Sticky Sesame Popcorn Chicken

Ingredients

• 4 tbspsweet chilli sauce
• 4 tbspsoy sauce
• 3 tbsptomato ketchup
• 2 clovesgarlic
• 15 gfresh ginger
• 100 gcornflour
• 2eggs
• 400 gbasmati rice
• 750 gskinless chicken thighs
• 1 tbsprice wine vinegar
• 7spring onions
• 1 tbspsesame seeds
• to tastevegetable oil

Instructions

1. 1

   Cut the chicken

   Cut the chicken into bite-sized chunks.

2. 2

   Coat the chicken

   Set out two bowls, putting the cornflour in one and cracking the eggs into the other. Whisk the eggs. Dip each chicken piece into the cornflour, then the egg, then the cornflour again, making sure it is well coated.

3. 3

   Fry until crisp

   Heat a generous amount of vegetable oil in a wok, enough to shallow-fry the chicken. Fry the chicken in batches until crisp, then lift it out and set it aside.

4. 4

   Cook the rice

   Cook the rice according to the instructions on its packet.

5. 5

   Fry aromatics

   Wipe excess oil from the wok. Add 1 tablespoon of sesame oil, then the grated ginger and garlic. Fry for 30 seconds.

6. 6

   Mix the sauce

   Add the sweet chilli sauce, soy sauce, ketchup and rice wine vinegar, and stir them together.

7. 7

   Make the slurry

   Put a heaped teaspoon of cornflour in a glass and add 100 ml of warm water. Mix until the cornflour dissolves, then add 100 ml of the slurry to the wok.

8. 8

   Coat the chicken

   Stir the sauce. When it starts to thicken, return the chicken to the wok and toss to coat it in the sticky sauce.

9. 9

   Serve with rice

   Spoon the chicken over the hot rice. Scatter chopped spring onions and sesame seeds over the top.

What is popcorn chicken?

Popcorn chicken is a dish of small, coated chicken pieces, named for their bite-sized shape. This version borrows the sweet-and-savoury sticky sauce often associated with Chinese takeaway cooking.

Ginger gives the sauce a fresh, warming edge, while a crisp coating helps it cling to the chicken. Basmati rice makes a simple base for soaking up the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 824 calories, 42g protein, 112g carbs, 21g fat.

The rice and sweet chilli sauce provide much of the carbohydrate, while chicken thighs and the frying oil contribute most of the protein and fat. Serve with extra vegetables, such as steamed greens, to add colour and freshness to the plate.

Build a crisp coating

Cornflour: the double coating gives the chicken a light, crunchy exterior. Keep the pieces separate as you coat them so the flour does not clump.

Egg: whisk it well, then let excess egg drip off each piece before the final dip in cornflour. This helps the coating adhere evenly.

Fry in batches

Hot oil: use enough for shallow-frying, and let it heat before adding the chicken. If the oil is too cool, the coating can absorb oil instead of turning crisp.

Small batches: leave room around each piece in the wok. Crowding lowers the heat and makes it harder to brown the chicken evenly.

Get the sauce right

Fresh aromatics: grated ginger and garlic cook quickly, so give them just 30 seconds before adding the sauces. This releases their fragrance without letting them burn.

Cornflour slurry: stir it again before measuring, as the starch settles quickly. Add the specified 100 ml and watch for the sauce to thicken before returning the chicken.

Keep the chicken crisp

Doneness: fry the chicken until the outside is crisp and the pieces are cooked through. If unsure, check a larger piece by cutting into it; the centre should no longer be pink.

Timing: coat the chicken in the sauce just before serving. Leaving it to sit in the wok can soften its crisp coating.

Serve it while hot

Rice: cook it while preparing the chicken so both are ready together. Spoon the sauced chicken over freshly cooked rice.

Garnish: chopped spring onions add a fresh finish, and sesame seeds bring a little nutty flavour. Serve straight away while the coating still has some crunch.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook at a similar rate.
• Shake off excess flour between coating stages to avoid a thick, patchy crust.
• Fry the chicken in batches rather than filling the wok all at once.
• Grate the ginger and garlic finely so they mix evenly into the sauce.
• Stir the cornflour slurry just before measuring it into the wok.
• Chop the spring onions while the rice cooks to make serving quicker.

Variations

• Add chilli: stir extra chilli into the sauce if you prefer more heat.
• Use chicken breast: cut it into similar-sized pieces and take care not to overcook it.
• Add vegetables: serve with steamed broccoli or pak choi alongside the rice.
• Make it less sweet: reduce the sweet chilli sauce and adjust the balance to taste.
• Try brown rice: cook it according to its packet instructions and serve under the chicken.

Common mistakes to avoid

• Crowding the wok: the chicken can steam rather than crisp, so fry it in batches.
• Skipping the second flour dip: coat each piece in flour, egg and flour for an even crust.
• Burning the aromatics: fry the ginger and garlic for only 30 seconds before adding the sauces.
• Using unsettled slurry: cornflour sinks to the bottom, so stir it again before adding it.
• Saucing too early: coat the chicken just before serving to help preserve its crispness.

How to store

Keep leftover chicken and rice in separate airtight containers in the fridge for up to 2 days. Reheat until piping hot; the chicken coating will soften after storage, but you can warm it in a frying pan to help restore some crispness.

Frequently asked questions