Name: Buldak Popcorn Chicken
Ingredients: 400 g (about 14 oz) chicken thighs or breast, cut into bite-size pieces; 1 cup (240 ml) milk; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 1 cup (125 g) all-purpose flour; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; Neutral oil for deep frying (sunflower or canola); 4 tbsp Buldak Carbonara hot sauce (or a similar spicy chili sauce), more if you like it hotter; 3 tbsp honey (don’t be shy); 1 tsp black sesame seeds; 1 tsp white sesame seeds; Steamed rice

Buldak Popcorn Chicken

By Giorgio Minnella Published Feb 17, 2026 Updated Oct 19, 2026

Bite-size chicken marinated in milk and spices, dredged in seasoned flour, deep fried until golden and tossed in a sticky Buldak honey glaze with sesame.

Deep-fried. Marinate at least 30 min, then fry at 340–355°F (170–180°C) for 5–6 min.

Deep-fried

Marinate at least 30 min

Instructions

Marinate

Mix the milk with the smoked paprika, garlic powder, salt and black pepper. Add the chicken and marinate for at least 30 min, overnight in the fridge if you can.
Coat

Mix the flour with the same spices. Lift the chicken out of the milk, let it drip off, then press every piece into the seasoned flour until fully coated.
Like in the video: one coat of seasoned flour, no egg and no panko.
Fry

Heat the oil to 340–355°F / 170–180°C.
Fry the chicken in batches for 5–6 min until golden brown. Don’t overcrowd the pot.
Take the pieces out when ready and let them drain on a rack or paper towels.
Internal temp: the biggest piece should read 165°F / 74°C.
Glaze

Put the hot chicken in a large bowl. Add the Buldak sauce and the honey, sprinkle in the sesame seeds and mix until every piece is coated.
Want it thicker and stickier? Simmer the sauce and honey in a small pan for 1 to 2 minutes first, then toss the chicken in it.
Serve

Spoon rice into a bowl, pile the glazed chicken on top and eat it right away while it’s still crunchy.

Buldak Popcorn Chicken