If you are using frozen popcorn chicken, cook this per the directions on the back of the packaging first.
In a small bowl, add the brown sugar and the rice wine vinegar, stir to combine.
Place it in the microwave at 15-second intervals, stirring in between until the sugar is melted.
You know it’s ready when the liquid is see-through.
Add the soy sauce and sesame oil, stir to combine.
In a small bowl stir together the water and cornstarch, set aside.
Place a large skillet over medium-high heat. Add the vegetable oil once hot. Add the white part of the scallions, garlic, and chili paste to the oil and fry it until fragrant, stirring constantly for 30 seconds.
Add the sauce and stir it around, once it starts to bubble, add the cornstarch mixture and stir it in. Once the sauce has thickened, 30 seconds, add the cooked chicken and toss to combine.
Garnish with the green part scallions and sesame seeds, serve immediately.
ENJOY!
