Air‑Fried Popcorn Chickenwith Orange Glaze

Gather all ingredients and set out a shallow bowl for flour, a second bowl for beaten eggs, and a third bowl for crushed corn flakes.

Pat the chicken thigh pieces dry with paper towels; this helps the coating adhere.

Season the chicken pieces lightly with a pinch of salt and pepper (optional).

Place the flour in the first bowl; dip each chicken piece into the flour, shaking off excess.

Transfer the floured pieces to the beaten‑egg bowl, ensuring each piece is fully coated.

Move the egg‑coated pieces to the crushed corn‑flake bowl, pressing gently so the flakes adhere evenly.

Arrange the coated chicken in a single layer in the air‑fryer basket, making sure pieces do not overlap; lightly spray the tops with cooking spray.

Preheat the air fryer to 385°F (375°F) for 3 minutes.

Cook the chicken at 385°F (375°F) for 16 minutes, shaking the basket or turning pieces halfway through (at the 8‑minute mark) to ensure even browning.

While the chicken cooks, combine orange marmalade, soy sauce, rice vinegar, garlic powder, and ground ginger in a small saucepan; heat over low heat, stirring until smooth and slightly thickened, about 3‑4 minutes.

When the chicken reaches a golden‑brown crisp, remove it from the air fryer and place it in a large mixing bowl.

Pour the warm orange glaze over the hot chicken and toss gently to coat each piece evenly.

Transfer the glazed popcorn chicken to a serving platter and let it rest for 2 minutes so the glaze sets.

Serve immediately, optionally garnished with sliced green onions or toasted sesame seeds.