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Popcorn Chicken with Bang Bang Sauce


  • 2 lb Chicken thighs Chicken breast will also work


  • 2 C Milk
  • Juice from one lemon
  • 3 Tablespoons Soy sauce


  • 2 C All purpose flour
  • 1 C Potato starch Cornstarch will also work
  • 2 tsp Baking powder
  • 2 Tbsp Garlic powder
  • 2 Tbsp Onion powder
  • 1 tsp Cayenne powder
  • 3 Tbsp Sweet paprika
  • 3 Tbsp Salt
  • 1 Tbsp Black pepper

Bang Bang Sauce

  • 1/2 C Sweet thai chili sauce
  • 1/2 C Mayonnaise
  • 1 Tbsp Sriracha
  • 1 Tbsp Gochujang (optional)
  • Salt to taste


Popcorn Chicken

  • Combine all ingredients for marinade in a large bowl
  • Cut chicken into 1" to 3/4" pieces, place in marinade. Chill in fridge for 30 minutes up to 4 hours
  • Combine all breading ingredients in a wide, flat dish, such as a baking sheet or wide bowl, Whisk to combine.
  • Drip about 1/3 cup of marinade into breading mixture to make small clumps throughout breading. toss each piece of chicken in the breading mixture to coat. Set on a cooling rack. Once all pieces are coated, place cooling rack with chicken in refrigerator for 15-30 minutes.
  • Preheat oil to 350 degrees. Monitor temperature with candy/ oil thermometer or instant read thermometer every few minutes.
  • Once oil is to temp and chicken has rested, place individual pieces of chicken into the oil until they are a golden brown color. They should be cooked through once they are golden brown, but it is highly recommended to check larger pieces with an instant read thermometer to be sure they have reached proper temperature of 165 degrees. Once cooked, place on another cooling rack or a baking sheet lined with paper towels.
  • Enjoy immediately.

Bang Bang sauce

  • Combine all ingredients into a medium bowl
  • Mix to combine