Crispy Popcorn Chicken Recipe – Easy Homemade Fried Chicken Bites
There’s nothing quite like a bowl of crispy popcorn chicken — golden, crunchy bites that stay juicy on the inside. This homemade recipe takes inspiration from classic fried chicken but adapts it into snack-sized bites that are perfect for game day, movie night, or even a fun family dinner.
Unlike store-bought frozen popcorn chicken, this version uses real chicken breast, a flavorful marinade, and a coating of flour and cornstarch for maximum crispiness. The double-frying method ensures the crunch lasts, just like in Korean fried chicken.
Whether you’re serving them with ketchup, a creamy Roquefort sauce, or even a classic Caesar salad on the side, these fried chicken bites are guaranteed to disappear fast.
Why You’ll Love This Crispy Popcorn Chicken
- Restaurant quality at home – The cornstarch + flour blend makes the crust ultra crispy.
- Juicy inside, crunchy outside – The marinade keeps the chicken tender.
- Versatile – Serve with sauces like homemade ketchup, creamy Roquefort sauce, or a side of pommes parisiennes.
- Family-friendly – Kids and adults love it.
Ingredients (4 servings)
For the Chicken
- 600 g chicken breast or tenderloins
- 1 tbsp (8 g) garlic powder
- 1 tbsp (8 g) onion powder
- 2 tbsp (30 ml) milk
- 1 tsp (5 g) salt
- 1 tbsp (8 g) cornstarch (helps the marinade stick)
For the Egg Wash
- 1 large egg
- 1 tbsp (8 g) garlic powder
- 1 tbsp (8 g) onion powder
- ½ tsp (3 g) salt
For the Coating
- 100 g all-purpose flour
- 100 g cornstarch
- Freshly ground black pepper (optional)
For Frying
- 1 liter neutral frying oil (peanut, sunflower, or canola)
Step-by-Step Instructions
Step 1 – Prepare the Chicken
- Trim chicken breast of any tendons or excess fat.
- Cut into bite-sized cubes (about 2–3 cm pieces).
- Place in a bowl and add garlic powder, onion powder, salt, milk, and cornstarch.
- Mix well, cover, and refrigerate for 1 hour.
Step 2 – Make the Egg Wash
- In a separate bowl, whisk the egg with garlic powder, onion powder, and salt.
- Set aside.
Step 3 – Make the Coating
- In another bowl, combine flour and cornstarch.
- Season with a pinch of pepper if desired.
Step 4 – Bread the Chicken
- Remove chicken from the fridge.
- Dip each piece in the egg wash, then dredge in the flour–cornstarch mix.
- Shake off excess flour.
- For an extra crunchy coating, repeat the process (egg → flour again).
Step 5 – Fry the Popcorn Chicken
- Heat oil in a deep pot to 180 °C (355 °F).
- Fry chicken in small batches for about 3–4 minutes, turning halfway.
- Remove and let rest while the oil returns to temperature.
- Increase oil slightly to 190 °C (375 °F) and fry the chicken a second time for 1–2 minutes.
- Drain on paper towels.
Step 6 – Serve
Enjoy hot with your favorite dipping sauce and sides.
Sauce Ideas to Serve With Popcorn Chicken
This crispy chicken works with almost any sauce. Here are a few you can make at home:
- Homemade ketchup – simple and classic.
- Creamy Roquefort sauce – for cheese lovers.
- Homemade garlic butter – melted and brushed over hot chicken.
- Sweet and sour sauce – a tangy option similar to takeout.
Tips & Tricks
- Use cornstarch in the marinade – It helps the egg wash stick and creates a light crust.
- Don’t overcrowd the pot – Frying too much at once lowers the oil temperature, leading to soggy coating.
- Double-frying is key – The first fry cooks the chicken, the second locks in the crunch.
- Keep oil clean – Skim out flour bits between batches to avoid burnt taste.
- Cut evenly – Uniform chicken cubes ensure even cooking.
Substitutions
- Chicken – Swap breast for boneless thighs for more juiciness.
- Seasonings – Replace garlic and onion powder with smoked paprika or cayenne for a spicier version.
- Gluten-free – Use only cornstarch (200 g) for coating instead of flour.
- Dairy-free – Replace milk in the marinade with water or unsweetened soy milk.
FAQ
Q: Can I bake this instead of frying?
Yes, but the result won’t be as crispy. Place coated chicken on a parchment-lined tray, spray with oil, and bake at 220 °C (425 °F) for 20–25 minutes, flipping once.
Q: Can I air-fry popcorn chicken?
Yes! Spray the pieces with oil and cook at 200 °C (390 °F) for 12–15 minutes, shaking halfway through.
Q: How do I store leftovers?
Cool completely, refrigerate in an airtight container, and reheat in an oven or air fryer for 8–10 minutes. Avoid microwaving — it makes the coating soggy.
Q: Can I freeze popcorn chicken?
Absolutely. After the first fry, freeze the chicken on a tray, then transfer to freezer bags. Re-fry straight from frozen at 190 °C (375 °F) for 4–5 minutes.
Serving Ideas
Serve your crispy popcorn chicken with:
Perfect for a casual dinner or party platter.
Crispy Popcorn Chicken Recipe – Easy Homemade Fried Chicken Bites
Ingredients
For the Chicken
- 600 g chicken breast or tenderloins
- 1 tbsp 8 g garlic powder
- 1 tbsp 8 g onion powder
- 2 tbsp 30 ml milk
- 1 tsp 5 g salt
- 1 tbsp 8 g cornstarch (helps the marinade stick)
For the Egg Wash
- 1 large egg
- 1 tbsp 8 g garlic powder
- 1 tbsp 8 g onion powder
- ½ tsp 3 g salt
For the Coating
- 100 g all-purpose flour
- 100 g cornstarch
- Freshly ground black pepper optional
For Frying
- 1 liter neutral frying oil peanut, sunflower, or canola
Instructions
- Marinate – Mix chicken cubes with garlic powder, onion powder, milk, cornstarch, and salt. Refrigerate for 1 hour.
- Prepare egg wash – Whisk egg with garlic powder, onion powder, and salt.
- Prepare coating – Combine flour and cornstarch in a bowl.
- Bread chicken – Dip marinated chicken in egg wash, then dredge in flour mixture. Shake off excess. For extra crunch, repeat once more.
- First fry – Heat oil to 180 °C (355 °F). Fry chicken in small batches for 3–4 minutes until golden. Remove and let rest.
- Second fry – Raise oil to 190 °C (375 °F). Fry again for 1–2 minutes until extra crispy.
- Serve – Drain on paper towels and serve hot.
Video
Notes
Substitutions
- Chicken – Swap breast for boneless thighs for more juiciness.
- Seasonings – Replace garlic and onion powder with smoked paprika or cayenne for a spicier version.
- Gluten-free – Use only cornstarch (200 g) for coating instead of flour.
- Dairy-free – Replace milk in the marinade with water or unsweetened soy milk.
