Start by cooking the popcorn chicken according to package instructions to get it crispy and golden brown. While this bakes, gather and prep your sauce ingredients to save time and ensure a smooth cooking process.

Combine chicken stock, light brown sugar, soy sauce, hoisin sauce, rice wine vinegar, cornstarch, and sesame oil in a mixing bowl. Whisk until the sauce is smooth and everything is well incorporated. Set aside.

Heat vegetable oil in a large skillet over medium heat. Add minced garlic, ginger, and chili paste. Stir for about 30 seconds, allowing the aromatics to release their fragrant flavors into the oil.

Pour the prepared sauce mixture into the skillet, stirring well. Bring it to a simmer, allowing it to thicken slightly. This usually takes about 1-2 minutes, so keep an eye on it.

Add the baked popcorn chicken directly into the skillet. Toss gently until each piece is coated with the thick, flavorful sauce. The result should be tender chicken with a deliciously sticky glaze.

Transfer the chicken to a serving dish or plate. Top with sliced scallions and a sprinkle of sesame seeds. Serve it immediately while it’s hot and crispy!