Serves 4
Directions
- 1Dice your chicken breast into cubes.
- 2Add black pepper, soy sauce, and one egg to the diced chicken breast and mix well with your hands till fully coated.
- 3To a large container, add cornflour and your diced chicken breast.
- 4Seal the lid and shake well till the chicken is fully coated.
- 5Set the coated chicken on a rack, give it a spray, and bake or air fry.
- 6For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia.
- 7Stir the glaze till it thickens.
- 8Add your crispy popcorn chicken to the thickened glaze and toss it together to fully coat.
- 9Cook the sticky rice according to instructions, then allow to cool for 10 minutes.
- 10After cooling, add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the sticky rice, and mix again.
- 11Divide the popcorn chicken and sticky rice into four equal servings.
- 12Garnish with chopped green onions and sesame seeds.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- cornflour
- 60 ml soy sauce
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia
- 200 g uncooked sticky rice
- 3 tbsp rice vinegar
- 1 tbsp sweetener
- salt
- chopped green onions (green parts)
- sesame seeds
Equipment
large containerrackair fryermicrowave
Tips
- Store for up to 5 days in the fridge
- To reheat, add a tsp of water and microwave for 3 minutes partially covered, once heated through mix well and enjoy!
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