Name: Sriracha Popcorn Chicken Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb Chicken Breast, cut into bite-sized pieces; 1 cup All-purpose Flour; ¼ cup Cornstarch; 1 tsp Garlic Powder; ½ tsp White Pepper; 1½ tsp Salt; 1 tsp Chicken Stock Powder; 2 tbsp Water; Cooking Oil, for frying; ¼ cup Sriracha Paste; ½ cup Ketchup; 1 tbsp Sesame Oil; Sesame Seeds, for garnish

Jump to Recipe· 3.9 from 6 reviews

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If you love crispy, spicy bites that pack a flavorful punch, you are in for a real treat with this Sriracha Popcorn Chicken Recipe. This snack-sized dish brings together tender, juicy chicken pieces coated in a perfectly seasoned, crunchy crust and tossed in a bold, tangy sriracha sauce. Whether you’re craving something fun for game day or want to impress friends at your next gathering, this recipe is straightforward, satisfying, and irresistibly addictive.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick white batter that looks fluffy and creamy. The batter has a smooth, whipped texture with soft peaks and some gentle folds, showing it is light and airy. The bowl is full to the top, and the batter’s surface looks soft and slightly uneven, with small air bubbles visible in some parts. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to achieving that classic crunch and fiery kick in this Sriracha Popcorn Chicken Recipe. Each component plays a crucial role—flour and cornstarch provide crispiness, spices add depth, and the sriracha sauce delivers that signature heat and zest.

Chicken Breast (1 lb): Choose fresh, boneless chicken breast for tender, bite-sized pieces perfect for frying.
All-purpose Flour (1 cup): A basic coating that ensures the chicken crisps to golden perfection.
Cornstarch (¼ cup): Adds an essential extra crunch and lightness to the coating.
Garlic Powder (1 tsp): Infuses the crust with a savory aroma and subtle depth.
White Pepper (½ tsp): Offers a gentle, sophisticated heat that complements the chili tones.
Salt (1½ tsp): Enhances all the flavors perfectly without overpowering.
Chicken Stock Powder (1 tsp): Adds an umami boost to the coating mix for richer flavor.
Water (2 tbsp): Helps bind a small portion of the dry mix with the chicken for better adhesion.
Sriracha Paste (¼ cup): The star of the sauce, delivering bold, spicy-sweet heat.
Ketchup (½ cup): Adds tanginess and a slight sweetness that balances the spicy sriracha.
Sesame Oil (1 tbsp): Provides a nutty aroma and silky texture to the sauce.
Sesame Seeds (for garnish): Offers a subtle crunch and visual appeal on top of the saucy chicken.
Cooking Oil (for frying): Use a neutral oil with a high smoke point to achieve a crisp, golden finish.

How to Make Sriracha Popcorn Chicken Recipe

Step 1: Prep the Chicken

Start by cutting the chicken breast into bite-sized pieces that are easy to eat and crisp up nicely. Having uniformly sized pieces will help them cook evenly and create that perfect popcorn chicken texture you’re craving.

Step 2: Mix the Dry Ingredients

In a bowl, combine the all-purpose flour, cornstarch, garlic powder, white pepper, salt, and chicken stock powder. This flavorful mix is the secret to the crunchy, savory coating that makes this Sriracha Popcorn Chicken Recipe so special.

Step 3: Marinate the Chicken Bits

Take ¼ cup of the dry mix and combine it with 2 tablespoons of water. Toss the chicken pieces in this mixture so they’re lightly coated and ready for the final dredge. This step helps the coating stick better during frying.

Step 4: Coat the Chicken

One by one, dredge each chicken piece in the remaining dry mix, making sure each bite is evenly coated. Work in batches so you get an even, crispy crust on every piece without clumping.

Step 5: Fry to Golden Perfection

Heat cooking oil in a frying pan over medium heat. Fry the chicken pieces in batches, being careful not to overcrowd the pan. Cook until each piece turns golden brown and crispy, then transfer them onto a cooling rack to drain excess oil and keep the crunch intact.

Step 6: Make the Sriracha Sauce

While the chicken fries, mix together the sriracha paste, ketchup, and sesame oil in a small bowl. This sauce strikes the perfect balance between spicy, tangy, and slightly sweet—the ultimate partner for your popcorn chicken.

Step 7: Toss and Garnish

Once all the chicken is fried, toss it in your freshly made sriracha sauce. Sprinkle generously with sesame seeds for that classic finishing touch, adding both a bit of crunch and visual flair.

How to Serve Sriracha Popcorn Chicken Recipe

A round white plate sits on a white marbled surface, filled with a single thick layer of small, bite-sized chicken pieces coated with glossy orange-red sauce. The chicken pieces are sprinkled with white sesame seeds, adding texture and contrast to the shiny sauce. The plate is centered in the image with some fried chicken pieces peeking in from the top right corner on a white parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an elevated experience, add a sprinkle of chopped fresh green onions or a handful of chopped cilantro on top. These bright herbs provide a fresh contrast to the spicy, rich sauce, bringing another flavor layer that keeps each bite interesting.

Side Dishes

This Sriracha Popcorn Chicken Recipe pairs wonderfully with cool, creamy sides. Think crisp coleslaw tossed in a light vinaigrette or a simple cucumber salad to cool the palate. For a heartier meal, steamed jasmine rice or garlic butter noodles work beautifully to round out the meal.

Creative Ways to Present

Want to wow your guests? Serve your popcorn chicken in mini taco shells or lettuce cups with a drizzle of extra sriracha sauce and a dollop of cooling mayo or ranch. You could also skewer the bites for fun finger-food at parties, making grabbing and dipping easier and more playful.

Make Ahead and Storage

Storing Leftovers

After your feast, store any leftover popcorn chicken in an airtight container in the refrigerator. It’s best enjoyed within 2 days to maintain its crispy texture and vibrant flavors.

Freezing

If you want to make this Sriracha Popcorn Chicken Recipe a meal prep staple, freeze the cooked chicken before tossing in sauce. Flash freeze pieces on a tray, then transfer to a sealed freezer bag. They’ll keep well for up to a month and thaw quickly when needed.

Reheating

To reheat, skip the microwave to avoid soggy chicken. Instead, warm them in a hot oven or toaster oven on a wire rack so the air circulates and crispiness returns. After reheating, toss lightly again in the sriracha sauce if needed to revive that delicious coating.

FAQs

Can I use dark meat chicken instead of breast?

Absolutely! Dark meat like thigh lends a juicier bite but may need slightly longer cooking time. It will still work great with this recipe and add richer flavor.

Is there a substitute for cornstarch?

You can use potato starch or tapioca starch as alternatives for achieving the crispy coating. Regular flour alone won’t provide the same crunch.

How spicy is the Sriracha Popcorn Chicken Recipe?

The heat level is moderate, thanks to the sriracha paste which balances spice with sweetness. You can adjust the amount of sriracha in the sauce to suit your preference.

Can I bake this popcorn chicken instead of frying?

You can! Spray the coated chicken with oil and bake at 400°F (200°C) on a wire rack until crispy. The texture will be slightly different but still delicious and lighter.

What dipping sauces go well with this dish?

Besides the sriracha sauce, cool ranch, honey mustard, or a simple mayo mixed with lime juice are fantastic dipping options that complement the spicy popcorn chicken beautifully.

Final Thoughts

This Sriracha Popcorn Chicken Recipe is more than just another snack; it’s your new go-to for effortless, crowd-pleasing flavor that will leave you reaching for more. The combination of crunchy, tender chicken and that vibrant sriracha sauce creates a harmony of textures and tastes that’s simply unforgettable. Give it a try—you’ll be amazed at how quickly it disappears once it’s on the table!

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