1 1/2 to 2 pounds of frozen popcorn chicken
6 tablespoons honey
4 tablespoons sugar
Salt (to taste)
4 tablespoons ketchup
1 - 2 tablespoon white distilled vinegar
a sprinkle of ground black pepper
diced green onion, optional
sesame seeds, optional
Deep fry your popcorn chicken and drain on a plate lined with a paper towel. 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 green onions and sesame seeds.
*For some people the sauce might not be enough so you can easily double the recipe. That is what I usually do.
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