Cut your chicken breasts into bite-size pieces and set them aside.
In a bowl, combine the Salt, White Pepper, Baidar vinegar, liquid milk, and egg. Add in the chicken pieces and let them rest for 20 minutes.
In another bowl, combine all your dry ingredients.
Next, start making your popcorn chicken by dropping in your chicken one by one in the mixture while making sure the pieces are evenly coated. We suggest doing it in batches and not all at once.
Heat your frying pan on medium heat and start frying the popcorn chicken until golden brown.
Don’t crowd the pan, fry the popcorn chicken in several batches.
Place the chicken on a cooling rack and mix with your spicy sauce.
In a big bowl, combine the hot pepper paste, Baidar ketchup, and sesame oil.
Stir the popcorn chicken into the hot pepper sauce until evenly spread.
Before serving, sprinkle the chicken popcorn with sesame seeds and enjoy!
35-40 min
