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 to a large container, then add your diced chicken breast, seal the lid, and shake well till the chicken is fully coated.
- 4Set the coated chicken on a rack, give it a spray, and bake or air fry.
- 5Air fry at 200°C for 10-12 minutes or oven bake at 220°C for 15-20 minutes.
- 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 glaze and toss it together to fully coat.
- 9Cook sticky rice to instructions then allow to cool for 10 minutes.
- 10Add 3 tbsp of rice vinegar, a tbsp of sweetener, and salt to taste to the cooked sticky rice and mix again.
- 11Divide the popcorn chicken and sticky rice into four equal servings and enjoy.
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
- Salt
- Chopped green onions (green parts)
- Sesame seeds
Equipment
containerrackair fryeroven
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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