Directions
- 1Add white pepper, garlic and onion powder, diced garlic, ginger, soy sauce, one egg, and a tiny bit of black pepper to diced chicken breast; mix well.
- 2Add potato starch to a bowl and coat each piece of chicken evenly.
- 3Spray chicken generously with light cooking oil spray and air fry at 200C/400F for 14-18 minutes, flipping halfway, or oven bake at 190C/375F for 18-22 minutes, flipping halfway, until golden brown and crispy.
- 4In a pan on low heat, add equal parts soy sauce and water.
- 5Add chili paste, natural sweetener, more garlic, ginger, a drizzle of honey, and white vinegar to the pan.
- 6Add cornstarch mixed with water to thicken the sauce and mix well.
- 7Add the cooked chicken to the sauce and mix well to coat completely.
- 8Divide into four equal servings with white rice or your choice of sides and toppings.
Ingredients
- 720 g diced chicken breast
- 0.5 tsp white pepper
- 1 tsp garlic and onion powder
- 10 g diced garlic
- 10 g diced ginger
- 50 ml soy sauce
- 1 egg
- 0.5 tsp black pepper
- 165 g potato starch
- 1 cooking oil
- 640 g cooked white rice
- 1 black and white sesame seeds
- 1 chopped spring onion
- 100 ml soy sauce
- 100 ml water
- 2 tsp chili/gochujang paste
- 20 g natural sweetener
- 10 g garlic
- 10 g ginger
- 50 g honey
- 1 tsp white vinegar
- 1 tsp cornstarch mixed with water
Equipment
bowlpanair fryer or ovenmeasuring spoonsmeasuring cups
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