½ to 2 pounds frozen popcorn chicken or diced chicken breast
¾ cup honey 1/2 cup sugar
Salt (to taste)
½ cup ketchup
¼ cup white distilled vinegar
a sprinkle of ground black pepper
diced green onion, optional
sesame seeds, optional
Deep fry your popcorn chicken or cook in pan, 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 diced green and sesame seeds.
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