You catch the smell through the steam vent and suddenly you are starving. It9s that kinda sweet heat that hits you right in the nose, making you remember all those times you craved something crispy and spicy. Even before you open the lid, you feel your stomach rumble just thinking about the crispy chunks of chicken coated in hot honey glaze.
That valve hiss from the pressure cooker tells you it9s working its charm, building pressure and locking in flavors you just can9t get from the oven alone. You watch the slow release and your mouth waters, knowing each bite is gonna be just right 94juicy inside and crispy outside.
This Hot Honey Popcorn Chicken recipe is a total crowd-pleaser when you gotta whip up dinner fast. The pressure cooker9s sealing ring makes sure nothing escapes 94just all that broth depth and flavor getting pressed into those bite-sized chicken pieces. It9s a heck of a tasty shortcut, and you9re gonna love every messy, sticky bite.
Why This Recipe Works Every Single Time
- The buttermilk marinade tenderizes chicken good, making it juicy and soft inside.
- The combo of flour and cornstarch creates the perfect crispy coating every time.
- Spices like smoked paprika and garlic powder add layers of flavor that aren9t overpowering.
- Pressure cooker9s ability to build pressure helps the chicken stay moist, not dry.
- Hot honey sauce blends sweetness and heat just right, giving you that addictive taste.
- Cooking in batches keeps the chicken crisp instead of soggy, which is key.
Your Simple Ingredient Checklist
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk to marinate and soften the chicken
- 1 cup all-purpose flour for that golden crust
- ½ cup cornstarch to make the coating extra crispy
- 1 teaspoon garlic powder to add savory depth
- 1 teaspoon smoked paprika for a smoky kick
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying, gotta have enough to get a nice crisp
- ⅓ cup honey to balance the heat with sweetness
- 2 tablespoons hot sauce for that spicy punch
- 1 tablespoon apple cider vinegar adds tang
- ½ teaspoon red pepper flakes, optional, for extra heat
These ingredients are super straightforward to find and mix. The buttermilk is key for soaking your chicken pieces. The flour and cornstarch mix ups the crunch factor like no other. Your spices work quietly in the background so you get a well-rounded punch of flavor. The hot honey sauce is just a quick stove-top blend where all simple pantry items unite.
The Full Pressure Cooker Journey
First, you put your chicken pieces into a bowl and pour over the buttermilk. Give them a good mix and let 'em soak for like fifteen minutes so all that tartness gets in there.
Meanwhile, in another bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. This is your crispy coating mix, and it works real good when the chicken9s ready.
You gotta heat oil in a deep skillet or fryer to 350 degrees Fahrenheit. This part is outside the pressure cooker, but it9s what keeps the chicken crunchy.
Then dredge the marinated chicken in the flour mix, pressing a little so the coating sticks on tight.
Fry the chicken pieces in batches for 5 to 6 minutes till they turn golden brown and cooked through. Drain them on paper towels so the oil doesn9t weigh down the crunch.
For the hot honey sauce, mix honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan. Lower the heat and bring it to a simmer, stirring constantly so nothing sticks or burns.
When your chicken9s ready and drained, drizzle the hot honey sauce right over or toss the chicken in a big bowl to coat everything evenly.
Serve immediately while it9s still super crispy and sticky with that delicious sauce.
Quick Tricks That Save Your Time
- Marinate chicken up to a day ahead to save prep time for dinner night. It9s gonna soak in flavors better this way.
- Use pre-mixed seasoned flour if you9re in a hurry, but add a pinch of smoked paprika yourself to keep the smoky taste.
- Make that hot honey sauce while your chicken fries. It9s quick to simmer and keeps you from waiting around.
The Flavor Experience Waiting for You
First bite hits your tongue with a sweet and spicy punch. The honey melts slow and sticky, mingling with the heat from the hot sauce and a slight tang from apple cider vinegar that keeps your taste buds interested.
The chicken coating is crunchy but not tough, with smoky and garlicky notes wrapping around each piece. You remember every little seasoning underneath that crispy crust.
This dish makes you appreciate the balance of heat, sweet, and savory flavors dancing together. It9s comfort food, but with a bit of excitement that keeps you coming back for more.
Making It Last All Week Long
If you got leftovers, cool the popcorn chicken to room temp before putting it in an airtight container or a Ziplock bag. Keeps well in the fridge for up to 4 days.
When you want it again, reheat in a toaster oven or air fryer if you got one around. This keeps the coating crisp and the inside juicy. Microwave can get soggy but works in a pinch.
For longer storage, freeze the cooked chicken pieces laid out on a baking sheet first, then transfer to a container once solid. You can microwave or bake straight from frozen but expect it to need a few extra minutes.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Heck yes, chicken thighs work well too and tend to be more juicy. Just cut 9em into the same size pieces.
- Do I have to fry the chicken? Yes for the crispy texture, but you can bake if needed. Pressure cooker alone won9t crisp the coating.
- What if I want it less spicy? Skip the hot sauce or reduce the red pepper flakes. The honey helps balance any heat too.
- Can I double the recipe? Sure can but cook the chicken in batches to keep the flavor and crispness perfect.
- How do I know when the chicken9s done? The pieces should be golden and cooked through, around 5 6 mins frying. Internal temp should reach 165 0F.
- Can I marinate longer than 15 minutes? You sure can! Up to 24 hours in the fridge works great for fuller flavor and tender chicken.
Hot Honey Popcorn Chicken Pressure Cooker Recipe
Equipment
- 1 Mixing bowl for marinating chicken
Ingredients
Main ingredients
- 1 lb Chicken breasts boneless, skinless, cut into bite-sized pieces
- 1 cup Buttermilk to marinate
- 1 cup All-purpose flour for coating
- 0.5 cup Cornstarch for crispiness
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- Oil for frying
- ⅓ cup Honey
- 2 tablespoons Hot sauce
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Red pepper flakes optional
Instructions
Instructions
- Place chicken pieces in a bowl and pour in buttermilk. Mix well and let marinate for 15 minutes.
- In another bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt, and pepper.
- Heat oil in a deep skillet or fryer to 350°F.
- Dredge marinated chicken in the flour mix, pressing to coat well.
- Fry chicken in batches for 5–6 minutes until golden brown and cooked through. Drain on paper towels.
- In a saucepan, combine honey, hot sauce, apple cider vinegar, and red pepper flakes. Simmer on low, stirring constantly.
- Drizzle sauce over fried chicken or toss to coat evenly. Serve immediately.
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