Prepare the popcorn chicken in the oven or the air fryer per the directions on the back of the bag and set aside.
Heat the vegetable oil in a large wok or skillet over medium heat.
Once the oil is hot, add the white part of the green onion, garlic, ginger, and, if you like it spicy, add the chili flakes. Stir continuously and cook for about 30 seconds until it becomes fragrant (we don’t want to burn the garlic).
Add water, sugar, lemon juice, salt, and pepper to the mix. Whisk everything together.
Bring the mixture to a simmer. When it starts simmering, gradually pour in the cornstarch slurry while whisking constantly. Keep whisking until the sauce thickens up.
Now, add the cooked popcorn chicken and toss it in the sauce until the chicken is fully coated and heated through.
To serve, garnish with the remaining green part of the green onion.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Fresh ginger is a must. You can get fresh ginger root from the store to mince by hand or grab a tube of the fresh ginger in the refrigerated section in the produce section. Do not use dried ginger.
Only use freshly squeezed lemon juice - not the bottled juice.
Refrigerate leftovers in a container for up to 3 days. Or freeze them for up to 3 months in a freezer safe container.