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 all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- cooking spray, as needed
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons granulated sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Prepare the dredging mix: In a large, resealable plastic bag or a container with a tight-fitting lid, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Shake well to combine.
⏱️ 2 min
- 2
Add the chicken pieces to the bag or container with the dredging mix. Seal tightly and shake vigorously until all chicken pieces are thoroughly coated.
⏱️ 3 min
- 3
Preheat your air fryer to 375°F. Lightly spray the air fryer basket with cooking spray.
⏱️ 3 min•🌡️ 375
- 4
Remove the coated chicken pieces from the bag, shaking off any excess flour. Arrange them in a single layer in the preheated air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 3 min
- 5
Air fry the chicken for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). Repeat with remaining chicken if necessary.
⏱️ 12 min•🌡️ 375
- 6
While the chicken is cooking, prepare the teriyaki sauce: In a small saucepan, whisk together the soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min
- 7
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering teriyaki sauce, whisking constantly. Continue to cook and whisk for 1-2 minutes, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 8
Once all the chicken is cooked, transfer it to a large mixing bowl. Pour the warm teriyaki sauce over the chicken.
⏱️ 2 min
- 9
Toss the chicken gently with the sauce using tongs or chopsticks until all pieces are evenly coated.
⏱️ 1 min
- 10
Serve immediately, garnished with toasted sesame seeds.
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 all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- cooking spray, as needed
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons granulated sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Prepare the dredging mix: In a large, resealable plastic bag or a container with a tight-fitting lid, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Shake well to combine.
⏱️ 2 min - 2
Add the chicken pieces to the bag or container with the dredging mix. Seal tightly and shake vigorously until all chicken pieces are thoroughly coated.
⏱️ 3 min - 3
Preheat your air fryer to 375°F. Lightly spray the air fryer basket with cooking spray.
⏱️ 3 min•🌡️ 375 - 4
Remove the coated chicken pieces from the bag, shaking off any excess flour. Arrange them in a single layer in the preheated air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 3 min - 5
Air fry the chicken for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). Repeat with remaining chicken if necessary.
⏱️ 12 min•🌡️ 375 - 6
While the chicken is cooking, prepare the teriyaki sauce: In a small saucepan, whisk together the soy sauce, mirin, sake, granulated sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min - 7
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering teriyaki sauce, whisking constantly. Continue to cook and whisk for 1-2 minutes, until the sauce thickens to your desired consistency.
⏱️ 2 min - 8
Once all the chicken is cooked, transfer it to a large mixing bowl. Pour the warm teriyaki sauce over the chicken.
⏱️ 2 min - 9
Toss the chicken gently with the sauce using tongs or chopsticks until all pieces are evenly coated.
⏱️ 1 min - 10
Serve immediately, garnished with toasted sesame seeds.