Popcorn Chicken Teriyaki Style
- Marinate
- at least 30 min
- Air fry temp
- 355–375°F / 180–190°C
- Air fry time
- 17 min
Scale
Ingredients
Chicken
The Marinade (30 min to overnight)
Seasoned Flour
Egg Wash
Coating
Sticky Teriyaki Glaze
Instructions
-
Marinate
Marinate the chicken for at least 30 min, overnight if you can.
-
Coat
Dredge in seasoned flour → egg wash → panko breadcrumbs.
Please use panko, not just flour. Learn from my mistakes.
-
Air Fry
Air fry at 180–190°C / 355–375°F for 17 min until golden & crispy.
Every air fryer runs differently, adjust time & temp if needed.
Internal temp: the biggest piece should read 165°F / 74°C.
-
Glaze
Combine everything in a pan and simmer until thick & glossy.
Toss the hot crispy chicken in the glaze until fully coated.
-
Serve
Serve immediately while sticky, glossy & crunchy.
Don’t wait, eat it fresh!
