Crunch tıme
For a fast-food fix, try making popcorn chicken in your air fryer
Popcorn chicken is a fast-food favorite that's easy to make at home.
The original popcorn chicken hails from Taiwan, and the popular street food, called yán su ji (salt, crispy, chicken) first appeared in the 1970s. The Asian version featured small pieces of soy-marinated chicken that were breaded with potato and tapioca starch, double fried to ensure crispiness and seasoned with Chinese five spice and white pepper.
In the 1990s, the signature Taiwanese night-market snack was introduced to America by way of Kentucky Fried Chicken. Because American palates can be finicky (especially when it comes to highly spiced food), the U.S. version of popcorn chicken was lightly seasoned with aromatics like onion and garlic and, instead of tuber starch, the chicken was breaded with some form of wheat flour before frying. The term popcorn evolved because the chicken pieces are small enough to eat like popcorn.
This recipe is a healthy re-creation of the deep fried, American-style popcorn chicken, and it's bound to become a favorite in your home.
These bite-size pieces of juicy chicken are sheathed in a savory, flaky breading that crisps to perfection in the air fryer. Served with dips like ketchup, ranch and barbecue sauce, this popcorn chicken is guaranteed to delight your family and friends. No air fryer? No problem — use your oven and achieve the same results.
Popcorn chicken
Servings: 4
Ingredients
■ 1 tablespoon olive oil
■ 1 ½ cups panko breadcrumbs
■ 1 teaspoon garlic powder
■ 1 teaspoon onion powder
■ ¾ teaspoon dried oregano
■ Salt and black pepper
■ 1 ¼ pounds boneless, skinless chicken breasts, chicken tenders or chicken thighs, cut into 2-inch pieces
■ 3 tablespoons all-purpose flour
■ 1 large egg
■ Olive oil spray
■ Dipping sauces, such as ketchup, ranch dressing, barbecue sauce, honey mustard and marinara sauce (optional, for serving)
Directions
Heat the olive oil in a large skillet over medium heat.
Add the panko breadcrumbs and cook for 2 to 4 minutes, until lightly golden, stirring frequently. Remove the pan from the heat, add the garlic powder, onion powder, oregano, ½ teaspoon salt and ¼ teaspoon black pepper and mix to combine. Transfer the breadcrumbs to a plate.
Season the chicken pieces all over with salt and pepper.
Place the flour on a plate and season with ¼ teaspoon salt.
Place the egg in a shallow bowl, add 1 tablespoon of water and whisk to combine.
Working with about 8 to 10 pieces of chicken at a time, add the chicken to flour and toss to coat. Shake off excess flour and transfer the chicken to the egg. Shake off excess egg and transfer the chicken to the panko mixture. Turn to coat all sides, pressing the crumbs into the chicken to ensure they adhere. Repeat until all chicken has been coated with flour, egg and breadcrumbs.
To cook in the air fryer: Preheat the air fryer to 390 F. Spray the air fryer basket with olive oil spray. Add about half of the chicken to the basket, leaving space between each piece (space ensures the edges get crisp). Lightly spray the chicken with olive oil spray. Air fry for 5 minutes. Shake the basket (if you have a tray-style air fryer, flip the chicken with tongs). Cook for 3 to 5 more minutes, until the chicken is golden, crispy and cooked through.
To bake in the oven: Preheat the oven to 400 F. Line a large baking sheet with parchment paper or aluminum foil. Arrange the chicken on the prepared pan, in a single layer with space between each piece (space ensures the edges get crisp). Lightly spray the chicken with olive oil spray. Bake for 10 minutes. Flip and bake for 8 more minutes, until the chicken is golden, crispy and cooked through.
Serve hot with desired dipping sauces.
Storage: Once cool, transfer the chicken to an airtight container and refrigerate for up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving suggestions
Appetizer and party fare: Consider this recipe for your next party, neighborhood potluck, cocktail party or game day gathering.
Salad topper: Serve the chicken pieces over fresh mixed greens and top with ranch, French, Russian, Italian or Caesar dressing.
Sandwich and wrap: Add cheese, lettuce, tomato, pickles and mayonnaise for a delicious hand-held treat.
Kebobs: Skewer alternating pieces of cooked popcorn chicken with vegetables and serve with your favorite dipping sauces, including barbecue, teriyaki and/or peanut sauce. Excellent vegetable choices include cherry tomatoes, mushrooms, zucchini, bell peppers and red onion.
Breakfast for dinner: Serve over freshly made waffles, add gravy or maple syrup and enjoy the ultimate chicken and waffles.
