Popcorn Shrimp with Hot Honey Drizzle

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Recipe Intro From faretheewellbychefjill

This popcorn chicken with hot honey drizzle is the perfect sweet and spicy appetizer for football Sunday or family game night! Lee Kum Kee’s Sriracha Chili Sauce gives the popcorn chicken the perfect spicy, garlicky kick.

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  • Recipe Card
Prep time 20mins (2 hours marination time)
Cook time 15mins
Serves or Makes: 2 servings

Recipe Card

ingredients

For the Marinade

  • 1 cup milk
  • 1 tablespoon white vinegar (or lemon juice)
  • 2 tablespoons Lee Kum Kee Sriracha Chili Sauce, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
  • Oil, for frying

ingredients

For the Dredging Mixture

  • 2 cups cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt

ingredients

For the Hot Honey Drizzle

  • 1/2 cup honey
  • 2-3 tablespoons Lee Kum Kee Sriracha Chili Sauce, adjusted to taste

Method

Method

  • Step 1

    In a large bowl whisk together milk, white vinegar, Lee Kum Kee Sriracha Chili Sauce, salt and pepper, until combined. Add chicken pieces and toss to coat. Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

  • Step 2

    While chicken is marinating, whisk together dredging mixture in a large shallow dish and set aside.

  • Step 3

    To make the hot honey drizzle, whisk together honey and Lee Kum Kee Sriracha Chili Sauce in a medium bowl and set aside.

  • Step 4

    Heat oil in a deep fryer or a large heavy bottom pot to 350°F.

  • Step 5

    While oil is heating, transfer marinated chicken pieces from the marinade to the dredging mixture. Discard the marinade.

  • Step 6

    Using wet hands massage the dredging mixture into the chicken pieces, being sure to evenly coat. Using wet hands will help the mixture to form “beads” on the chicken pieces, which will become extra crispy bits once fried.

  • Step 7

    Spread the dredged chicken on a baking sheet.

  • Step 8

    Once the oil reaches 350°F, fry the chicken in batches for 3-4 minutes until golden brown. Don’t overcrowd the chicken when frying and be sure to bring the oil back up to 350°F in between batches, to ensure crispiness.

  • Step 9

    Once cooked, transfer popcorn chicken to a baking sheet lined with a wire rack or paper towel, to drain the oil.

  • Step 10

    Drizzle popcorn chicken with hot honey drizzle or serve the sauce on the side for dipping.