Step-by-Step Instructions

1. 1.Mince Garlic

   Mince one head of garlic.

2. 2.Cut Chicken

   Cut boneless, skinless chicken thighs into bite-sized cubes.

3. 3.Season Chicken

   Place the cut chicken into a bowl. Add 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp garlic powder. Mix well to coat the chicken evenly.

4. 4.Coat Chicken

   Add 0.25 cup cornstarch and 0.25 cup all-purpose flour to the seasoned chicken. Mix thoroughly until all chicken pieces are well coated.

5. 5.Heat Oil

   Pour about 2 cups of cooking oil into a wok or deep pan and heat it over medium-high heat until it reaches frying temperature (around 175-190°C or 350-375°F).

6. 6.Fry Chicken

   Carefully add the coated chicken pieces to the hot oil in batches to avoid overcrowding the pan. Fry for 5-7 minutes per batch, turning occasionally, until golden brown and cooked through.

7. 7.Drain Chicken

   Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.

8. 8.Sauté Garlic

   Drain most of the oil from the wok, leaving about 1 tablespoon. Add the minced garlic to the wok and sauté for 1-2 minutes until fragrant.

9. 9.Prepare Sauce

   Add 2 tbsp honey, 2 tbsp gochujang paste, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, 1 tbsp rice vinegar, and 0.5 tsp crushed red pepper flakes to the sautéed garlic in the wok. Stir well and cook for 1-2 minutes until the sauce thickens slightly and is well combined.

10. 10.Combine Chicken and Sauce

    Add the fried popcorn chicken to the wok with the sauce. Toss the chicken thoroughly to ensure every piece is evenly coated with the sweet and spicy sauce.

11. 11.Garnish and Serve

    (Optional) Sprinkle with 1 tbsp sesame seeds and chopped green onions. Serve immediately.