Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot
- Cooking thermometer
Step-by-step instructions:
1. In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
2. In another shallow dish, beat the eggs.
3. In a third shallow dish, place the panko breadcrumbs.
4. Dip each chicken piece into the flour mixture, then the beaten eggs, and finally the panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they stick.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
7. In a small saucepan, whisk together the teriyaki sauce, honey, and rice vinegar. Bring to a boil over medium heat.
8. In a small bowl, whisk together the cornstarch and water. Add the cornstarch mixture to the teriyaki sauce and whisk until thickened.
9. Toss the fried chicken in the teriyaki sauce until coated.
10. Serve the teriyaki popcorn chicken immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Fry the chicken at 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 480
- Fat: 14g
- Carbohydrates: 53g
- Protein: 34g
Substitutions for ingredients:
- Gluten-free flour and breadcrumbs can be used instead of all-purpose flour and panko breadcrumbs.
- Chicken thighs can be used instead of chicken breasts.
Variations:
- Add chopped green onions or sesame seeds to the teriyaki sauce for extra flavor.
- Serve the teriyaki popcorn chicken over rice for a complete meal.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy exterior.
- Use a cooking thermometer to check the temperature of the oil.
- Drain excess oil from the fried chicken by placing it on a paper towel-lined plate.
- Toss the chicken in the teriyaki sauce right before serving to prevent it from getting soggy.
Storage instructions:
- Store leftover teriyaki popcorn chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the teriyaki popcorn chicken in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the teriyaki popcorn chicken in a bowl with chopsticks for a fun and casual presentation.
Garnishes:
- Garnish the teriyaki popcorn chicken with chopped green onions or sesame seeds.
Pairings:
- Serve the teriyaki popcorn chicken with steamed vegetables or a side salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Edamame
Troubleshooting advice:
- If the chicken is not crispy enough, increase the temperature of the oil or fry it for a longer time.
Food safety advice:
- Use a cooking thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Teriyaki is a Japanese cooking technique that involves grilling or broiling meat that has been marinated in a sweet and savory sauce.
Flavor profiles:
- The teriyaki sauce is sweet and savory, with a hint of umami from the soy sauce and rice vinegar.
Serving suggestions:
- Serve the teriyaki popcorn chicken as an appetizer or as a main dish with rice and vegetables.
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Region: Japanese