Popcorn Chicken Teriyaki Style
Popcorn Chicken Teriyaki Style
Ingredients
For the Popcorn Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for frying
For the Teriyaki Sauce
- 1/2 cup soy sauce, low sodium
- 1/4 cup mirin
- 2 tablespoons sake, or dry sherry
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Place the cut chicken pieces in a medium bowl. Pour buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Whisk together the cornstarch and water in a small bowl to create a slurry. Set aside.
⏱️ 5 min
- 3
Bring the teriyaki sauce mixture to a simmer over medium heat, stirring occasionally. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes). Remove from heat and set aside.
⏱️ 5 min
- 4
In a large shallow dish or bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
⏱️ 3 min
- 5
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece of chicken thoroughly in the flour mixture, pressing to ensure it's fully coated. Place the coated chicken on a wire rack set over a baking sheet.
⏱️ 7 min
- 6
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Working in batches, carefully add the coated chicken to the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 10 min•🌡️ 350
- 8
Using a slotted spoon, remove the cooked popcorn chicken from the oil and place it on a clean wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 5 min
- 9
In a large bowl, combine the fried popcorn chicken with the prepared teriyaki sauce. Toss gently until all the chicken pieces are evenly coated.
⏱️ 2 min
- 10
Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired. This dish pairs well with steamed rice and a side of vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Popcorn Chicken Teriyaki Style
For the Popcorn Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for frying
For the Teriyaki Sauce
- 1/2 cup soy sauce, low sodium
- 1/4 cup mirin
- 2 tablespoons sake, or dry sherry
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Place the cut chicken pieces in a medium bowl. Pour buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Whisk together the cornstarch and water in a small bowl to create a slurry. Set aside.
⏱️ 5 min - 3
Bring the teriyaki sauce mixture to a simmer over medium heat, stirring occasionally. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes). Remove from heat and set aside.
⏱️ 5 min - 4
In a large shallow dish or bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
⏱️ 3 min - 5
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece of chicken thoroughly in the flour mixture, pressing to ensure it's fully coated. Place the coated chicken on a wire rack set over a baking sheet.
⏱️ 7 min - 6
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Working in batches, carefully add the coated chicken to the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 10 min•🌡️ 350 - 8
Using a slotted spoon, remove the cooked popcorn chicken from the oil and place it on a clean wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 5 min - 9
In a large bowl, combine the fried popcorn chicken with the prepared teriyaki sauce. Toss gently until all the chicken pieces are evenly coated.
⏱️ 2 min - 10
Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired. This dish pairs well with steamed rice and a side of vegetables.
⏱️ 1 min