Sesame Chicken

Instructions

1. If using frozen popcorn chicken, cook according to package instructions first. Set aside.
2. In a small bowl, combine brown sugar and rice wine vinegar. Microwave in 15-second intervals, stirring in between, until the sugar melts and the liquid becomes translucent.
3. Stir in soy sauce and sesame oil, mixing well to create the sauce. Set aside.
4. In a small bowl, mix together water and cornstarch until smooth. Set aside.
5. Heat a large skillet over medium-high heat. Add vegetable oil. Once hot, add the white parts of the scallions, minced garlic, and chili paste. Fry for about 30 seconds, stirring constantly, until fragrant.
6. Pour the prepared sauce into the skillet and stir to combine. Once the sauce begins to bubble, add the cornstarch mixture, stirring constantly. Cook for 30 seconds until the sauce thickens.
7. Add the cooked popcorn chicken to the skillet and toss until every piece is coated in the sticky sesame sauce.
8. Garnish with the green parts of the scallions and a sprinkle of sesame seeds. Serve immediately for the best texture and flavor.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Swap popcorn chicken for bite-sized chicken breast pieces, lightly breaded and pan-fried for a homemade crunch.
• Add bell peppers or snap peas for extra color, crunch, and nutrients.
• For a milder flavor, reduce or omit the chili paste.
• Use honey instead of brown sugar for a slightly different sweet profile.

Serving Suggestions