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Ingredients
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Popcorn Chicken
Garlic Oyster Sauce Sauté
Method
Popcorn Chicken
Prep the chicken
Pat the chicken thighs dry with paper towels. If not already, remove bones and cut the meat with attached skin into bite-size pieces (about 1 to 1 1/2 inches). Leaving skin attached helps create crisp popcorn pieces.
Marinate
In a bowl combine chicken pieces with 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, and 1 teaspoon freshly ground black pepper. Mix well and let sit at room temperature for 10–15 minutes (or refrigerate for up to 1 hour).
Batter & dredge
In a shallow bowl whisk the egg. In another bowl combine 1 cup cornstarch, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon kosher salt. Dip each marinated chicken piece first into the egg, letting excess drip off, then toss to coat thoroughly in the dry mixture. Press the coating onto the chicken so the skin adheres and forms a thick crust.
Fry
Pour about 1 cup vegetable oil into a large skillet (or a medium pot) to reach a depth of roughly 1/2 to 3/4 inch and heat over medium-high until oil registers 350°F (175°C) or a small piece of batter sizzles and browns in ~15–20 seconds. Fry the coated chicken in batches to avoid overcrowding. Cook 3–4 minutes per batch, turning as needed, until golden brown and crisp and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate. Keep warm while you prepare the sauce.
Garlic Oyster Sauce Sauté
Prepare sauce slurry
In a small bowl combine 2 tablespoons chicken stock (or water) with 1/2 teaspoon cornstarch and 1 teaspoon cold water. Stir until smooth and set aside.
Sauté aromatics
Wipe out most of the frying oil from the skillet leaving about 1 tablespoon (or use a clean large sauté pan and add 1 tablespoon vegetable oil). Heat over medium. Add the thinly sliced garlic (and julienned ginger if using). Sauté, stirring constantly, until fragrant and light golden — about 45–60 seconds. Be careful not to burn the garlic; reduce heat if it browns too quickly.
Build the sauce
Add 2 tablespoons oyster sauce and 1 teaspoon light soy sauce to the pan, stir briefly to combine with the garlic. Pour in the prepared cornstarch slurry and the remaining 1–2 tablespoons of chicken stock or water. Stir continuously until the sauce thickens and becomes glossy, about 30–45 seconds. Stir in 1/2 teaspoon sesame oil.
Toss chicken with sauce
Add the fried popcorn chicken pieces to the pan. Toss gently but quickly to coat each piece evenly with the garlic-oyster glaze, heating through for 30–60 seconds so the sauce clings to the crust but does not make it soggy. Taste and adjust seasoning with salt or pepper to taste.
Finish & serve
Turn off the heat, sprinkle the sliced green onions and optional toasted sesame seeds over the chicken. Transfer to a serving dish and serve immediately so the pieces remain crispy under the glossy sauce.