1 1/2 to 2 lbs frozen popcorn chicken, cooked
6 Tbsp honey
4 Tbsp sugar
4 Tbsp ketchup
2 Tbsp white distilled vinegar
salt (to taste)
a sprinkle of ground black pepper, optional
diced green onion, optional
sesame seeds, optional
- Deep fry or bake your popcorn chicken.
- In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
- In the wok or in a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green and sesame seeds.