cornstarch slurry(1 Tablespoon water + 1 Tablespoon cornstarch)
Instructions
Begin by preparing the popcorn chicken in the oven (or air fryer) as per the instructions on the back of the packaging. Once done, set it aside.
Over medium heat, in a large wok or skillet, add the oil.
Once the oil is hot, add the white part of the green onion, minced garlic, and chili flakes. Stir continuously and cook for about 30 seconds until you can smell the garlic.
Next, add the chicken stock, honey, soy sauce, and rice wine vinegar to the skillet. Give it a good stir to mix everything together.
Allow the mixture to come to a gentle simmer. Once it's simmering, slowly pour in the cornstarch slurry while whisking constantly. Continue whisking until the sauce thickens.
Add the popcorn chicken to the sauce and toss it together until the chicken is well coated and heated through.
To serve, garnish with the remaining green onion and enjoy!
Video
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.
I used Tyson's Any'tizers popcorn chicken.
Leftovers can be stored in the fridge for up to 3 days or freeze for up to 3 months.