Serves 4
Directions
- 1Dice your chicken breast into cubes.
- 2Add black pepper, soy sauce, and one egg to the chicken and mix well with your hands till fully coated.
- 3To a large container, add cornflour and your diced chicken breast, then seal the lid and shake well till the chicken is fully coated.
- 4Set the coated chicken on a rack, give it a spray and bake or air fry with the specified settings.
- 5For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
- 6Stir the glaze till it thickens.
- 7Add your crispy popcorn chicken to the glaze.
- 8Toss the chicken and glaze together to fully coat.
- 9Divide the popcorn chicken into four equal servings along with your sticky rice.
Ingredients
- diced chicken breast
- black pepper
- soy sauce
- 1 egg
- cornflour
- water
- ketchup
- gochujang chili paste
- rice vinegar
- honey
- brown stevia
- sticky rice
Equipment
large containerrack
Tips
- Perfect for meal prep.
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