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Popcorn Chicken

Course Appetizer, Snack
Cuisine American
Keyword pop chicken, popcorn chicken
Prep Time 10 minutes
Cook Time 45 minutes
Servings 5 people


  • 1 lb Chicken Breast
  • 1 cup All-purpose Flour
  • ¼ cup Cornstarch
  • 1 tsp Garlic Powder
  • ½ tsp White Pepper
  • tsp Salt
  • 1 tsp Chicken Stock Powder
  • 2 tbsp Water
  • Cooking Oil


  1. Cut the chicken breast into bite-size. Set aside.

  2. In a bowl, combine all the dry ingredients.

  3. Add ¼ cup of the dry mixture and 2 tbsp water into the chicken breast. Stir to combine.

  4. Next, to start making popcorn chicken, put the chicken one by one in a dry mixture. Make sure the chicken is even spreadly coating. Do it in batches.

  5. Heat the frying pan on medium heat.

  6. Fry the popcorn chicken until golden brown. Don’t crowd the pan, fry the popcorn chicken in several batches.

  7. Store on a cooling rack.

  8. Popcorn chicken is ready to serve.

  9. Enjoy!

Recipe Notes

  • After several trials and errors for making the best crispy coating of popcorn chicken, the combination between all-purpose flour and corn starch powder is the best.
  • In coating the chicken. After you finish the first coating, I highly recommend you put the chicken one by one. I know this makes a long time, but it is worth it. This will make the chicken extra crispy. If you insert the chicken one at a time or too much it will make the batter pasty and not spread evenly.
  • There will be smudges and flour clumps after the chicken are coating. You can divide flour for the secondary coating half in advance. Or you can use another bowl, so the wet and the dry flour will not mix and ruin the coating.
  • Don’t worry about the heat temperature when you cook, the popcorn chicken is so small in size compare with fried chicken. So, it will make cooked quickly.
  • You can try other recipe variations for the coating. You can use cornflakes, potato chips in any flavor that suits your taste, and panko bread for the crispy.