My children loved this! Even Porter, who’s only a year old. I found this recipe at Real Mom Kitchen, and like her “cheated” by using popcorn chicken. Although, if you would like to use chicken chicken, I have a recipe below for a quick and light breading. I also changed a few of the measurements.
You’ll need for Sauce:
1 ½ tablespoons oil
2 teaspoon ginger (minced) (I had a fresh root in the freezer and just grated it.)
3 tablespoons garlic (minced)
1/2 teaspoon salt
6 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)
Heat 1 ½ tablespoons of oil in your wok or sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
I cooked my popcorn chicken in the oven, and once the sauce was ready added the popcorns to the sauce and stirred to coat. Then sprinkled some sesame seeds on.
This does not make a TON of sauce. I covered 40 (maybe) popcorn chicken pieces. If you have a lot of chicken to cover, or like it saucy, double the recipe to fit your needs.
You’ll need for Chicken: (If wanting to use chicken chicken, not cheater popcorn chicken 🙂 )
2 egg whites
1/2 teaspoon salt and pepper
In another bowl, whisk together the egg whites, cornstarch, 1/2 teaspoon salt and pepper. Add chicken, toss to coat.
In a large nonstick skillet, heat 1 tablespoon of vegetable oil. Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden (8-10 minutes). Repeat until cooked. Add to honey mixture and enjoy!