Popcorn Chicken with Sweet Chili Sauce Recipe

If you’re craving a fun, crispy, and flavor-packed snack, this Popcorn Chicken with Sweet Chili Sauce Recipe will become your new obsession. Imagine bite-sized chicken pieces enveloped in a perfectly crunchy coating, fried to golden perfection, then tossed in a sticky, tangy-sweet chili sauce that’s simply irresistible. This dish is a crowd-pleaser, incredibly addicting, and perfect for sharing with friends or family at any gathering.

Ingredients You’ll Need

The beauty of this Popcorn Chicken with Sweet Chili Sauce Recipe lies in the simplicity of its ingredients, each playing a vital role in delivering the perfect crunch, juiciness, and flavor balance. From the tender chicken to the carefully blended spices and the sweet heat of the chili sauce, every component is essential.

• Crisco® All-Vegetable Shortening: This oil ensures a super crispy fry with a neutral flavor that doesn’t overpower the chicken.
• 2 lbs. chicken tenderloins: Tender, juicy, and perfectly sized for bite-sized popcorn chicken pieces.
• 4 cups all-purpose flour: Creates the base for the crispy coating that locks in moisture.
• 1 tablespoon Clabber Girl® Baking Powder: Adds lightness and extra crunch to the coating.
• 1 tablespoon salt: Enhances flavor throughout the dish.
• 4 teaspoons Spice Islands® Black Pepper: Adds warmth and a slight kick to the crust.
• 4 eggs: Acts as the binder for the flour to coat the chicken evenly.
• 2 cups buttermilk: Tenderizes the chicken and adds a subtle tanginess that complements the sweet chili sauce.
• 1 batch Sweet Chili Sauce: The star dipping sauce that transforms crispy chicken into a flavor fiesta.

How to Make Popcorn Chicken with Sweet Chili Sauce Recipe

Step 1: Prepare the Chicken

Start by cutting the chicken tenderloins into bite-sized pieces, roughly ½ to 1 ounce each. This size is perfect for easy frying and snacking.

Step 2: Make the Dry Coating

In a shallow dish, mix the flour, baking powder, salt, and black pepper thoroughly. This seasoned flour will be your crispy crust builder, so make sure all the ingredients are well combined.

Step 3: Mix the Wet Ingredients

Whisk the eggs and buttermilk together in a separate bowl. This mixture ensures the coating sticks perfectly and gives the chicken a tender bite.

Step 4: First Flour Coat

Dredge the chicken pieces in the flour mixture, tossing them to get a light, even coat. This first layer starts the crispy outer texture we’re after.

Step 5: Dip in Egg Mixture

Next, immerse the floured chicken into the egg and buttermilk mixture. Make sure each piece is fully coated, then gently shake off any excess.

Step 6: Second Flour Coat

Return the chicken to the flour mixture for a second coat. This step builds the crunchiness that makes popcorn chicken so addictive.

Step 7: Final Wet and Dry Coating

Dip the chicken back into the egg mixture one more time, shake off excess, and finish with a final flour coating. This triple-dipping technique creates an irresistible, ultra-crispy shell.

Step 8: Prepare for Frying

Place the coated chicken pieces on a platter or baking sheet, ready to be fried in batches.

Step 9: Heat the Shortening

Fill a deep fryer or a heavy-bottomed skillet with Crisco® All-Vegetable Shortening, heating it to 375°. Proper oil temperature is crucial for achieving that golden crunch without greasy chicken.

Step 10: Fry the Chicken

Fry the chicken pieces in batches, making sure not to overcrowd the fryer. Each batch should take about 5 to 6 minutes, or until the chicken hits 165° internally, juicy and cooked through.

Step 11: Drain Excess Oil

Remove the chicken and drain on paper towels lined baking sheets to soak up any extra oil, keeping them crisp.

Step 12: Keep Warm Between Batches

If you’re frying multiple batches, keep the cooked chicken warm on a baking rack over a sheet in a 200°F oven—it’s a lifesaver for timing your serving perfectly.

Step 13: Heat the Sweet Chili Sauce

Microwave the Sweet Chili Sauce for 1 minute, stir, then heat in 30-second bursts until nicely warmed through. The warm sauce clings better to the fried chicken.

Step 14: Toss Chicken in Sauce

Transfer the hot chicken to a large bowl, pour the warmed Sweet Chili Sauce over, and toss gently but thoroughly so every piece is delightfully coated.

How to Serve Popcorn Chicken with Sweet Chili Sauce Recipe

Garnishes

Enhance your popcorn chicken by sprinkling fresh chopped green onions or cilantro on top. These fresh herbs add a pop of color and a lift to the flavors, making the dish look as good as it tastes.

Side Dishes

Pair this dish with simple sides like a crunchy slaw, steamed jasmine rice, or crispy fries. These sides complement the spicy-sweet chicken perfectly and round out the meal for satisfying bites every time.

Creative Ways to Present

For a party, serve your popcorn chicken in mini paper cones or on bamboo skewers for easy grab-and-go munching. You can also make a dipping station with extra Sweet Chili Sauce and other sauces so guests can customize their flavors.

Make Ahead and Storage

Storing Leftovers

Popcorn chicken is best enjoyed fresh, but if you have leftovers, place them in an airtight container and refrigerate. They will stay tasty for up to 3 days, though the crispiness will soften slightly.

Freezing

To freeze, arrange the cooked popcorn chicken on a baking sheet in a single layer and freeze until firm. Then transfer to a freezer-safe bag or container. This method prevents clumping and preserves texture. They freeze well for up to 2 months.

Reheating

Reheat leftovers in an oven or air fryer at 350°F for about 10 minutes to revive the crispiness and warm the chicken through. Avoid microwaving to prevent sogginess, unless you’re in a hurry.

FAQs

Can I use chicken breasts instead of tenderloins?

Absolutely! Chicken breasts work just as well, but be sure to cut them into smaller, evenly sized pieces to ensure even cooking and maintain tenderness.

Is there a healthier way to cook this popcorn chicken?

If you’d like a lighter version, you can bake the chicken coated in the same batter at 400°F for about 20-25 minutes or air fry them. The texture won’t be quite as crispy as frying but still delicious!

What makes the coating so crunchy in this recipe?

The secret is the triple-dip breading process combined with baking powder in the flour, which creates tiny air pockets and gives that unbeatable crunch you expect from great popcorn chicken.

Can I make the sweet chili sauce from scratch?

Yes! Homemade sweet chili sauce typically combines ingredients like sugar, vinegar, garlic, chili flakes, and cornstarch for thickening. It’s easy to customize the heat and sweetness to your liking.

How do I ensure the chicken stays juicy inside?

Using chicken tenderloins and soaking them briefly in buttermilk helps tenderize the meat. Also, frying at the right oil temperature seals in the juices while creating a crisp outer layer.

Final Thoughts

This Popcorn Chicken with Sweet Chili Sauce Recipe is a guaranteed hit, bursting with texture and flavor in every bite. It’s fun to make, fun to eat, and perfect for any occasion where you want to wow your friends or treat yourself to something special. Give this a try—you might find yourself making it over and over again!

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