Directions
- 1Add white pepper, garlic & onion powder, diced garlic, diced ginger, soy sauce, one egg, and a tiny bit of black pepper to diced chicken breast. Mix it all together.
- 2In a bowl, add potato starch and coat every piece of chicken evenly.
- 3Spray the chicken generously with light cooking oil spray and air fry at 200C/400F for 14-18 min (flip halfway) or oven bake at 190C/375F for 18-22 min (flip halfway) until golden brown and crispy.
- 4For the Korean glaze, add soy sauce and water to a pan on low heat.
- 5Add chilli paste, natural sweetener, garlic, ginger, honey, and white vinegar.
- 6Add cornstarch mixed with water to help thicken the sauce.
- 7Mix it all together until the sauce is nice and sweet and thick.
- 8Add the chicken back into the pan and mix well to coat it completely.
- 9Divide into 4 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 & 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
- 0 cooking oil
- 640 g cooked white rice
- 0 black & white sesame seeds
- 0 chopped spring onion
- 100 ml soy sauce
- 100 ml water
- 2 tsp chilli/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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