Directions
- 1Dice the chicken breast into cubes and add black pepper, soy sauce, and one egg. Mix well with your hands until fully coated.
- 2In a large container, add corn flour and the diced chicken breast. Seal the lid and shake well until the chicken is fully coated.
- 3Set the chicken on a rack, give it a spray, and bake or air fry with the settings shown on screen (Oven Bake 210°C | 10-14 mins ; AirFry 200°C | 10-12 mins).
- 4For the Korean glaze, add soy sauce, water, ketchup, gochujang chili paste, rice vinegar, honey, and brown stevia to a frying pan. Stir until it thickens.
- 5Add the crispy popcorn chicken to the glaze and toss together to fully coat.
- 6Divide into four equal servings along with sticky rice.
Ingredients
- 800 g chicken breast
- 0 g black pepper
- 0 ml soy sauce
- 1 egg
- 40 g corn flour
- 60 ml soy sauce
- 80 ml water
- 2 tbsp low cal ketchup
- 3 tbsp gochujang chili paste
- 2 tbsp rice vinegar
- 2 tbsp honey
- 30 g brown stevia
Equipment
bowlfrying panair fryermeasuring cupsspatula
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