Place all green masala ingredients into blender: mint leaves, cilantro, green chilies, garlic cloves, ginger, cashew nuts, black pepper, lemon juice, and salt

Blend on high speed until smooth, thick, completely uniform paste forms

Stop and scrape down sides of blender as needed

DO NOT add any water - paste should be thick enough to hold its shape on a spoon

Finished paste will be vivid, deep green

Place bite-sized chicken pieces in large mixing bowl

Add all the green masala paste

Mix thoroughly until every piece of chicken is completely and evenly coated (no bare chicken surface visible)

Cover bowl with plastic wrap

Refrigerate for 1-2 hours (2 hours produces more deeply flavored chicken)

After marinating, add egg white and 1 tablespoon cornstarch to marinated chicken

Mix gently but thoroughly until chicken pieces are coated in egg white and cornstarch mixture

Texture should be sticky and slightly tacky (chicken pieces should cling to each other slightly)

If mixture feels too wet or runny, add additional tablespoon of cornstarch and mix again

Pour panko breadcrumbs into wide, shallow bowl

Take each piece of marinated, bound chicken individually

Press firmly into panko breadcrumbs by hand, rotating and pressing on all sides

Make sure every surface is completely covered in even, thick panko coating

Press lightly but firmly (avoid thick, uneven clumps)

Place each coated piece on clean plate or wire rack

Allow panko-coated chicken pieces to rest for 5 minutes at room temperature

This resting period allows panko coating to set and adhere more firmly

Preheat air fryer to 350°F (180°C) for at least 3 minutes

Arrange coated chicken pieces in single layer in air fryer basket (do not stack or overlap)

Lightly spray all surfaces with cooking spray

Cook at 350°F for 10-12 minutes, flipping pieces halfway through (at 5-6 minute mark)

After 10-12 minutes, increase temperature to 400°F (200°C)

Cook for final 2-3 minutes for deeply golden, maximally crispy coating

Pour neutral oil into deep, heavy-bottomed pot or Dutch oven (at least 3 inches depth)

Heat over medium heat until oil reaches 325-340°F

Add chicken pieces in small batches (never crowd the pot)

Fry until light golden, approximately 3-4 minutes

Remove with slotted spoon and rest on wire rack for exactly 1 minute

Increase oil temperature to high heat, approximately 375°F

Return rested chicken to hot oil

Fry second time for 30-40 seconds only until deeply golden and maximally crunchy

Remove and drain on wire rack

Serve green chicken popcorn hot, immediately after cooking, while panko coating is at peak crunchiness

Arrange on serving plate

Serve with preferred dipping sauce (mint yogurt sauce, sriracha mayo, or green chutney)

Blend green masala WITHOUT any water for thick, concentrated paste

Marinate for full 2 hours if time allows for best flavor

Sticky texture after adding egg white and cornstarch is correct and intentional

Press panko firmly onto each piece for better adherence

Never skip 5-minute rest after coating to stabilize coating

For air frying: never skip cooking spray or panko will dry out

For deep frying: double fry is essential for maximum crunch

Serve immediately - panko coating softens within 5-10 minutes