2Add garlic powder, oregano, paprika, cayenne, salt, and pepper to the diced potatoes.
3Spray the seasoned potatoes with cooking spray.
4Mix the potatoes to coat them evenly with the seasonings.
5Oven bake the potatoes at 200°C for 30-35 minutes or air fry at 190°C for 25-30 minutes.
6Dice the chicken breast into cubes.
7Add garlic powder, onion powder, paprika, 1/2 tsp cayenne, salt, and pepper to the chicken.
8Crack one large egg into the chicken and seasoning mixture.
9Mix the chicken and seasonings well.
10Add cornflour to a large container.
11Add the diced chicken breast to the container with cornflour.
12Seal the lid of the container and shake it until the chicken is fully coated.
13Place the coated chicken onto a rack.
14Spray the chicken with cooking spray.
15Oven bake the chicken at 220°C for 15-18 minutes or air fry at 200°C for 10-12 minutes.
16Add 60g of Sriracha to a pan.
17Add 60g of honey to the pan with the Sriracha.
18Bring the hot honey mixture to a bubble and stir on low heat until it thickens up.
19Add the crispy popcorn chicken to the hot honey sauce.
20Toss the chicken and sauce together to fully coat.
21Divide the hot honey popcorn chicken into four equal servings with your crispy potatoes.
22Garnish with finely chopped chives if desired.
Ingredients
900 g peeled potatoes
1 tsp garlic powder
1 tsp oregano
1 tsp paprika
0.5 tsp cayenne
1 tsp salt
1 tsp pepper
cooking spray
800 g chicken breast
1 tsp onion powder
1 large egg
60 g cornflour
60 g Sriracha
60 g honey
finely chopped chives
Equipment
panlarge containerrackchopping boardknifetongs
Tips
Store for up to 5 days in the fridge.
To reheat, microwave for 3 minutes partially covered or for the best results re-airfry at 200°C for 3-4 minutes, once heated through mix well and enjoy.
High Protein Hot Honey Popcorn Chicken | Clip Recipe