Popcorn Chicken
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These tender bites of popcorn chicken are coated in smoky chipotle flavor, then crusted in panko crumbs before being fried to crispy perfection. Serve them with a simple honey mayo sauce on the side for dipping, and everyone from your kids to your party guests will love these!
This popcorn chicken is everything I want homemade popcorn chicken to be: crispy on the outside, juicy on the inside, and packed with flavor. The bite-sized pieces are perfect for dipping, snacking, or serving as a fun dinner that both kids and adults love.
What sets this version apart is the seasoning. Chipotle peppers in adobo add a subtle smoky heat, while soy sauce brings a savory depth that makes every bite more flavorful. The combination of flour and panko creates a crisp, crunchy coating that rivals anything you’d get from a takeout counter.
I always use chicken thighs for this recipe because they stay tender and juicy while frying. Paired with your favorite dipping sauce, this homemade popcorn chicken is the kind of recipe that disappears almost as quickly as it’s made.
Dips for popcorn chicken
They’re good on their own, but popcorn chicken shines with the perfect dipping sauce. The recipe card below shows you how to make a honey mayo sauce. Here are some other faves to choose from:
Tips for the best popcorn chicken
It would be a sad day if you went to make one of the happiest foods ever and they didn’t turn out the way you wanted. Let’s make sure that doesn’t happen! Here are some top tips to make the best popcorn chicken out there:
- Use a neutral-flavored oil: The flavor of the oil will transfer to whatever you are deep-frying. We suggest grape seed oil.
- Make sure to use clean looking oil: You can save the oil by letting it cool then straining it, but once it looks dark, it’s time to discard it.
- Keep the oil at a constant temperature: Keep a close eye on the thermometer and adjust the heat accordingly. For this popcorn chicken recipe, you want the oil to be at 350 degrees Fahrenheit. It’s better to have the oil a few degrees hotter before you put in the chicken as it will cool a little once the chicken goes in.
- Never crowd the pan: Adding too many pieces of chicken at once will lower the oil temperature, and the food will absorb more of the oil and end up tasting greasy.
- Scoop out any bits in the oil: Between batches, use a mesh scoop to remove any bits in the oil. These little bits will burn, darken the oil quicker and alter the flavor of your oil.
Deep frying safety tips
If you have a deep fryer and would like to use that to make your popcorn chicken, by all means that’s a great way to do it. An air fryer is also a great choice. You can also do it “the old fashioned way” with a pan and some oil.
Here are a couple safety tips when handling hot oil and fried food:
- Never leave a pot of oil unattended: The oil will start to burn at 400 degrees Fahrenheit and will catch fire at 500 degrees Fahrenheit. You want your oil to be at 350 degrees Fahrenheit for this popcorn chicken recipe.
- Make sure whatever you put into the oil is dry: Any drop of water will cause the oil to splatter. Hot oil splattering is no fun. This goes for whether you’re using a deep fryer or frying pan.
- Make sure the pot you are using has high sides: When you add the chicken, the oil will bubble up, and you definitely don’t want it to boil over.
- Clear the area around your stove: Before you begin deep-frying clear the area of anything combustible and make sure there’s no little ones around.
How long does it take to air-fry popcorn chicken? If you’re using this recipe to make popcorn chicken in an air fryer, set the air fryer to 400 degrees Fahrenheit and cook for 10 minutes, shaking the basket halfway through.
Popcorn Chicken Recipe
Ingredients
- Cooking oil (for frying)
- 2 large eggs
- 2 tablespoons chipotle peppers in adobo sauce (pureed)
- 1 tablespoon soy sauce
- 1 tablespoon water
- ½ cup flour
- 2 cups panko
- 1 lb chicken thighs (cut into bite-sized pieces)
The Dip
- ¼ cup mayonnaise
- 2 tablespoons liquid honey
Instructions
- Attach an oil/candy thermometer to the side of a medium-sized pot. Pour in 2 inches of oil and heat it to 300 degrees Fahrenheit over medium-high heat. Once the temperature reaches 300 degrees, turn the element down to medium and continue to heat the oil until it reaches 350 degrees Fahrenheit.Cooking oil
- While the oil is heating, prep the breading – make sure to keep a close eye on the temperature of the oil. Set up 3 bowls. In one bowl whisk the eggs, pureed chipotle peppers, soy sauce, and water. Put the flour in the second bowl and the panko in the third.2 large eggs, 2 tablespoons chipotle peppers in adobo sauce, 1 tablespoon soy sauce, 1 tablespoon water, ½ cup flour, 2 cups panko
- Working with 3-4 pieces at a time, dredge the chicken pieces first in flour, second in the egg, and third in panko. Keeping one hand for the egg and the other for the flour and panko makes this process far less messy. Once the chicken pieces are coated, place them on a baking tray.1 lb chicken thighs
- Once the oil reaches 350 degrees Fahrenheit, carefully drop in 7-8 pieces and let them cook for 4-5 minutes, or until they are golden brown. Test the thickest one when you remove it for doneness by cutting it in half. No pink means it's cooked through. Place the cooked chicken bites onto a clean baking sheet lined with paper towels while you cook the rest. Make sure the oil returns to 350 degrees Fahrenheit between batches.
- To make the sauce, mix the mayonnaise and honey in a small bowl.¼ cup mayonnaise, 2 tablespoons liquid honey
- To serve, either drizzle a little of the sauce over the top of the chipotle popcorn chicken or serve it on the side for people to dip.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our appetizer recipes!
I love the Honey May sauce! I wonder what else I could put it on…. I would dip fries in that! The panko on the chicken bites is a great idea! Thanks for sharing on yumgoggle.com
Fries for sure! I like it on coconut prawns too. 🙂