There’s something so satisfying about crispy, bite-sized popcorn chicken. It’s the kind of dish that everyone gravitates toward—whether it’s for game day, a movie night, or just because you’re craving something indulgent and flavorful. But when you take those golden, crunchy chicken bites and toss them in a sweet-and-spicy glaze? Next level. This Spicy Glazed Popcorn Chicken is a recipe you’ll want to keep on repeat.
The magic lies in the contrast: tender chicken on the inside, a shatteringly crispy coating on the outside, and a glaze that’s equal parts sweet, tangy, and fiery. The combination is so addictive, you might want to make a double batch. What’s even better? This recipe is surprisingly easy to whip up.
I first made this for a casual get-together, and it was an instant hit. Everyone kept reaching for more, asking what was in the sauce. Spoiler: the glaze is a simple blend of pantry staples like sweet chili sauce, Sriracha, and soy sauce. It’s proof that you don’t need complicated ingredients to create something amazing. Let me walk you through how to make it—and trust me, once you do, you’ll never want takeout popcorn chicken again.
Why You’ll Love This Spicy Glazed Popcorn Chicken Recipe
First of all, it’s ridiculously easy. The ingredients are straightforward, and you don’t need any fancy equipment to pull it off. Even if frying makes you a little nervous, this recipe is forgiving. Just follow a few simple tips (like keeping an eye on the oil temperature), and you’re golden—literally.
Secondly, the flavors are out of this world. The chicken itself is seasoned with garlic powder, black pepper, and a hint of cayenne, so every bite is already packed with flavor. But then you add that glaze—sweet, spicy, sticky, and just a little tangy—and it takes things over the top.
And let’s not forget the versatility. These little chicken bites are perfect for snacking on their own, but they also pair beautifully with rice, a fresh salad, or even tucked into a sandwich. The options are endless.
Lastly, this recipe is totally customizable. Not a fan of too much spice? Dial back the Sriracha. Want it extra crunchy? Double coat the chicken. The recipe is yours to tweak and make your own.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4-6 servings
Calories per serving: Approximately 320
Ingredients
The Chicken
- 3–4 cups neutral oil (like canola or vegetable) for frying
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup buttermilk
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
The Spicy Glaze
- ½ cup sweet chili sauce
- 2 tablespoons ketchup
- 1 tablespoon Sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
Step-by-Step Instructions
Step 1: Prepare the Oil
Start by heating 3–4 inches of oil in a medium pot or deep skillet. Aim for a temperature of 350°F. If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread—it should sizzle and turn golden in about 10 seconds. While the oil heats up, line a baking sheet with paper towels to drain the fried chicken later.
Step 2: Marinate the Chicken
In a medium bowl, toss the chicken pieces with buttermilk. The buttermilk helps tenderize the chicken while also helping the coating stick better. Let it sit while you prepare the dry mixture.
Step 3: Make the Coating
In a shallow dish, combine the flour, baking powder, salt, black pepper, garlic powder, and cayenne. Mix well. This seasoned flour mixture is what gives the chicken its irresistible crunch.
Step 4: Coat the Chicken
Take each piece of chicken out of the buttermilk and dredge it in the flour mixture. Press gently to make sure each piece is fully coated. For an extra crunchy texture, you can repeat this step by dipping the coated chicken back into the buttermilk and then into the flour mixture again.
Step 5: Fry the Chicken
Working in batches, fry the chicken pieces in the hot oil for 3–4 minutes, or until they are golden brown and cooked through. Be careful not to overcrowd the pan, as this can lower the oil temperature and make the chicken greasy. Once done, transfer the fried chicken to the prepared baking sheet to drain.
Step 6: Make the Glaze
While the chicken is frying, prepare the glaze. In a medium bowl, whisk together the sweet chili sauce, ketchup, Sriracha, soy sauce, and rice vinegar. This sauce is the perfect balance of sweet and spicy, with a hint of tanginess from the vinegar.
Step 7: Glaze the Chicken
Once all the chicken is fried and still warm, toss it in the glaze until every piece is evenly coated. Alternatively, you can brush the glaze onto the chicken for a lighter coating.
Step 8: Serve
Serve the spicy glazed popcorn chicken immediately. It’s delicious on its own, but feel free to pair it with your favorite dipping sauce—garlic aioli, ranch, or even more sweet chili sauce are great options.
Tips for Success
- Control the Oil Temperature: Keep an eye on the oil temperature with a thermometer. If the oil gets too hot, the chicken will burn before it cooks through; if it’s too cool, the chicken will absorb too much oil and become greasy.
- Double Coat for Extra Crunch: If you love an ultra-crispy texture, double-dip the chicken in buttermilk and the flour mixture before frying.
- Adjust the Spice: Not a fan of too much heat? Reduce the amount of Sriracha or cayenne in the recipe. Want more? Add an extra pinch of chili flakes to the glaze.
- Drain the Chicken Properly: Letting the chicken drain on paper towels helps remove excess oil and keeps the coating crispy.
- Prep Ahead: You can cut and marinate the chicken a few hours ahead of time and store it in the fridge.
Recipe Variations
- Gluten-Free Option: Use gluten-free all-purpose flour for the coating.
- Less Spicy: Skip the Sriracha in the glaze and replace it with honey for a sweeter flavor.
- Honey Mustard Glaze: Replace the sweet chili sauce and Sriracha with honey and Dijon mustard for a totally different but equally delicious flavor.
- Air Fryer Version: Coat the chicken as directed, then spray lightly with cooking oil. Air fry at 400°F for 8–10 minutes, flipping halfway through.
Serving Suggestions
This Spicy Glazed Popcorn Chicken is so versatile that it can be served in countless ways:
- As a Snack: Serve them as finger food with toothpicks and a selection of dipping sauces.
- Over Rice: Pair the chicken with steamed jasmine rice and some stir-fried veggies for a complete meal.
- In a Wrap: Tuck the glazed chicken into a tortilla with lettuce, avocado, and a drizzle of ranch dressing.
Storing and Reheating
If you have leftovers (unlikely, but just in case!), store the chicken in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 350°F for 10–15 minutes or until heated through. Avoid microwaving, as this can make the coating soggy.
To freeze, place the fried (unglazed) chicken on a baking sheet and freeze until solid. Transfer to a freezer-safe container and store for up to 3 months. When ready to serve, reheat in the oven and glaze just before eating.
Conclusion
There you have it—crispy, juicy popcorn chicken with the most addictive spicy glaze. Whether you’re serving it as a crowd-pleasing appetizer or a fun dinner option, this recipe is guaranteed to be a hit. I’d love to hear how it turns out for you! Don’t forget to snap a photo and share it—tag me so I can see your creations. Happy cooking!
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Spicy Glazed Popcorn Chicken – Easy Crispy Recipe
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Diet: Halal
Description
This Spicy Glazed Popcorn Chicken is a crispy, golden-brown dish tossed in a sweet-and-spicy glaze made with chili sauce, Sriracha, and soy sauce. Perfect for snacks, gatherings, or a fun dinner option.
Ingredients
For the Chicken
- 3–4 cups neutral oil (canola or vegetable)
- 4 boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 cup buttermilk
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
For the Glaze
- ½ cup sweet chili sauce
- 2 tablespoons ketchup
- 1 tablespoon Sriracha
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
Instructions
- Heat 3–4 inches of oil in a pot to 350°F. Prepare a baking sheet with paper towels for draining.
- Toss chicken pieces in buttermilk. In a separate dish, mix flour, baking powder, salt, pepper, garlic powder, and cayenne.
- Dredge the chicken in the flour mixture, ensuring each piece is coated.
- Fry chicken in batches for 3–4 minutes until golden brown. Drain on paper towels.
- Whisk together glaze ingredients: sweet chili sauce, ketchup, Sriracha, soy sauce, and rice vinegar.
- Toss warm chicken in the glaze or brush the glaze onto each piece. Serve immediately.
Notes
- For extra crunch, double-coat the chicken by repeating the dredging process.
- Adjust the spice level by increasing or reducing the amount of Sriracha and cayenne.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snacks, Appetizers
- Method: Frying
- Cuisine: Asian-Inspired