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Baked Popcorn Chicken with Honey-Garlic Glaze topped with crushed red pepper flakes

Baked Popcorn Chicken with Honey-Garlic Glaze

Ditch the deep-fryer in favor of this recipe for extra-crispy Baked Popcorn Chicken dunked in a quick-fix honey-garlic glaze.
5 from 2 votes
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 6 servings

Ingredients  

For the chicken:

  • Cooking spray
  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 3/4 cups all-purpose flour
  • 3 large eggs
  • 2 1/2 cups Panko breadcrumbs

For the sauce:

  • 1 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/3 cup honey
  • 2 Tablespoons apple cider vinegar
  • 1/3 cup chicken broth
  • 2 teaspoons cornstarch

Instructions 

Make the chicken:

  • Preheat the oven to 450°F. Line a baking sheet with foil and grease it generously with cooking spray.
  • Trim any fat from the chicken thighs and cut them into 1/2-inch pieces.
  • Add the flour and salt to a sealable plastic bag. Add the chicken to the bag, press out any air then seal the bag shut. Shake the bag until the chicken pieces are coated on all sides.
  • In a shallow dish, whisk together the eggs.
  • Add the breadcrumbs to a second shallow dish.
  • Remove each piece of chicken from the bag and shake off any excess flour. Dip the chicken in the eggs, shake off any excess, then dip it in the breadcrumbs, pressing to coat the chicken on all sides. Repeat the coating process with all of the chicken pieces, arranging them in a single layer on the prepared baking sheet.
  • Spray the chicken pieces with cooking spray then bake them for 8 minutes. Flip each chicken piece once then continue baking until cooked through and crispy, an additional 5 to 10 minutes. While the chicken is baking, make the sauce.

Make the sauce:

  • Add the olive oil to a small saucepan set over medium-low heat.
  • Add the minced garlic and cook, stirring frequently, until golden brown and fragrant, about 2 minutes. Add the crushed red pepper flakes (optional) and cook and additional 30 seconds.
  • Add the honey and apple cider vinegar, whisking to combine. 
  • In a small bowl, whisk together the chicken broth and cornstarch.
  • Increase the heat to medium-high and whisk in the brother mixture. Bring the mixture to a boil until it thickens slightly, about 3 minutes. Transfer it to a serving bowl.
  • Remove the popcorn chicken from the oven and serve it with the sauce for dipping.

Kelly's Note:

  • If you prefer to toss the popcorn chicken with the sauce, rather than use the sauce as a dip, you can double the sauce recipe but use only 1 tablespoon cornstarch.
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