Popcorn Chicken Teriyaki Style
Popcorn Chicken Teriyaki Style
Ingredients
For the Chicken
- 400 g chicken thighs
For the Marinade
- 1 cup milk
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Seasoned Flour
- 1 cup all-purpose flour, approximately
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Egg Wash
- 2 eggs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
For the Coating
- 1 1/2 cups Panko breadcrumbs, approximately
For the Sticky Teriyaki Glaze
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1/2 cup water
- 1 teaspoon cornstarch
- 1 tablespoon white sesame seeds, as needed, for garnish
Instructions
- 1
Cut the chicken thighs into bite-sized pieces, suitable for popcorn chicken.
⏱️ 5 min
- 2
In a medium bowl, combine the milk, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper for the marinade. Add the cut chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or preferably overnight, for best flavor.
⏱️ 5 min
- 3
While the chicken marinates, prepare the seasoned flour. In a shallow dish, combine about 1 cup of all-purpose flour with 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
⏱️ 5 min
- 4
In another shallow dish, whisk the 2 eggs with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon salt for the egg wash.
⏱️ 3 min
- 5
Place the Panko breadcrumbs in a third shallow dish.
⏱️ 1 min
- 6
Preheat your air fryer to 180-190°C (350-375°F).
⏱️ 5 min•🌡️ 185
- 7
Remove the chicken from the marinade, allowing any excess liquid to drip off. Dredge each chicken piece first in the seasoned flour, shaking off any excess. Then dip it into the egg wash, ensuring it's fully coated. Finally, coat thoroughly in the Panko breadcrumbs, pressing gently to adhere.
⏱️ 10 min
- 8
Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. Cook for 17 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary based on your air fryer model; adjust as needed.
⏱️ 17 min•🌡️ 185
- 9
While the chicken is air frying, prepare the teriyaki glaze. In a small saucepan, combine the light soy sauce, dark soy sauce, granulated sugar, honey, water, and cornstarch. Whisk until the cornstarch is fully dissolved.
⏱️ 3 min
- 10
Bring the glaze mixture to a simmer over medium heat, stirring constantly, until it thickens and becomes glossy. This should take about 3-5 minutes.
⏱️ 5 min
- 11
Once the chicken is cooked, transfer it to a large bowl. Pour the hot teriyaki glaze over the chicken and toss gently until all pieces are perfectly coated.
⏱️ 2 min
- 12
Serve immediately while the popcorn chicken is sticky and crunchy. Garnish with white sesame seeds as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Popcorn Chicken Teriyaki Style
For the Chicken
- 400 g chicken thighs
For the Marinade
- 1 cup milk
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Seasoned Flour
- 1 cup all-purpose flour, approximately
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Egg Wash
- 2 eggs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
For the Coating
- 1 1/2 cups Panko breadcrumbs, approximately
For the Sticky Teriyaki Glaze
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1/2 cup water
- 1 teaspoon cornstarch
- 1 tablespoon white sesame seeds, as needed, for garnish
Instructions
- 1
Cut the chicken thighs into bite-sized pieces, suitable for popcorn chicken.
⏱️ 5 min - 2
In a medium bowl, combine the milk, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper for the marinade. Add the cut chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or preferably overnight, for best flavor.
⏱️ 5 min - 3
While the chicken marinates, prepare the seasoned flour. In a shallow dish, combine about 1 cup of all-purpose flour with 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
⏱️ 5 min - 4
In another shallow dish, whisk the 2 eggs with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon salt for the egg wash.
⏱️ 3 min - 5
Place the Panko breadcrumbs in a third shallow dish.
⏱️ 1 min - 6
Preheat your air fryer to 180-190°C (350-375°F).
⏱️ 5 min•🌡️ 185 - 7
Remove the chicken from the marinade, allowing any excess liquid to drip off. Dredge each chicken piece first in the seasoned flour, shaking off any excess. Then dip it into the egg wash, ensuring it's fully coated. Finally, coat thoroughly in the Panko breadcrumbs, pressing gently to adhere.
⏱️ 10 min - 8
Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. Cook for 17 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary based on your air fryer model; adjust as needed.
⏱️ 17 min•🌡️ 185 - 9
While the chicken is air frying, prepare the teriyaki glaze. In a small saucepan, combine the light soy sauce, dark soy sauce, granulated sugar, honey, water, and cornstarch. Whisk until the cornstarch is fully dissolved.
⏱️ 3 min - 10
Bring the glaze mixture to a simmer over medium heat, stirring constantly, until it thickens and becomes glossy. This should take about 3-5 minutes.
⏱️ 5 min - 11
Once the chicken is cooked, transfer it to a large bowl. Pour the hot teriyaki glaze over the chicken and toss gently until all pieces are perfectly coated.
⏱️ 2 min - 12
Serve immediately while the popcorn chicken is sticky and crunchy. Garnish with white sesame seeds as desired.
⏱️ 1 min