Popcorn Chicken

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Difficulty: Average
  • Serves: 4

Using tender pieces of chicken and featuring our beautiful Pure Wescobee Honey in the sauce, it's a guaranteed crowd favourite for you next dinner party. Recipe created by Chef Vincent Lim as featured on Buy West East Best.


  • 200g Mt Barker Free Range Chicken Thigh
  • 300g potato or cornflour
  • Cooking oil for deep frying chicken

Chicken Marinade

  • 1 tsp ginger
  • 1 tsp WA garlic
  • Pinch of Lake Deborah Salt
  • 3 tbsp mirin


  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2 tbsp brown sugar
  • 2 tsp of Korean chilli paste
  • 2 tbsp Wescobee Honey
  • 1 tsp mustard
  • ¼ cup Worcestershire sauce
  • 1 tsp The Devil’s Tears Organic Chilli Sauce (optional)
  • 2 tbsp toasted sesame seeds
  • 1 tsp grated ginger
  • 1 tsp grated WA garlic
  • 4 spring onions (white part only) chopped
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  1. Cut the chicken into small bite-sized pieces.
  2. Mix the chicken marinade together and soak the chicken pieces. Cover and leave in the fridge for 20 minutes.
  3. Coat the chicken in potato or cornflour.
  4. Deep-fry chicken in 180°C oil, until golden brown. Set aside while preparing sauce.
  5. Mix all the ingredients for the sauce together in a mixing bowl.
  6. Place the sauce into the wok and bring it to a boil. Reduce heat and add the chicken, making sure sauce coats the chicken well.

Recipe courtesy of Chef Vincent Lim and as featured on Buy West East Best.



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