Mongolian-Glazed Chicken Poppers Recipe

In a large bowl, toss chicken with salt, and pepper. Then dredge the chicken pieces in flour. Set aside. 

Heat enough oil in a wok for frying. Fry the chicken pieces until golden brown and cooked through. Drain on a rack over or on paper towels. Set aside. 

Meanwhile, in a small saucepan over medium heat, combine soy sauce, honey, rice wine vinegar, Sriracha, garlic, and ginger. Bring to a simmer until the flavors meld and the sauce reduces slightly, about 10 minutes. Remove from heat. 

When ready to serve, transfer the chicken chunks to a large bowl and toss with glaze. Garnish with green onions and sesame seeds before serving.