Step 1

Dice the chicken to bite sizes, about 1.5-inch chunks. In a large bowl, combine the chicken with the seasonings from the garlic to mirin. Combine well and marinate for at least 30 minutes or overnight in the fridge.

Step 2

Clean the basil leaves and make sure they are patted dry before frying.

Step 3

When you are ready to cook, gather the starch in a large bowl, dip the chicken one by one in the starch, and make sure it’s covered on all sides, place it over a large plate. Repeat the process until you finish the batch.

Step 4

Preheat the air fryer to 400F. Spray the basket with avocado oil. Add the chicken and leave some space between each piece. Spray with more oil on top. Air fryer for 6 minutes.

Step 5

Open the basket, flip the chicken, add in the basil, spray with more oil on top, and air fryer for 4 more minutes.

Step 6

Set the basil aside on a small plate. Rest the chicken on a cooling rack and repeat the process until you finish the batch.

Step 7

In a Dutch oven, preheat 1/2 cup avocado oil over medium to medium-high heat for about 3-4 minutes. Test the temperature with a wooden chopstick, if it shows bubbles around the chopstick when inserting it into the oil, the temperature is hot enough.

Step 8

Over medium heat, pan-fry the first side for 3 minutes and the second side for 2-3 minutes further. Once cooked through, scoop out the chicken and set them aside to drain over a paper towel.

Step 9

Lower the heat to medium-low, using a splatter guard, and carefully add the basil. Fry the basil for about 5 seconds, scoop them out using a slotted spoon, and drain on a paper towel.

Step 10

Preheat the oven to 450F. Line a large sheet pan with parchment. Spray a thin layer of oil on the paper then place the chicken pieces on top with some space between them.

Step 11

Bake for 15 minutes, flip the chicken, and add the basil leaves. Spray with more oil on top and bake for 10 minutes further. The chicken should be in golden brown color and cooked through. The leaves should be crispy.

Step 12

Transfer the chicken onto a serving plate, while hot, sprinkle with the popcorn chicken seasoning mix generously. Crush the fried basil leaves and sprinkle them all over the chicken. Serve hot.