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  • 180g TiNDLE Popcorn Chicken
  • 60ml soy sauce
  • 30ml rice wine vinegar
  • 1 tbsp sriracha
  • 2 tbsp brown sugar
  • 1 tbsp corn flour, mixed with 1 tbsp water
  • 2 tbsp sesame oil
  • 1 thumb-sized piece ginger, grated
  • 2 garlic cloves, grated
  • 1 tbsp sesame seeds
  • Sea salt
  • To serve: white rice, spring onions, chilli flakes


  1. Start by cooking the TiNDLE Popcorn Chicken using your preferred cooking method according to the packet’s instructions
  2. To make the sauce, combine the soy sauce, rice wine vinegar, sriracha, brown sugar, cornflour and a pinch of salt in a jug and whisk well until smooth.
  3. Heat a large pan or wok over a medium heat and add the sesame oil. Once hot, add the ginger and garlic and fry for 20-30 seconds, just to soften. Pour in the sauce mixture and let it bubble away, stirring frequently, for 3-4 minutes, or until it is sticky and will coat the back of a spoon. Taste and adjust the seasoning, if needed.
  4. Add the cooked TiNDLE Popcorn Chicken and sesame seeds into the pan and stir well to combine. Serve with rice, slices of spring onion and a sprinkling of chilli flakes.