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.
- 3Add cornflour and your diced chicken breast to a large container.
- 4Seal the lid and shake well until the chicken is fully coated.
- 5Set the chicken on a rack, give it a spray.
- 6Bake or air fry the chicken. Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-18 minutes.
- 7For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a pan.
- 8Stir the glaze till it thickens.
- 9Add your crispy popcorn chicken to the glaze.
- 10Toss it together to fully coat.
- 11Cook the sticky rice according to package instructions.
- 12Allow the sticky rice to cool for 10 minutes.
- 13Add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the sticky rice and mix again.
- 14Divide the popcorn chicken into four equal servings along with your sticky rice.
Ingredients
- 800 g chicken breast
- 1 tbsp black pepper
- 20 ml soy sauce
- 1 egg
- 40 g cornflour/cornstarch
- 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
- to taste salt
- Chopped green onions (green parts)
- Sesame seeds
Equipment
large containerrackair fryerovenmicrowave
Tips
- To reheat, add a tsp of water and microwave for 3 minutes partially covered.
- Store for up to 5 days in the fridge.
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