispy and cooked through, turning halfway. Cooking time will depend on the size of the pieces and your air fryer.
- Deluxe: Finish with sesame seeds and sliced spring onions, then serve with a creamy garlic dip.
- Kid-Friendly: Skip the chilli flakes and use a mild BBQ sauce to keep the chicken sweet and tasty without the heat.
Equipment
- Sharp knife
- Chopping board
- Mixing bowl
- Whisk or fork
- Deep plate or shallow bowl for the flour coating
- Fine-mesh sieve (optional, for removing excess flour)
- Deep, heavy-based pan or deep fryer
- Cooking thermometer
- Slotted spoon or spider strainer
- Wire rack and baking tray
- Saucepan
- Wooden spoon or spatula
- Kitchen paper (optional)
Serving Size (Serves 2-4)
This recipe is written to serve 2-4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
- Fridge: Store leftover popcorn chicken in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible to help the chicken stay crispy.
- Reheating: Reheat in an air fryer at 180°C for 4–6 minutes, or in the oven until piping hot throughout. Add the sauce just before serving.
- Freezing: Freeze the cooked, unsauced chicken in an airtight container for up to 3 months. Defrost in the fridge overnight before reheating until piping hot.
- Sauce: Store leftover hot honey garlic sauce in a sealed container in the fridge for up to 5 days. Reheat gently in a saucepan, stirring until smooth.
Top Tip
For extra-crispy popcorn chicken, let the coated chicken sit for 5–10 minutes before frying. Shake off any excess flour and fry in small batches at 180°C (350°F) so the oil temperature stays steady. Toss the chicken in the hot honey garlic sauce just before serving to keep that crunchy coating from going soggy.
FAQ
Yes! Reduce or leave out the hot sauce and chilli flakes. The honey, garlic and BBQ sauce will still give you a delicious sweet and sticky coating.
Fry the chicken in small batches at 180°C (350°F), allowing the oil to return to temperature between batches. For the best crunch, toss the chicken in the hot honey garlic sauce just before serving.
Yes! Spray the coated chicken generously with oil and air fry at 200°C, turning halfway through, until golden, crispy and cooked through. The cooking time will depend on the size of your chicken pieces and your air fryer.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Hot Honey Popcorn Chicken:
Recipe
Hot Honey Popcorn Chicken
Make crispy hot honey garlic popcorn chicken at home with bite-sized pieces of golden fried chicken tossed in a sticky, sweet and spicy honey garlic sauce. Perfect for sharing, game day snacks or an easy homemade takeaway treat.
Ingredients
- 500g (1.1lbs.) 1kg boneless, skinless chicken thighs or breasts
- 250ml buttermilk
- 1 egg
- FOR THE BATTER
- 200g (¾ cup) plain flour
- 200g (¾ cup) cornflour (cornstarch)
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- FOR THE HOT HONEY SAUCE
- 120g (½ cup) butter
- 5 cloves garlic, minced
- 125ml (½ cup) runny honey
- 670ml (¼ cup) BBQ sauce, your choice
- 60ml (¼ cup) hot sauce (I use Franks)
- 2 teaspoon dried chilli flakes
Instructions
- Cut the chicken into small bite sized pieces. This is popcorn chicken so think popcorn size here. In a mixing bowl, whisk the egg and buttermilk. Leave to marinate and tenderise for at least an hour or overnight. If you can’t find buttermilk, you can use plain milk but buttermilk is best.
- In a deep plate, combine the plain flour, cornflour, garlic granuels, salt, pepper, oregano and thyme.
- Slowly transfer the chicken pieces to the flour mixture, stirring them in to coat as you do. Transfer each piece to a plate, pressing the flour mixture into them as you do. You don’t want any excess flour going into the oil when you fry so I often place the chicken pieces into a fine sieve to shake off the excess but you could just be careful when adding the chicken to the oil.
- Heat oil to 180°C/350°F and fry the chicken in batches for 2 minutes, until golden, crispy and cooked through. Drain on a wire rack.
- To make the sauce place a pan over a medium-low heat and melt the butter. Stir in the minced garlic and let it simmer in the hot butter for about a minute or until it becomes fragrant. Stir in the BBQ sauce and hot sauce and simmer for about 4 to 5 minutes or until it thickens slightly. Add the chilli flakes to taste. I usually add more but you could use less than called for too.
- You could serve the hot honey sauce separately if you want to keep your hands clean or you could toss the popcorn chicken in the hot honey sauce to coat. Serve immediately
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1765Total Fat: 74gSaturated Fat: 39gUnsaturated Fat: 35gCholesterol: 533mgSodium: 2443mgCarbohydrates: 185gFiber: 10gSugar: 21gProtein: 91g
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