Korean Styled Popcorn Chicken and Rice

1 mins
Serves 6
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Directions

  1. 1Add 800 grams of diced chicken breast into a bowl.
  2. 2Add 800 grams of diced chicken breast into a bowl.
  3. 3Add 800 grams of diced chicken breast into a bowl.
  4. 4Add black pepper to the bowl.
  5. 5Add black pepper to the bowl.
  6. 6Add black pepper to the bowl.
  7. 7Add a little bit of light soy sauce.
  8. 8Add a little bit of light soy sauce.
  9. 9Add a little bit of light soy sauce.
  10. 10Mix the chicken with a spoon.
  11. 11Mix the chicken with a spoon.
  12. 12Mix the chicken with a spoon.
  13. 13Add a little bit of milk.
  14. 14Add a little bit of milk.
  15. 15Add a little bit of milk.
  16. 16Mix all ingredients.
  17. 17Mix all ingredients.
  18. 18Mix all ingredients.
  19. 19Add corn flour to a container.
  20. 20Add corn flour to a container.
  21. 21Add corn flour to a container.
  22. 22Shake the chicken pieces with corn flour.
  23. 23Shake the chicken pieces with corn flour.
  24. 24Shake the chicken pieces with corn flour.
  25. 25Lay the flour-coated chicken pieces on a baking sheet.
  26. 26Lay the flour-coated chicken pieces on a baking sheet.
  27. 27Lay the flour-coated chicken pieces on a baking sheet.
  28. 28Cook the chicken in an air fryer at 200 degrees Celsius for 10-12 minutes.
  29. 29Cook the chicken in an air fryer at 200 degrees Celsius for 10-12 minutes.
  30. 30Cook the chicken in an air fryer at 200 degrees Celsius for 10-12 minutes.
  31. 31In a frying pan, combine 60ml of light soy sauce, 80ml of water, 2 tablespoons of tomato sauce, 1 tablespoon of apple cider vinegar, and 2 tablespoons of honey.
  32. 32In a frying pan, combine 60ml of light soy sauce, 80ml of water, 2 tablespoons of tomato sauce, 1 tablespoon of apple cider vinegar, and 2 tablespoons of honey.
  33. 33In a frying pan, combine 60ml of light soy sauce, 80ml of water, 2 tablespoons of tomato sauce, 1 tablespoon of apple cider vinegar, and 2 tablespoons of honey.
  34. 34Add 30 grams of coconut sugar to the pan and stir until thickened.
  35. 35Add 30 grams of coconut sugar to the pan and stir until thickened.
  36. 36Add 30 grams of coconut sugar to the pan and stir until thickened.
  37. 37Pour the sauce over the cooked chicken and mix.
  38. 38Pour the sauce over the cooked chicken and mix.
  39. 39Pour the sauce over the cooked chicken and mix.

Ingredients

  • 800 grams diced chicken breast
  • 800 grams diced chicken breast
  • 800 grams diced chicken breast
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 1 light soy sauce
  • 1 light soy sauce
  • 1 light soy sauce
  • 1 milk
  • 1 milk
  • 1 milk
  • 1 corn flour
  • 1 corn flour
  • 1 corn flour
  • 60 ml light soy sauce
  • 60 ml light soy sauce
  • 60 ml light soy sauce
  • 80 ml water
  • 80 ml water
  • 80 ml water
  • 2 tablespoons tomato sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons tomato sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons honey
  • 2 tablespoons honey
  • 30 grams coconut sugar
  • 30 grams coconut sugar
  • 30 grams coconut sugar

Equipment

bowlwooden boardspoonair fryerfrying pan
Korean Styled Popcorn Chicken and Rice | Clip Recipe