Step 1

Bake the chicken on a sheet pan according to package direction, generally about 15 to 20 minutes. In the last 10 minutes while the chicken is baking, make the sauce.

Step 2

To a large skillet (make sure it's big enough to hold the chicken that you will add later on), add the olive oil, garlic, and saute over medium-high heat for about 1 minute, or until fragrant; stir continuoulsy.

Step 3

Turn the heat to medium or medium-low, and add the honey, soy sauce, ketchup, brown sugar, rice vinegar (sometimes called rice wine vinegar), sweet chili sauce, cornstarch, sesame oil, and whisk to combine. Allow the mixture to barely come to a simmer and simmer for about 2 to 3 minutes. Taste the sauce and make sure the flavor is what you want, adjust if necessary to taste. Flavor Tips - The sweet chili sauce doesn't really add heat/spiciness and actually adds sweetness, but of course, add it to taste. I usually add closer to 1/4 cup of it since we like things saucie and sweeter. The cornstarch is used to thicken the sauce, you cannot omit it. Toasted sesame oil is preferred to non-toasted but it's also an ingredient that's not optional because it adds authentic flavor to the dish which is why it's called sesame chicken. I also add about 2 heaping tablespoons rather than 1 because I love the flavor, but add to taste. If you feel the dish lacks salt, of course add it, to taste.

Step 4

Add the baked chicken to the sauce and stir, toss, and combine well to coat evenly.

Step 5

Garnish with sesame seeds, and optionally garnish with green onions, and serve immediately.

Step 6

Storage - This dish is best hot and fresh but leftovers will keep airtight in the fridge for up to 5 days, noting anything breaded never has quite the same texture after it's been refrigerated and microwaved briefly to reheat it. I don't recommend freezing leftovers (since you started with frozen popcorn chicken - there's no point in my opinion to freezing it), but you technically can freeze it, for up to 3 months.